Fruit beers, beers with or without a co-fermentation step with fruits

Croonenberghs, Alejandro P; Bongaerts, Dries; Bouchez, Arne; De Roos, Jonas; De Vuyst, Luc

doi:10.1016/j.copbio.2024.103081

Current Opinion in Biotechnology

2024

DOI: 10.1016/j.copbio.2024.103081

|View full text |Cite

Fruit beers, beers with or without a co-fermentation step with fruits

Alejandro P Croonenberghs,

Dries Bongaerts,

Arne Bouchez

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

da Silva,

de Sousa,

de Siqueira Oliveira

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

The study evaluated the effects of combining seriguela and orange peel on the physicochemical properties, phenolic content, antioxidant activity, and sensory characteristics of craft beer. Nine formulations (F1−F9) were created following a 3 2 full factorial design, varying concentrations of seriguela (0, 3, and 6%) and orange peel (0, 0.3, and 0.6%). The physicochemical characteristics of the craft beers conformed to Brazilian legislation. The phenolic content remained consistent across formulations; however, the antioxidant activity (DPPH inhibition) of beers prepared with 6% seriguela and 0% (F7 = 36.02 ± 4.99), 0.3% (F8 = 26.77 ± 0.98), or 0.6% (F9 = 14.25 ± 3.51) orange peel exhibited significant differences, decreasing proportionally with higher orange peel concentrations. Sensory evaluations revealed that formulations F7 and F8 had astringent and refreshing mouthfeels, with more prominent citric, fruity, and salty flavors compared to F1. F8 was also noted to be more aromatic and less bitter than F7. In conclusion, while combining seriguela and orange peel did not significantly affect the physicochemical properties or phenolic content, it reduced antioxidant activity and improved sensory qualities of the craft beer.

show abstract

Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

da Silva,

de Sousa,

de Siqueira Oliveira

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer

Li,

et al. 2024

Molecules

View full text Add to dashboard Cite

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction–gas chromatography–mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Fruit beers, beers with or without a co-fermentation step with fruits

Cited by 2 publications

References 34 publications

Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer

Contact Info

Product

Resources

About