Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.)

Abstract

Japanese quince fruits (Chaenomeles L.) are a valuable source of bioactive compounds, including polyphenolic compounds, vitamins, macro- and microelements. By using Japanese quince fruit, you can fortify wheat beers and influence the qualitative and sensory values as well as the content of bioactive compounds in the finished product. Sensory evaluation showed that wheat beers with the addition of nonozonated Japanese quince fruits were characterized by a balanced taste and aroma (overall impression), but all wheat beers obtained were characterized by high sensory values, and the ozonation process had a positive effect on the microbiological stability of both fruits and beers with the addition of these fruit. Physico-chemical analysis of wheat beers showed that beers enriched with Japanese quince fruit were characterized by high total acidity, respectively: average values of 4.95 (fruit-free) and 6.66 (0.1 M NaOH/100 mL), higher energy value, and, especially beers enriched with ozonated Japanese quince fruit and high total polyphenol content. It was shown that wheat beers enriched with quince fruit contained mainly chlorogenic acid at an average level of 4.35 and 5.42 mg/L (for ozonated and nonozonated fruit, respectively). Electrical properties (impedance and capacity) allowed the differentiation of the analyzed wheat beers. Based on the conducted research, it appears that wheat beers enriched with Japanese quince fruit may constitute a new trend in the brewing industry.

Keywords

• ozone
• japanese quince fruit
• microbiological stability
• beer quality
• polyphenols
• impedance
• organoleptic analysis