Production and analysis of non-traditional beer supplemented with sea buckthorn
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Kuupäev
2017
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Abstrakt
In recent years, there has been a growing demand for non-traditional beer (craft) with
different flavours hence the main aim of this research is to produce beer with sea buckthorns
(SBT). Brewing software BeerSmith was used to design the Kölch beer. After one month of
primary fermentation, SBT were sanitised and crashed before adding into the green beer.
Carbonation was done using keg with 1.8 bar of carbon dioxide. Physicochemical properties,
microbial load and sensory evaluation of Kölch fruit beer (KFB) were determined. All the
physiochemical parameters measured were significantly (P < 0.05) influenced by the
fermentation time. The pH dropped from 5.8 ± 0.1 to 3.9 ± 0.1 toward the end of the fermentation.
There was no microbial growth when KFB was inoculated in the media. °Brix likewise decreases
from 13.3 ± 0.43 to 3.86 ± 0.25. There was a change in the colour of the wort throughout the
fermentation from 11.2 ± 0.44 to 32.5 ± 0.56 EBC. A decrease from 1.48 ± 0.02 to
0.86 ± 0.02 mg maltose per 100 ml in the reducing sugar was observed during the entire period
of fermentation. A total of 32 volatile compounds were identified. All assessed sensory variables
of KFB were significantly different (P < 0.05) and preferred by the panellists, however,
foaminess and clarity of KFB should have to be improved. KFB showed higher DPPH radical
scavenging activity as compared to other types of beer examined due to biologically active
substances contributed by SBT.
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Märksõnad
sea buckthorns (SBT), Kölch fruit beer (KFB), sensory analysis, physicochemical and organoleptic properties, articles