Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics
Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Sprog: | English |
| Udgivet: |
MDPI AG
2024-09-01
|
| Serier: | Beverages |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2306-5710/10/3/80 |