Academic Journal
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability
| العنوان: | Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability |
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| المؤلفون: | de Francesco G., Bravi E., Sanarica E., Marconi O., Cappelletti F., Perretti G. |
| المساهمون: | de Francesco, G., Bravi, E., Sanarica, E., Marconi, O., Cappelletti, F., Perretti, G. |
| سنة النشر: | 2020 |
| المجموعة: | IRIS Università degli Studi di Perugia |
| مصطلحات موضوعية: | ABTS, Antioxidant, Beer flavour stability, Beer quality, Beer shelf life, Condensed tannins, DPPH, FRAP, Grape seed tannins, Phenolic extract, Tea tannins |
| الوصف: | Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,20-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/33182668; info:eu-repo/semantics/altIdentifier/wos/WOS:000593680400001; volume:9; issue:11; firstpage:1638; journal:FOODS; http://hdl.handle.net/11391/1494723 |
| DOI: | 10.3390/foods9111638 |
| الاتاحة: | http://hdl.handle.net/11391/1494723 https://doi.org/10.3390/foods9111638 |
| رقم الانضمام: | edsbas.6429D01C |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/foods9111638 |
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