The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

Abstract

Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries. The fruits of the Saskatoon berry are an important source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of two Canadian cultivars of this species, ‘Honeywood’ and ‘Thiessen’, were used in this study. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit were characterised by a higher ethanol content by 7.73% on average. On the other hand, enrichment of the beer product with fruit pulp obtained from the cv. ‘Thiessen’ had a positive effect on the degree of real attenuation and the polyphenol profile. Sensory evaluation of the beer product showed that wheat beers with the addition of ‘Honeywood’ fruit were characterised by the most balanced taste and aroma. On the basis of the conducted research, it can be concluded that fruits of both cvs. ‘Honeywood’ and ‘Thiessen’ can be used in the production of wheat beers, but the fermentation process has to be modified in order to obtain a higher yield of the fruit beer product.

Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers

“…Fruit enrichment of wheat beers can be used in the form of pulp, juice, concentrate or flavouring, which are most often introduced into beers during fermentation. The most common fruits used as a batch in beers are cherries, strawberries or exotic fruits, but there is also a search for new fruit species that could be used in the production of fruit beers, e.g., the fruit of the saskatoon berry or the defatted juice of the sea buckthorn [ 1 , 6 ]. The addition of fruit has a positive effect on both the health-promoting properties of the finished product (higher biological activity through the extraction of chemical compounds, e.g., polyphenols, from the added fruit into the beer) but also on the sensory properties (e.g., colour, aroma or taste of the beer product [ 7 , 8 ]).…”

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

“…A value of 4.12 mM TE has occasionally been reported for a Danish porter beer [ 107 ]. The antioxidant activity of beer evaluated with the DPPH method gives values in the range of 0.24–1.35 mM TE for conventional beers [ 101 , 102 , 110 , 111 , 113 ], whereas higher values have been described for some craft beers (1.44 mM TE/L; 4.81 mM TE/L; 2.27 mM TE/L [ 109 , 112 , 114 ]).…”

“…Recently, characterizations of the bioactive phenolic compounds and antioxidant activity in several fruit beers have been reported [ 84 , 103 , 109 , 110 , 111 , 112 , 114 , 135 , 154 , 155 , 156 , 157 , 158 , 159 ]. Fruit beers obtained through the addition of fresh fruits (hairy-fig fruits, Ficus hirta Vahl.…”

“…[ 154 ]; persimmon fruits, Diospyros kaki L [ 155 ]; quinces, Cydonia oblonga Miller [ 156 ]; peaches, Prunus persica L. [ 103 , 157 ]; apricots, Prunus armeniaca L. [ 103 ]; grapes, Vitis vinifera L. [ 103 , 158 , 159 ]; plums, Prunus domestica L. [ 103 ]; oranges, Citrus sinensis L. [ 103 ]; apples, Malus domestica L. [ 103 ]; cherries, Prunus avium L. [ 103 , 112 ]; raspberries, Rubus idaeus L. [ 103 ]; walnuts, Juglans regia L. [ 84 ]; chestnuts Castanea sativa L. [ 84 ]; saskatoon-berry fruits, Amelanchier alnifolia Nutt. [ 114 ]; goji berries, Lycium barbarum L. [ 135 ]; omija fruits, Schisandra chinensis L. [ 111 ]; mango, Mangifera indica L. [ 109 ]; and dotted hawthorn, Crataegus punctata L. [ 110 ] during the fermentation process resulted in significant enrichment in phenolic compounds, in both quality and quantity, and considerable improvements in antioxidant activities compared to conventional beers. A similar trend has been observed for beers obtained through the addition of vegetables, herbs, and natural foods during the fermentation process: cocoa ( Theobroma cacao L.) beans [ 84 ], honey ( Wildflower honey ) [ 84 ], green tea ( Camelia sinensis L.) [ 84 ], coffee ( Coffea arabica L. and Coffea robusta L.) [ 84 ], licorice ( Glycyrrhiza glabra L.) [ 84 ], eggplant ( Solanum melongena L.) peel extract [ 108 ], green pepper ( Capsicum annuum L.) [ 160 ], propolis extract [ 113 ] and hibiscus ( Hibiscus sabdariffa L.) [ 161 ] extract, green-pepper basil ( Ocinum selloi benth) [ 162 ], Parastrephia lucida leaves […”

“…The presence of epicatechin and rutin was reported in six out of the twenty-three reports ( Table 4 ), and their concentrations were in the range measured in conventional beers ( Table 2 ), except for beer brewed with goji berries, which exhibited a rutin concentration in the range of 1.38–23.13 mg/L. Derivatives of the flavonoid kaempferol have been identified in beer with added saskatoon berry ( Table 4 ) [ 114 ].…”