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标题：Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability
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作者：Giovanni De Francesco ; Elisabetta Bravi ; Emmanuel Sanarica 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1638-1651
DOI：10.3390/foods9111638
出版社：MDPI Publishing
摘要：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.
关键词：beer quality; phenolic extract; beer flavour stability; condensed tannins; antioxidant; ABTS; FRAP; DPPH; tea tannins; grape seed tannins; beer shelf life beer quality ; phenolic extract ; beer flavour stability ; condensed tannins ; antioxidant ; ABTS ; FRAP ; DPPH ; tea tannins ; grape seed tannins ; beer shelf life