| Title: | Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile |
| Author(s): | Mastrangelo N; Bianchi A; Pettinelli S; Santini G; Merlani G; Bellincontro A; Baris F; Chinnici F; Mencarelli F; |
| Address: | "Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy. Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy" |
| DOI: | 10.1016/j.heliyon.2023.e20422 |
| ISSN/ISBN: | 2405-8440 (Print) 2405-8440 (Electronic) 2405-8440 (Linking) |
| Abstract: | "A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO(2) or N(2)) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOC(S), IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers" |
| Keywords: | Beer Carbonic maceration Italian grape ale Nitrogen maceration Red wine VOCs e-nose; |
| Notes: | "PubMed-not-MEDLINEMastrangelo, Nicola Bianchi, Alessandro Pettinelli, Stefano Santini, Gregorio Merlani, Giorgio Bellincontro, Andrea Baris, Federico Chinnici, Fabio Mencarelli, Fabio eng England 2023/10/02 Heliyon. 2023 Sep 25; 9(10):e20422. doi: 10.1016/j.heliyon.2023.e20422. eCollection 2023 Oct" |
