Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i>
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/9/10/1000 |
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| author | Fortunato Cirlincione Antonino Pirrone Ignazio Maria Gugino Aldo Todaro Vincenzo Naselli Nicola Francesca Antonio Alfonzo Giulia Mirabile Valeria Ferraro Gaetano Balenzano Maria Letizia Gargano |
| author_facet | Fortunato Cirlincione Antonino Pirrone Ignazio Maria Gugino Aldo Todaro Vincenzo Naselli Nicola Francesca Antonio Alfonzo Giulia Mirabile Valeria Ferraro Gaetano Balenzano Maria Letizia Gargano |
| author_sort | Fortunato Cirlincione |
| collection | DOAJ |
| description | 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 <i>Pleurotus eryngii</i> var. <i>eryngii</i> 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. |
| first_indexed | 2024-03-10T21:08:19Z |
| format | Article |
| id | doaj.art-d966487b008642b385070ecf5cf2b973 |
| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-10T21:08:19Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj.art-d966487b008642b385070ecf5cf2b9732023-11-19T17:00:50ZengMDPI AGJournal of Fungi2309-608X2023-10-01910100010.3390/jof9101000Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i>Fortunato Cirlincione0Antonino Pirrone1Ignazio Maria Gugino2Aldo Todaro3Vincenzo Naselli4Nicola Francesca5Antonio Alfonzo6Giulia Mirabile7Valeria Ferraro8Gaetano Balenzano9Maria Letizia Gargano10Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, ItalyDepartment of Pharmacy—Pharmaceutical Sciences, University of Bari “Aldo Moro”, University Campus “Ernesto Quagliariello”, Via E. Orabona 4, 70125 Bari, ItalyDepartment of Soil, Plant, and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant, and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, ItalyBeer 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 <i>Pleurotus eryngii</i> var. <i>eryngii</i> 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.https://www.mdpi.com/2309-608X/9/10/1000beercraft beer<i>Pleurotus eryngii</i>medicinal mushroomsnovel beveragesorganoleptic profile |
| spellingShingle | Fortunato Cirlincione Antonino Pirrone Ignazio Maria Gugino Aldo Todaro Vincenzo Naselli Nicola Francesca Antonio Alfonzo Giulia Mirabile Valeria Ferraro Gaetano Balenzano Maria Letizia Gargano Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> Journal of Fungi beer craft beer <i>Pleurotus eryngii</i> medicinal mushrooms novel beverages organoleptic profile |
| title | Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> |
| title_full | Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> |
| title_fullStr | Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> |
| title_full_unstemmed | Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> |
| title_short | Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom <i>Pleurotus eryngii</i> |
| title_sort | technological and organoleptic parameters of craft beer fortified with powder of the culinary medicinal mushroom i pleurotus eryngii i |
| topic | beer craft beer <i>Pleurotus eryngii</i> medicinal mushrooms novel beverages organoleptic profile |
| url | https://www.mdpi.com/2309-608X/9/10/1000 |
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