Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles

Background
The aim of this study was to determine the role of Pinus sylvestris L. shoots in the development of antioxidant and sensory features of wheat beer.
Results
After storage, the alcohol content of the experimental beer was 4.04%v/v, and its bitterness was 15.83 IBU (bitterness units). Higher levels of bitterness were found compared to the control beer. Other analyzed fermentation parameters (extract, degree of fermentation) and physicochemical parameters (pH, titratable acidity, color) were similar for both types of beer. The addition of pine shoots at the brewing stage affected the profile of biologically active compounds - both polyphenolic acids and flavonols. The content of both groups of those compounds was almost 30% higher in the sample with pine shoots compared to the control sample. The sensory evaluation confirmed the high attractiveness of the beer with pine shoots. During the three-month storage period, the tested samples were microbiologically stable.
Conclusions
It was concluded that pine shoots may be an attractive functional addition to flavored craft beer. It can increase both sensory attractiveness and quantity of bioactive compounds, which results in functional properties such as antioxidant potential.