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The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must
Author(s) -
Veljovic M.,
Djordjevic R.,
LeskosekCukalovic I.,
Lakic N.,
Despotovic S.,
Pecic S.,
Nedovic V.
Publication year - 2010
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2010.tb00795.x
Subject(s) - food science , fermentation , polyphenol , chemistry , alcohol content , sensory analysis , raw material , brewing , biochemistry , organic chemistry , antioxidant
The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7–7.5% v/v) and polyphenol content.