Open AccessChanging of antioxidant and sugar contents of self brewed beers during the brewing steps
Author(s) -
Edina Tóth-Szabó,
Lilla Bora,
Péter Sípos
Publication year - 2016
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/69/1806
Subject(s) - brewing , food science , sugar , antioxidant , raw material , chemistry , fermentation , biochemistry , organic chemistry
Beer is a valuable beverage, its composition is influenced by raw materials and technology. We tried to determine how the technological steps influence the antioxidant content, the colur value, and the carbohydrate content, and how fruit syrups influence the antioxidant content and the colour value.