Open AccessEffect of blueberries addition during beer maturation on yeast metabolism
Author(s) -
Rada Georgieva,
Petar Nedyalkov,
Vesela Shopska,
Maria Kaneva
Publication year - 2021
Publication title -
food science and applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2603-3380
DOI - 10.30721/fsab2021.v4.i2.134
Subject(s) - chemistry , yeast , ethanol , food science , vicinal , metabolism , ethanol content , organic chemistry , biochemistry
In recent years, there has been a significant interest in beverages with increased biological value, such as beer with blueberries. In this study, blueberries were added at the beginning of maturation of lager beer with an initial extract of 12, 14 and 16ºP. The effect of blueberries addition on yeast metabolism was investigated as concentration of ethanol, higher alcohols, esters, aldehydes, and vicinal diketones in the final beer were measured and compared to control samples without blueberries. The results showed that blueberries affected positively ethanol formation only when wort with initial extract of 12°P was used and had no significant effect when wort with higher extract was used. In regard to secondary metabolites, blueberries addition led to a decrease in higher alcohols concentration and an increase in esters amounts. All the carbonyl compounds (aldehydes and vicinal diketones) were higher in beer with blueberries.