| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 01016 | |
| Number of page(s) | 4 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202410201016 | |
| Published online | 11 April 2024 | |
Effect of cherry products addition on beer fermentation
1 University of Food Technologies - Plovdiv, Department of Wine and Beer Technology, 26 Maritsa Blvd., Plovdiv, Bulgaria
2 University of Food Technologies - Plovdiv, Department of Food Preservation and Refrigeration Technology, 26 Maritsa Blvd., Plovdiv, Bulgaria
* Corresponding author: vesi_nevelinova@abv.bg
Fruits has been used in brewing as a source of sugars, colour and flavour. Cherry (Prunus avium L.) products such as juice and pomace can be used in brewing in order to increase beer biological value. In this study, cherry juice and pomace in concentration of 15 % were added at first and seventh day of beer fermentation. The effect of cherry products addition was investigated by measuring the content of yeast metabolites (ethanol, aldehydes, higher alcohols, esters, and vicinal diketones) in cherry beers and control sample without cherries. The alcohol content in all the cherry beers was higher than the control sample. The cherry juice addition at the beginning of fermentation led to the formation of more secondary metabolites than the control. Cherry juice addition at the seventh day of fermentation resulted in a decrease in higher alcohols and esters concentration, but in an increase in carbonyls concentration compared to the control. Cherry pomace addition led to a significant increase in esters and vicinal diketones concentration. Aldehydes concentration was not affected by cherry pomace addition. Higher alcohols were influenced only by pomace addition at the seventh day of fermentation. Sensory evaluation was also made because yeast metabolites affected beer flavour and aroma.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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