Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

This study evaluated the effect of Hibiscus sabdariffa (HS) (Malvaceae) calyces on fermentation kenetics, phytochemical constituents, volatile organic compounds (VOCs) and sensory profile of beer. Single infusion method of mashing was utilized, and the resulting beers were compared to industrial beers. HS supplementation did not alter the fermentation kenetics as a general decrease in extracts (oBrix) was observed in treated and the control fermentations. The HS beer (HSB) showed higher polyphenols and antioxidant activities than the control Belgian ale beer (BAB) including the industrial beer... Mehr ...