Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Antonio Castro Marin,Elia Romanini,Federico Baris,Giuseppe Montevecchi,Fabio Chinnici,Milena Lambri

doi:10.3390/beverages7020034

Antonio Castro Marin, Elia Romanini + Show 4 more

Open Access

https://doi.org/10.3390/beverages7020034

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Abstract

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.

Highlights

Accepted: 31 May 2021Beer is one of the most ancient and widespread consumed beverages in the world.Made mainly from four basic raw materials, it is correlated to numerous nutritional properties
Hopped malt syrup was dissolved in 23 L of water (20 ◦ C, fixed residue 160 mg/L) with addition of 1 kg of sucrose and divided into four different batches including a control without any addition (Ctrl), and three experiments with addition of Lambrusco grapes must (LGM) up to 5, 10 and 20%, respectively, of the total volume
Total acidity of musts before primary fermentation increased proportionally with the addition of grape must, causing the consequent pH decrease. This is due to the higher amount of organic acids in LGM which, as already reported in Table 1, had a lower pH (3.40) when compared to Lager beer wort

Summary

Introduction

Beer is one of the most ancient and widespread consumed beverages in the world. Made mainly from four basic raw materials (malted barley, hops, water and yeast), it is correlated to numerous nutritional properties. A great number of different types or styles of beer are produced. Lager beer is a classic style that represents more than 90% of brewed beers [1]. Its brewing is carried out by bottom fermenting yeasts at low temperatures (8–15 ◦ C), followed by a storage period in cool conditions (−1–4 ◦ C). In order to stabilize beer and improve its sensory profile. Lager beer is characterized by a pale, golden color with moderate sensory notes of malt and medium-low hop related bitterness [2]

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