![]() ![]() A similar relationship was observed in the sensory assessment. The results related to the investigated wheat cultivars showed good quality properties in the beer produced from malts obtained from Gimantis cultivar (content of CO2-0.58%), and from Rockefeller cultivar (alcohol content-4.62% v/v). The findings showed the beer produced from commercially available wheat malt presented the best sensory and physicochemical parameters, including real final fermentation of 70.11%. Reference samples were produced from commercially available wheat malt. ![]() The study investigated the feasibility of three winter cultivars of wheat-Elixer, Rockefeller and Gimantis, for production of wheat beer. Process has to be modified in order to obtain a higher yield of the fruit beer product. ‘Honeywood’ and ‘Thiessen’ can be used in the production of wheat beers, but the fermentation ![]() On the basis of the conducted research, it can be concluded that fruits of both cvs. That wheat beers with the addition of ‘Honeywood’ fruit were characterised by the most balanced Sensory evaluation of the beer product showed ‘Thiessen’ had a positive effect on theĭegree of real attenuation and the polyphenol profile. Of the beer product with fruit pulp obtained from the cv. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit wereĬharacterised by a higher ethanol content by 7.73% on average. Of two Canadian cultivars of this species, ‘Honeywood’ and ‘Thiessen’, were used in this study. Source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of the Saskatoon berry are an important ![]() Undertaken by minibreweries and craft breweries. Wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being : Research into the suitability of domestic raw materials, including, for example, new vulgaris could be used as a potential ingredient for designing functional beer with improved health benefits vulgaris had no significant effects on sensory perception of enriched beers. Treatment had no effects (p > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. vulgaris increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) was used to measure the antioxidant activity of beers. The apparent ☋rix and pH was used to monitor the progress of fermentation. vulgaris at various levels (3.3, 5, and 10 g/L) after primary fermentation. A German Pilsner-style lager beer (GPB) was brewed and supplemented with C. vulgaris powder on fermentation parameters sensory, phytochemical, and antioxidant activity and the abundance of volatile organic compounds (VOCs) of treated versus control beers. This study evaluated the potential effects of C. The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. ![]()
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