Effect of blueberries addition during beer maturation on yeast metabolism

In recent years, there has been a significant interest in beverages with increased biological value, such as beer blueberries. this study, blueberries were added at the beginning of maturation lager an initial extract 12, 14 and 16ºP. The effect addition on yeast metabolism was investigated concentration ethanol, higher alcohols, esters, aldehydes, vicinal diketones final measured compared to control samples without results showed that affected positively ethanol formation only when wort 12°P used had no used. regard secondary metabolites, led decrease alcohols increase esters amounts. All carbonyl compounds (aldehydes diketones)