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- W2023862895 abstract "The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7–7.5% v/v) and polyphenol content." @default.
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- W2023862895 date "2010-01-01" @default.
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- W2023862895 title "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must" @default.
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- W2023862895 doi "https://doi.org/10.1002/j.2050-0416.2010.tb00795.x" @default.
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