Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 27 (2025): Publicación continua
Original articles

Ale-type craft beer with grape skin (Vitis vinifera): Improves phenolic and antioxidant capacity

pdf (Spanish)
Lenin Quille-Quille
Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Perú
Mario Cotacallapa-Sucapuca
Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Perú

Published 2025-12-31

Keywords

  • craft beer,
  • maceration,
  • grape skin

Copyright (c) 2025 Lenin Quille-Quille, Mario Cotacallapa-Sucapuca

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Quille-Quille, L., & Cotacallapa-Sucapuca, M. (2025). Ale-type craft beer with grape skin (Vitis vinifera): Improves phenolic and antioxidant capacity. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 27, e27726. https://doi.org/10.18271/ria.2025.726

Abstract

Craft beer has been generating great interest among contemporary consumers due to its health benefits, unique flavors, and innovative brewing techniques. Ale-type craft beer was produced with the addition of 5% of black criolla grape skin in the maceration stage, comprised of 4 treatments (T), being T1 at 50°C for 10 min, T2 at 50°C for 30 min, T3 at 70°C for 10 min and T4 at 70°C for 30 min. Total phenolics and antioxidant capacity of all treatments were significantly higher than the control. Treatments with shorter maceration times maintained a trend of increased total phenolics and antioxidant capacity compared to longer maceration times. According to the physicochemical measurements of pH, °Brix and density, the final alcohol content was determined at 91% in T1, 100% in T2, 93% in T3 and 70% in T4, with T4 being the one that presented the best general acceptability by the untrained panelists on a 9-point hedonic scale. Diversifying craft beer could increase consumer acceptance and interest in its sensory, functional, and environmental aspects.

pdf (Spanish)

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