Abstract

Red raspberry has attracted great interest due to its inherent antioxidant, anticarcinogenic, and antihyperglycemic effects. To brew a beverage with high antioxidant capacity and desirable sensory characteristics (malty aroma, hop aroma, fruit flavor, freshness, fullness, sweetness, sourness, and bitterness), dried red raspberries (Rubus idaeus L.) (30 g L⁻¹ wort) were added to beer at different stages of the brewing process (beginning of boiling, before fermentation, before conditioning) and compared to a control without added dried fruits. The beer was fermented with Saccharomyces cerevisiae for 7 days at 18 °C followed by a secondary fermentation of 3 days at 20 °C. The main physicochemical attributes (original gravity, ethanol content, pH, color, colloidal haze, viscosity, bitterness, diacetyl, acetaldehyde, higher alcohols, and esters), sensory characteristics, and major bioactive compounds were determined. A decline in pH and an increase in color were observed in the raspberry beers. Adding dried fruits at the beginning of boiling imparted the highest oxidative stability and total phenolic and flavonoid content (696 mg GAE L⁻¹ and 510 mg QE L⁻¹, respectively). Sensory analysis revealed that the most preferred product according to appearance, flavor, and taste was the beer with dried fruits added at the beginning of boiling.

摘要

红树莓因其固有的抗氧化、抗癌和抗高血糖作用而引起了人们的极大兴趣。冲泡具有高抗氧化能力和理想感官特征（麦芽香气、啤酒花香气、水果风味、新鲜度、丰满度、甜味、酸味和苦味）的饮料，干红树莓（Rubus idaeus L.）（30 g L ^-1麦芽汁) 在酿造过程的不同阶段（沸腾开始、发酵前、调理前）添加到啤酒中，并与未添加干果的对照进行比较。啤酒是用酿酒酵母发酵的在 18 °C 下发酵 7 天，然后在 20 °C 下进行 3 天的二次发酵。确定了主要的物理化学属性（原始比重、乙醇含量、pH、颜色、胶体雾度、粘度、苦味、双乙酰、乙醛、高级醇和酯）、感官特性和主要生物活性化合物。在覆盆子啤酒中观察到 pH 值下降和颜色增加。在沸腾开始时添加干果赋予最高的氧化稳定性和总酚类和类黄酮含量（分别为 696 毫克 GAE L ^-1和 510 毫克 QEL ^-1）。感官分析显示，从外观、风味和口感来看，最受欢迎的产品是在沸腾开始时加入干果的啤酒。