I3A-LAQV (Food & Water Science – Green Chemistry Laboratory)
I3A-LAQV (Food & Water Science – Green Chemistry Laboratory)
FOOD Interaction Research Team (I3A-LAQV)
Incorporation of Elderberries to Enhance of Beer Taste and Bioactivity
Fruit addition to beers is an old traditional brewing practice increasingly used nowadays, driven by the innovation of the craft beer market and consumers demand for foods with increased bioactivity. The berries of elderberry (Sambucus nigra L.) are extremely rich in bioactive anthocyanins and currently cultivated in many regions of Portugal.
The incorporation of elderberries in two beer styles (blonde and sour) was successfully achieved in the NEWFOOD project. The final product resulted appealing and innovative, with desirable sensory characteristics, good acceptance by consumers and enriched with anthocyanins and confirmed increased biological activity.
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NEWFOOD project that joins UTAD, UMinho ESB-UCP, and Uporto
https://newfood.up.pt
