Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved content...Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.展开更多
In the last years,the production of grape ale beer has become a trendy choice among brewers in Italy,resulting in a new beer type known as Italian Grape Ale(IGA),a sort of bridge beverage between beer and wine.In this...In the last years,the production of grape ale beer has become a trendy choice among brewers in Italy,resulting in a new beer type known as Italian Grape Ale(IGA),a sort of bridge beverage between beer and wine.In this study,three autochthonous Saccharomyces cerevisiae strains(CHE-3,P4 and TA4-10),previously isolated from different food types,were tested in comparison with the commercial strain US-05.Fermentations were conducted at a laboratory scale on malt extracts with 15%and 25%grape must adjuncts,and on malt wort(control).After fermentation,the CHE-3,P4 and TA4-10 strains showed significantly higher CO_(2) production than US-05.The main analytical parameters(organic acids,real and apparent attenuation,ethanol content,glycerol level and carbohydrate profile)and the volatile compounds related to the organoleptic quality of the experimental beers were strongly influenced both by the grape must addition to the fermentation medium and the used strains.The addition of grape must enhanced the CO_(2) production,especially when 25%of grape must was added to the wort.By comparing the tested strains,the highest aromatic expression was observed with 15%grape must adjunct.The present results confirm the importance of media composition and microbial biodiversity to gain more different beers especially in the craft beers sector.Moreover,the outcome data show the significance of microbial cross-over,a novel approach based on the exploitation of microorganisms traditionally used in other agro-food chains also for brewing novel beer types.展开更多
文摘Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.
文摘In the last years,the production of grape ale beer has become a trendy choice among brewers in Italy,resulting in a new beer type known as Italian Grape Ale(IGA),a sort of bridge beverage between beer and wine.In this study,three autochthonous Saccharomyces cerevisiae strains(CHE-3,P4 and TA4-10),previously isolated from different food types,were tested in comparison with the commercial strain US-05.Fermentations were conducted at a laboratory scale on malt extracts with 15%and 25%grape must adjuncts,and on malt wort(control).After fermentation,the CHE-3,P4 and TA4-10 strains showed significantly higher CO_(2) production than US-05.The main analytical parameters(organic acids,real and apparent attenuation,ethanol content,glycerol level and carbohydrate profile)and the volatile compounds related to the organoleptic quality of the experimental beers were strongly influenced both by the grape must addition to the fermentation medium and the used strains.The addition of grape must enhanced the CO_(2) production,especially when 25%of grape must was added to the wort.By comparing the tested strains,the highest aromatic expression was observed with 15%grape must adjunct.The present results confirm the importance of media composition and microbial biodiversity to gain more different beers especially in the craft beers sector.Moreover,the outcome data show the significance of microbial cross-over,a novel approach based on the exploitation of microorganisms traditionally used in other agro-food chains also for brewing novel beer types.
