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Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea, Ailton Cesar Lemes
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2024-09-01
Schriftenreihe:Beverages
Schlagworte:
by-product
grape pomace
bioactivation
phenolic compounds
beverages
Online-Zugang:https://www.mdpi.com/2306-5710/10/3/80
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