Effect of wine barrel ageing or <i>sapa</i> addition on total polyphenol content and antioxidant activities of some <scp>I</scp>talian craft beers

Sanna, Vanna; Pretti, Luca

doi:10.1111/ijfs.12666

Cited by 24 publications

(16 citation statements)

References 24 publications

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“…Exchange of material also happens between different industries, which would facilitate local transfer of microorganisms between beverages. For example, some beers are aged in oak barrels previously used for winemaking 72 . Also, in the past, beer fermentation is thought to have been initiated by the addition of a small amount of wine 73 .…”

Section: Discussionmentioning

confidence: 99%

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Avramova

Cibrario

Peltier

et al. 2018

Sci Rep

113

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Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific interest over the past 15 years. Previous studies revealed high genotypic diversity amongst B. bruxellensis strains as well as strain-dependent phenotypic characteristics. Genomic assemblies revealed that some strains harbour triploid genomes and based upon prior genotyping it was inferred that a triploid population was widely dispersed across Australian wine regions. We performed an intraspecific diversity genotypic survey of 1488 B. bruxellensis isolates from 29 countries, 5 continents and 9 different fermentation niches. Using microsatellite analysis in combination with different statistical approaches, we demonstrate that the studied population is structured according to ploidy level, substrate of isolation and geographical origin of the strains, underlying the relative importance of each factor. We found that geographical origin has a different contribution to the population structure according to the substrate of origin, suggesting an anthropic influence on the spatial biodiversity of this microorganism of industrial interest. The observed clustering was correlated to variable stress response, as strains from different groups displayed variation in tolerance to the wine preservative sulfur dioxide (SO2). The potential contribution of the triploid state for adaptation to industrial fermentations and dissemination of the species B. bruxellensis is discussed.

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Section: Discussionmentioning

confidence: 99%

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Avramova

Cibrario

Peltier

et al. 2018

Sci Rep

113

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“…Beer is commonly defined as a fermented beverage produced from barley malt and hops under the action of a suitable yeast (Sanna & Pretti, 2015). However, beer may also contain adjuncts and substitutes (Sleiman et al, 2010) to malt, such as spices and other ingredients used to confer specific sensory characteristics to the beverage.…”

Section: Introductionmentioning

confidence: 99%

Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

et al. 2020

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Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable alternative for hops, having satisfactory physicochemical characteristics and good sensorial acceptance.

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“…However, during the mashing and boiling stages some phenolic compounds could be removed via fining, filtration, or oxidation [27]. Reduction or degradation of phenolic components can also occur during fermentation, maturation, bottling, and storage [28][29][30]. Moreover, during the storage of beer, colloidal haze can form due to the interaction between polyphenols, proteins, and polysaccharides [28,29,31].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 mol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

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Effect of wine barrel ageing or sapa addition on total polyphenol content and antioxidant activities of some Italian craft beers

Cited by 24 publications

References 24 publications

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

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