Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Abstract

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

“…By comparing the CO2 produced in the three fermentation media for all the strains, the CO2 production increases with the addition of grape must, with the highest level in beers obtained with wort added with 25% of grape must (Figure 1C). These data are in line with a recent research by Castro Marin et al (2021), in which fermentations performed in samples supplied with 10 and 20% of Cv. Lambrusco Grapes Must showed faster kinetics than control wort.…”

“…These two alcohols are synthesized by yeast from amino acids through Ehrlich pathway; the substrates for production of isoamyl and amyl alcohols are leucine and isoleucine, respectively (Hazelwood et al, 2008). It has been reported that high fermentative activity, as is the case of IGA15 and 25 samples (Figure 1), increases the synthesis of leucine or isoleucine by yeasts (Castro Marin et al, 2021), which might be responsible for the higher content of these alcohols in IGA samples than the control.…”

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

“…Alves et al [4], Costa et al [25] and Zapata et al [23] added soursop pulp, pineapple pulp and pieces of quince, respectively, after primary alcoholic fermentation, and the maturation stage was continued for 10 days at 4-5°C. Meanwhile, Marin et al [36] and Jahn et al [37] added red grape juice and Aronia berries, respectively, to the wort before primary alcoholic fermentation. Deng et al [29] studied the addition of dried omija fruits in 3 stages of beer production: 1) to the wort at the beginning of boiling, 2) before the primary alcoholic fermentation, and 3) before conditioning beer at bottles.…”

Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation

“…However, some similar characteristics have been identified as well, such as high ethanol content, low bitterness and low pH [ 3 ]. Castro Marin et al developed IGA beers obtained with the addition of an increased amount of Lambrusco red grape musts during the brewing process [ 5 ]. The addition of Lambrusco must influenced the beer color, which changed towards redder shades, and increased the total phenolic content and the volatile components, emphasizing some wine-derived sensory descriptors [ 6 ].…”