Antioxidant, sensory, and functional properties of low-alcoholic IPA beer with Pinus sylvestris L. shoots addition fermented using unconventional yeast

Abstract

Abstract The study investigated the potential use of pine (Pinus sylvestris L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer. For this purpose, control worts without added shoots, and worts enriched with pine shoots at 10 g/L were prepared. Worts were inoculated with yeast: Saccharomyces cerevisiae var. chevalieri SafBrew™ LA-01, Saccharomyces cerevisiae var. boulardii, Pichia kluyveri NEER™, and Saccharomyces cerevisiae Safale US-05. The final beer was tested for yeast cell number, basic physicochemical properties, effects on cell line and antioxidant properties. Pine shoots and the tested yeast strains were shown to be suitable for developing low-alcohol beers with potential functional effects. Pine shoots have no negative impact on the beer-making process and may increase the antioxidant potential of beer. Beers supplemented with pine shoots were shown to increase the ability to quench DPPH free radicals in vitro, while all low-alcohol beers tested were found to have the ability to reduce nitrite production by lipopolysaccharide-induced RAW264.7. Depending on the yeast used, pine shoots affect the flavour and aroma profile differently, possibly masking foreign aftertastes and odours resulting from the use of unconventional yeast.