Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Characterization of the by-Product; Craft Beer Production; and Physicochemical, Technological, and Sensory Properties
2.2.1. Proximal Composition of Grape Pomace
2.2.2. Production of Craft Beer with Grape Pomace
2.2.3. Physicochemical Characterization, Technological Properties, and Color Profile
2.2.4. Bioactive Characterization
Preparation of Extracts
Total Phenolic Compounds
Total Anthocyanins
Flavonoids
Antioxidant Activity (ABTS, DPPH, and FRAP Methods)
2.2.5. Sensory Analysis
2.2.6. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical and Bioactive Characterization of Grape Pomace from Grape Juice Production
3.2. Physicochemical, Technological, and Color Characterization of Craft Beer Added with Grape Pomace
3.3. Bioactive Characterization
3.4. Sensory Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Component | Wet Basis | Dry Basis |
---|---|---|
Moisture (%) | 78.27 ± 0.35 | - |
Protein (%) | 1.30 ± 0.20 | 6.56 ± 0.37 |
Ash (%) | 0.65 ± 0.04 | 3.00 ± 0.17 |
Ether extract (%) | 1.48 ± 0.05 | 6.85 ± 0.22 |
Carbohydrates (%) | 18.17 ± 0.41 | 84.08 ± 0.79 |
Energetic value (kcal) | 91.22 ± 1.12 | 424.34 ± 3.84 |
pH | 4.29 ± 0.10 | - |
Total titratable acidity (%) | 6.65 ± 0.09 | - |
Total phenolic compounds (mg GAE/L) | 3866.23 ± 1.45 | - |
Total anthocyanins (mg of cyanidin-3-glucoside/L) | 1368.37 ± 74.60 | - |
FRAP (mg of ascorbic acid/L) | 6499.03 ± 11.36 | - |
ABTS (µM Trolox/L) | 43,311.37 ± 13.44 | - |
DPPH (µM Trolox/L) | 33,549.36 ± 5.69 | - |
Analysis/Samples | Control | 1% | 5% | 10% |
---|---|---|---|---|
pH | 4.08 a ± 0.06 | 4.08 a ± 0.07 | 4.01 ab ± 0.05 | 3.94 b ± 0.05 |
Soluble solids (°Brix) | 5.26 b ± 0.11 | 6.48 a ± 0.10 | 6.40 a ± 0.06 | 6.35 a ± 0.03 |
Total titratable acidity (%) | 2.56 ± 0.31 b | 2.69 b ± 0.15 | 2.85 ab ± 0.17 | 3.13 a ± 0.17 |
Alcohol content (%) | 3.8 | 5.5 | 5.43 | 5.43 |
Bitterness (IBU) | 28.57 a ± 1.50 | 27.30 a ± 1.40 | 15.00 b ± 0.43 | 16.66 b ± 0.84 |
Beer foam (cm) | 2.75 a ± 0.25 | 1.83 b ± 0.15 | 1.4 b ± 0.15 | 0.95 c ± 0.05 |
Density (g/mL) | 1.0209 b ± 0.00 | 1.0256 a ± 0.00 | 1.0251 a ± 0.00 | 1.0250 a ± 0.00 |
Sedimentation at 25 °C (%) | 2.06 a ± 0.08 | 2.88 b ± 0.20 | 3.27 b ± 0.12 | 3.76 b ± 0.17 |
Sedimentation at 4 °C (%) | 1.93 a ± 0.17 | 2.49 b ± 0.01 | 2.64 b ± 0.18 | 3.40 c ± 0.20 |
Dry extract | 3.42 c ± 0.12 | 3.70 a ± 0.08 | 3.62 ab ± 0.01 | 3.43 bc ± 0.01 |
Color (EBC) | 14.99 d ± 0.03 | 19.41 c ± 0.03 | 21.01 b ± 0.03 | 22.50 a ± 0.03 |
L* | 81.15 d ± 1.86 | 74.85 c ± 2.61 | 70.54 b ± 0.94 | 62.24 a ± 2.40 |
a* | −0.06 d ± 0.02 | 1.17 c ± 0.19 | 8.94 b ± 0.25 | 18.00 a ± 1.05 |
b* | 3.13 b ± 1.27 | 8.22 a ± 2.62 | 8.33 a ± 0.4 | 10.11 a ± 0.86 |
c* | 3.13 d ± 1.27 | 8.56 c ± 2.78 | 12.22 b ± 0.46 | 20.65 a ± 1.34 |
H | 91.08 d ± 0.94 | 81.63 c ± 1.66 | 42.98 b ± 0.61 | 29.29 a ± 0.70 |
Analysis/Samples | Control | 1% | 5% | 10% |
---|---|---|---|---|
Total phenolic compounds (mg GAE/L) | 181.56 d ± 1.48 | 270.17 c ± 4.71 | 294.45 b ± 1.08 | 308.10 a ± 2.00 |
Total flavonoids (g of quercetin/L) | 0.0411 d ± 0.0 | 0.0441 c ± 0.0 | 0.0501 b ± 0.0 | 0.0542 a ± 0.0 |
Total anthocyanins (mg of cyanidin-3-glucoside/L) | 3.76 c ± 0.32 | 30.34 c ± 4.7 | 515.34 b ± 9.32 | 754.59 a ± 17.74 |
FRAP (mg of ascorbic acid/L) | 84.75 d ± 4.09 | 208.64 c ± 14.84 | 498.58 b ± 4.91 | 844.75 a ± 18.19 |
ABTS (µM Trolox/L) | 2468.33 d ± 16.67 | 3031.81 c ± 15.56 | 3860.11 b ± 12.03 | 4294.52 a ± 6.60 |
DPPH (µM Trolox/L) | 1044.82 d ± 4.24 | 1258.59 c ± 4.91 | 1456.52 b ± 6.06 | 1878.22 a ± 6.45 |
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Luz, B.R.T.; da Silva, C.N.; Hercos, G.d.F.d.L.; Ribeiro, B.D.; Egea, M.B.; Lemes, A.C. Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics. Beverages 2024, 10, 80. https://doi.org/10.3390/beverages10030080
Luz BRT, da Silva CN, Hercos GdFdL, Ribeiro BD, Egea MB, Lemes AC. Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics. Beverages. 2024; 10(3):80. https://doi.org/10.3390/beverages10030080
Chicago/Turabian StyleLuz, Barbara Ribeiro Teixeira, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea, and Ailton Cesar Lemes. 2024. "Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics" Beverages 10, no. 3: 80. https://doi.org/10.3390/beverages10030080