Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer
Table 1
Physicochemical parameters of beer control (without EEP) and beer with added ethanolic extract of propolis (B/EEP) at different concentrations (0.05, 0.15, and 0.25 g/L).
Parameter
Beer
Beer treated with EEP (g/L)
Control
B/EEP 0.05
B/EEP 0.15
B/EEP 0.25
Original gravity (OG)
Final gravity (FG)
1.005 ± 0.002
1.005 ± 0.002
1.006 ± 0.002
1.006 ± 0.002
Alcohol (%, v/v)
5.17 ± 0.17
5.18 ± 0.16
5.15 ± 0.17
5.18 ± 0.16
Color (EBC)
13 ± 3
13 ± 2
13 ± 4
13 ± 5
Bitterness units (BU)
42 ± 1
42 ± 1
42 ± 2
42 ± 1
pH
4.18 ± 0.03
4.06 ± 0.05
4.02 ± 0.07
4.05 ± 0.06
Total acidity (lactic acid, g/L)
0.161 ± 0.001
0.162 ± 0.000
0.165 ± 0.000
0.167 ± 0.001
Values marked with the same letter do not show significant differences () for the same parameter.
