ArticleFoods (Basel, Switzerland)2024
Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
- Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer.Foods (Basel, Switzerland) · 2025Article
- The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview.Foods (Basel, Switzerland) · 2025Review
- Physicochemical Characterization of Polysaccharide-Protein Carriers with Immobilized Yeast Cells Obtained Using the Freeze-Drying Technique.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors.
Funding
Abstract
The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy. Phenolic and hop-derived bitter compounds in beer with or without grape pomace seed powder (GS) phenolics were identified using UHPLC Q-ToF MS. The results indicated that GS adjunct significantly shortened the fermentation process of wort and increased the content of phenolic compounds, especially ellagic acid, flavan-3-ols and pro(antho)cyanidins in the final products compared to the control beer. A total of twenty (iso)-α-acids and one prenylflavonoid were identified, although their levels were significantly lower in beers with GS phenolics compared to the control beer. Beers with GS phenolics showed good antioxidant properties as measured by the reduction of ferric ions (FRP) and the scavenging of ABTS
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