Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii
Kinga Adamenko , Joanna Kawa-Rygielska , Alicja Kucharska
AbstractRecipes for traditional and sour non-alcoholic beers were developed in this study employing a special yeast species Saccharomycodes ludwigii. They were characterized for their basic physicochemical properties, antioxidative activity as well as subjected to the quantitative and qualitative analysis of their biologically-active compounds, and to the sensory assessment. Sour non-alcoholic beers were brewed with the addition of juice from fruits of red-colored Cornelian cherry (Cornus mas L.) variety, which are characterized by naturally sour taste and aroma. Ethyl alcohol content in the beers manufactured ranged from 0.41%v/v in traditional non-alcoholic beers to 0.43%v/v in sour non-alcoholic beers. The final products had a low energy value, ranging from 116 to 148 kcal/500 mL of beer. The sour beers had several times higher antioxidative potential and significantly higher polyphenols concentration compared to the control ones. In addition, they were rich in anthocyanins and iridoids, and presented novel sensory attributes.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Non-alcoholic beer; Saccharomycodes ludwigii; Brewing technology; Quality; Natural antioxidant|
|ASJC Classification||; ;|
|Score||= 200.0, 20-04-2021, ArticleFromJournal|
|Publication indicators||= 6; = 5; : 2018 = 2.17; : 2019 = 6.306 (2) - 2019=6.219 (5)|
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