The development of a new sort of bright beer with the Potentilla erecta extract

Abstract

The aim of this study was to use the extract of Potentilla erecta (tormentil) for the development of craft bright beer recipes with a reduced production cycle and increased shelf life. For this purpose, the tormentil aqueous extract with phenolic compounds high content (up to 30%) was obtained. It was found that the extract has a pronounced antioxidant activity. A preliminary effect study of the tormentil extract on the brewer's yeast vital activity was shown that the extract use does not adversely effect on yeast development, leads to yeast's cell concentration and budding cells number increasing compared to the control. To obtain beer, the extract was added at the main fermentation stage in a dosage of 40, 400 and 800 mg per 1 wort daL. In the obtained finished beer samples, the alcohol and carbon dioxide contents, foam retention, color, as well as organoleptic characteristics were determined. It was noted that the samples with the tormentil extract addition had a clean, fresh, pronounced aroma and a full, harmonious taste with the soft, well-formed hop bitterness. According to the results of the study, it can be concluded that the biologically active substances contained in the Potentilla erecta extract shorten the main fermentation process by about a day and participate in beer flavor profile formation. In addition, the extract addition in the amount of 800 mg per 1 wort dal allows to increase the shelf life of “live” unfiltered beer by 3 days compared to the control