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Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

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Food Bioscience 2023年第2期52卷 1145-1154页

作者： Gabriella Siesto Rocchina Pietrafesa Maria Tufariello Carmela Gerardi Francesco Grieco Angela Capece Scuola di Scienze Agrarie ForestaliAlimentari ed AmbientaliUniversita degli Studi della BasilicataVia dell’Ateneo Lucano 1085100PotenzaItaly Spinoff StarFInn S.r.l.s. Scuola di Scienze AgrarieForestaliAlimentari ed AmbientaliUniversita degli Studi della BasilicataVia dell’Ateneo Lucano 1085100PotenzaItaly Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari(ISPA) Via Prov.Lecce-Monteroni73100LecceItaly

In the last years,the production of grape ale beer has become a trendy choice among brewers in Italy,resulting in a new beer type known as Italian Grape Ale(IGA),a sort of bridge beverage between beer and *** this study,three autochthonous saccharomyces cerevisiae strains(CHE-3,P4 and TA4-10),previously isolated from different food types,were tested in comparison with the commercial strain *** were conducted at a laboratory scale on malt extracts with 15%and 25%grape must adjuncts,and on malt wort(control).After fermentation,the CHE-3,P4 and TA4-10 strains showed significantly higher CO_(2) production than *** main analytical parameters(organic acids,real and apparent attenuation,ethanol content,glycerol level and carbohydrate profile)and the volatile compounds related to the organoleptic quality of the experimental beers were strongly influenced both by the grape must addition to the fermentation medium and the used *** addition of grape must enhanced the CO_(2) production,especially when 25%of grape must was added to the *** comparing the tested strains,the highest aromatic expression was observed with 15%grape must *** present results confirm the importance of media composition and microbial biodiversity to gain more different beers especially in the craft beers ***,the outcome data show the significance of microbial cross-over,a novel approach based on the exploitation of microorganisms traditionally used in other agro-food chains also for brewing novel beer types.

关键词： IGA beer autochthonous saccharomyces cerevisiae strains Starter culture Microbial cross-over Aroma compound

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