Abstract: In order to evaluate the effects of five varieties of litchi on quality of beer brewed by bottom fermentation technology. physicochemical properties, organic acids content, total polyphenol content and sensory attributers of the beers were analyzed. The antioxidant activity with DPPH, ABTS radical scavenging activity and ferric reducing ability of plasma(FRAP) of the beers were assayed. The results showed that the highest alcohol content was 5.40% vol, the bubble retention was 248 s and the content of organic acid was 1 259.33 mg/L. The succinic acid, acetic acid, citric acid and lactic acid were detected in the beer with adding the cultivar of ‘Feizixiao’ litchi. ABTS cation scavenging ability with 4.44 mmol Trolox/L and FRAP reduction ability with 1.33 mmol Trolox/L of the ‘Feizixiao’ beer were also observed. In addition, beer with the addition of ‘Feizixiao’ litchi had the lowest thiobarbituric acid (TBA) value of 0.26 and better flavor stability. The results suggested that the addition of litchi to beer brewing process could provide a direction to enlarge the development of litchi processing industry.
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