Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence determined quantities grape must. However, information on effects these additions composition final are still scarce. This work hence focused chromatic, volatile, phenolic and sensory characterization IGA obtained with addition musts during process. To this aim, different amounts must (5, 10 20%) from cv. Lambrusco red grapes were added to lager wort before primary fermentation. Beers then characterized HPLC-MS, GC-MS analysis order determine aroma compounds along their attributes. Results confirmed capable enrich color, acids, (up 7-folded increased) volatile compounds, while giving complexity beers. These results, which trained panel, among very first insights impact brewing, both compositional point view.