The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
Нема приказа
Аутори
Veljović, MileDespotović, Saša
Pecić, S.
Davidović, S.
Djordjević, R.
Vukosavljević, Predrag
Leskošek-Čukalović, Ida
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast... strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
Кључне речи:
Beer / Fermentation / Grape / PolyphenolИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1137-1141Издавач:
- 6th Central European Congress on Food, CEFood 2012
Scopus: 2-s2.0-84926023078
Институција/група
Poljoprivredni fakultetTY - CONF AU - Veljović, Mile AU - Despotović, Saša AU - Pecić, S. AU - Davidović, S. AU - Djordjević, R. AU - Vukosavljević, Predrag AU - Leskošek-Čukalović, Ida PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2738 AB - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer EP - 1141 SP - 1137 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2738 ER -
@conference{ author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida", year = "2012", abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer", pages = "1141-1137", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738" }
Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1137-1141. https://hdl.handle.net/21.15107/rcub_agrospace_2738
Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141. https://hdl.handle.net/21.15107/rcub_agrospace_2738 .
Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141, https://hdl.handle.net/21.15107/rcub_agrospace_2738 .