From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Annalisa Ricci; Martina Cirlini; Angela Guido; Claudia Maria Liberatore; Tommaso Ganino; Camilla Lazzi; Benedetta Chiancone

doi:10.3390/foods8080309

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Foods. 2019 Aug 1;8(8):309. doi: 10.3390/foods8080309.

Authors

Annalisa Ricci¹, Martina Cirlini², Angela Guido¹, Claudia Maria Liberatore¹, Tommaso Ganino¹, Camilla Lazzi¹, Benedetta Chiancone¹

Affiliations

¹ Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy.
² Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy. martina.cirlini@unipr.it.

Abstract

One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.

Keywords: apple pomace fermentation; beer flavoring; lactic acid bacteria; volatile profile.