Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must

Marin A. Castro*, F. Baris, E. Romanini, Milena Lambri, G. Montevecchi, F. Chinnici*

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolopeer review

Abstract

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.
Lingua originaleInglese
pagine (da-a)1-18
Numero di pagine18
RivistaBeverages
Volume7
Numero di pubblicazione2
DOI
Stato di pubblicazionePubblicato - 2021

All Science Journal Classification (ASJC) codes

  • Scienze Alimentari

Keywords

  • Beer
  • IGA
  • Lager
  • Lambrusco grape must
  • Phenolics
  • Volatile
  • Wine

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