Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base. Issue 3 (5th June 2017)

• Record Type: Journal Article
• Authors: Martínez, Alejandro; Vegara, Salud; Martí, Nuria; Valero, Manuel; Saura, Domingo
• Is Part Of: Journal of the Institute of Brewing. Volume 123:Issue 3(2017)
• Page Start: 319
• Page End: 327
• Publication Date: 2017-06-05
• Subjects: fruit beer -- polyphenols -- antioxidant activity -- reducing sugars -- organic acids; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.434
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : This study involved the production of special fruit ale beers with different concentrations (100:0%, 75:25%, 50:50% and 25:75% v /v) of barley malt and persimmon juice from the 'Rojo Brillante' variety. Fermentation took place under beer quality control parameters and the influence of persimmon juice on beer quality was investigated. Colour, turbidity, pH, titratable acidity, total soluble solids, sugars, organic acids, total phenolic compounds, antioxidant capacity and ethanol formation were determined during the fermentation process. These fruit beers, whose alcoholic contents were within the standards (3.6–5.63% v /v ethanol), were characterized by a normal acid pH (3.97–4.13) with citric and lactic acids the most abundant organic acids, a clear golden colour without turbidity [2.05–2.83 European Brewery Convention units], intermediate total phenolic compound values (283.0–327.1 mg GAE/L) and antioxidant activities between 1.65 and 5.78 mm TE/L. The persimmon beverage which contained 75% fruit juice was the most valued and preferred by the panelists followed by the 50:50% wort–persimmon beer. Copyright © 2017 The Institute of Brewing & Distilling