Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach

The aim of this work was to test native microbial strains and fruits for brewing, with a multidisciplinary approach sustainable production linked the territory. Pediococcus acidilactici B5 Hanseniaspora uvarum L2 were isolated from apricot Bisucciu fruits, Sardinian local variety (Prunus armeniaca L.), P. used ferment sterile puree, which then added malt wort. H. strain industrial yeast Saccharomyces cerevisiae US-05 sequentially portion wort (M2); control carried out an yeast, S. T-58 (T58). Beer standard quality parameters studied sensorial analysis performed in beers obtained two fermentations. Intermediate end molecular products characterized by proton Nuclear Magnetic Resonance (1H NMR) glucidic, organic acids amino Gas Chromatography–Mass Spectrometry (SPME/GC/MS) volatile profiles. M2 T58 samples showed differences color, foam stability carbohydrates, highest concentrations ethyl acetate found M2, whereas high concentration 3-methylbutan-1-ol T58. Sensory highlighted flavor, astringency balance between studied.