Production of beer with different levels of alcohols as an alternative of hop by using materials rich of bioactive ingredients
Project no. 21765 · Status: Kapanmış · 2020
Summary
<p>In this project, the use of plants rich in bioactive components (green tea, rosemary, black grape pomace) as an alternative to hops in beer production was investigated. Alcohol levels of the produced beer samples were reduced by evaporation and low alcohol beer samples were produced. Alcohol ratios, pH, dry matter, total acidity and color values of alcoholic and low alcohol samples produced with green tea, rosemary and black grape pomace in different proportions were determined and compared with the beer sample produced with standard hops.</p><p>Bioactive component amounts and antioxidant activity values of alcoholic and low alcohol beer samples produced with green tea, rosemary and black grape pomace were calculated and compared with standard beer. Ranking of total phenolic, flavonoid substance and antioxidant activity values of produced beer samples; green tea > rosemary > hops > black grape pomace.</p><p>In addition, bioactive component profiles of alcoholic and low alcohol beer samples produced with green tea, rosemary and black grape pomace at different ratios were determined by HPLC-QTOF library scanning and compared with the beer sample produced with standard hops. It has been revealed that the plants used pass important bioactive components to the beer samples.</p><p>Nitrogen component profiles of alcoholic and low alcohol beer samples produced with different ratios of green tea, rosemary and black grape pomace were determined by HPLC-QTOF library scanning and compared with the beer sample produced with standard hops. It has been revealed that the nitrogenous component profiles of all beer samples produced are highly similar.</p><p>In addition, volatile component profiles of alcoholic and low alcohol beer samples produced with green tea, rosemary and black grape pomace at different ratios were determined by GC-MS library scanning and compared with the beer sample produced with standard hops. It was determined that the important volatile components of the plants used were added to the added beer samples.</p><p>Alcoholic and low alcohol samples produced with green tea, rosemary and black grape pomace were subjected to sensory analysis. The panelists evaluated the appearance, smell, taste, bitterness, flavor and general taste criteria of the produced alcoholic and low alcohol samples.</p><p>In the alcoholic beer samples, except for the criteria of appearance and bitterness, the sample of alcoholic beer with 20 g rosemary added was chosen as the sample with the highest scores in all other criteria (taste, smell, flavor and general taste) by the panelists.</p><p>In low alcohol beer samples, except the bitterness criterion, the low alcohol beer sample with 20 g rosemary added was chosen by the panelists with the highest scores in all other criteria (appearance, taste, smell, flavor and general appreciation).</p><p>The examine of our study results, the use of green tea, rosemary and black grape pomace, which are rich in bioactive components, in the production of alcoholic and low alcohol beer causes a positive significant change in the amount of bioactive substances, profile and antioxidant activity values, and these products are acceptable to consumers and even to standard beer. It seems to be more popular than it is. It has emerged that green tea, rosemary and black grape pomace, which are important materials for human health, can be a strong alternative to hops.</p>