Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary-Medicinal Mushroom Pleurotus eryngii .

Autor:	Cirlincione F; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Pirrone A; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Gugino IM; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Todaro A; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Naselli V; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Francesca N; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Alfonzo A; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Mirabile G; Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy., Ferraro V; Department of Pharmacy-Pharmaceutical Sciences, University of Bari 'Aldo Moro', University Campus 'Ernesto Quagliariello', Via E. Orabona 4, 70125 Bari, Italy., Balenzano G; Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, 70126 Bari, Italy., Gargano ML; Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, 70126 Bari, Italy.
Jazyk:	angličtina
Zdroj:	Journal of fungi (Basel, Switzerland) [J Fungi (Basel)] 2023 Oct 09; Vol. 9 (10). Date of Electronic Publication: 2023 Oct 09.
DOI:	10.3390/jof9101000
Abstrakt:	Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.
Databáze:	MEDLINE
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