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Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer.

Authors
  • Gasiński, Alan1
  • Kawa-Rygielska, Joanna2
  • Mikulski, Dawid3
  • Kłosowski, Grzegorz3
  • Głowacki, Adam2
  • 1 Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland. Electronic address: [email protected] , (Poland)
  • 2 Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland. , (Poland)
  • 3 Department of Biotechnology, Kazimierz Wielki University, ul. K. J. Poniatowskiego 12, 85-671 Bydgoszcz, Poland. , (Poland)
Type
Published Article
Journal
Food chemistry
Publication Date
Jan 15, 2022
Volume
367
Pages
130646–130646
Identifiers
DOI: 10.1016/j.foodchem.2021.130646
PMID: 34364146
Source
Medline
Language
English
License
Unknown

Abstract

Main by-product of white wine production is white grape pomace (WGP). It has attracted attention of food scientists, because it possesses high concentration of nutrients and bioactive substances. In this study, WGP was added to the beer after primary fermentation in two different concentrations (10% w/w and 20% w/w) and two different pretreatments (pasteurised and unpasteurised) to determine, whether the most abundant waste from white wine industry could be used to modify the volatilome and phenolic content of the beer. The addition of white grape pomace increased the concentration of phenolic compounds in all of the tested beers (from 321.584 mg gallic acid equivalent (GAE)/dm3 to 501.459 mg GAE/dm3). Antioxidant activity of the beers with addition of WGP (tested with the ABTS+•, DPPH• and FRAP assays) also increased. The composition of volatiles in beers changed as WGP was added. The most significant difference was in the concentration of acetaldehyde - beers with WGP added had 4-7 times lower acetaldehyde content (17.425-31.425 mg/dm3) than the control sample (134.050 mg/dm3). Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.

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