Abstract
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer.
Highlights
The preservation of beer quality throughout its lifetime is still a considerable challenge for brewers.Beer quality is typically determined by microbiological, colloidal, foam, colour, and flavour stabilities during time
The present study aimed to evaluate the protective effect of the addition of different phenolic extracts on beer stability and quality
The beer was stored at room temperature, no statistically significant differences emerged after 6 months of storage (Table 2)
Summary
The preservation of beer quality throughout its lifetime is still a considerable challenge for brewers. Beer quality is typically determined by microbiological, colloidal, foam, colour, and flavour stabilities during time. The trouble of appearance of hazes and the growth of micro-organisms in beer is largely under good control [1,2]. The flavour stability is the most studied topic and perhaps the most important quality parameter of beer industry. Considering that the flavour recognized by the consumer is normally the flavour of the fresh beer, staling become undesirable and, as much as possible, must be avoided or at least prolonged [2]
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