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Production and analysis of non-traditional beer supplemented with sea buckthorn

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dc.contributor.authorAdadi, P.
dc.contributor.authorKovaleva, E.G.
dc.contributor.authorGlukhareva, T.V.
dc.contributor.authorShatunova, S.A.
dc.contributor.authorPetrov, A.S.
dc.date.accessioned2017-10-05T06:34:20Z
dc.date.available2017-10-05T06:34:20Z
dc.date.issued2017
dc.descriptionArticleeng
dc.description.abstractIn 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2017, vol. 15, no. 5, pp. 1831-1845eng
dc.identifier.urihttp://hdl.handle.net/10492/3696
dc.identifier.urihttp://dx.doi.org/10.15159/ar.17.060
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectsea buckthorns (SBT)eng
dc.subjectKölch fruit beer (KFB)eng
dc.subjectsensory analysiseng
dc.subjectphysicochemical and organoleptic propertieseng
dc.subjectarticleseng
dc.titleProduction and analysis of non-traditional beer supplemented with sea buckthorneng
dc.typeArticleeng

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2017, Vol. 15, No. 5