Table 2.
Alcohol content, TPC and AA in craft beers.
| Reference | Style | Yeasts | Differential adjuncts | Alcohol (% v/v) | TPC (mg GAE/mL) | AA |
|---|---|---|---|---|---|---|
| Horn et al. (2021) | Imperial Stout | N.I. | Dark Munich malt and oats malt | 10.0 | 3.70 | 73.82%* |
| American Ipa | N.I. | Pale malt | 4.10 | 3.40 | 77.13%* | |
| Belgian Blond Ale | N.I. | Pilsen Belgian malt. aromatic malt and sugar | 7.00 | 2.61 | 64.82%* | |
| Catharina Sour | N.I. | Pale malt and peach extract | 6.60 | 1.88 | 51.63%* | |
| Witbier | N.I. | Pilsen malt, wheat not malted, coriander and orange | 5.00 | 1.58 | 38.50%* | |
| Capece et al. (2018) | N.I. | S. cerevisiae boulardii (SB) | N.I. | 3.83 | 0.31 | 2.30%* |
| N.I. | S. cerevisiae B2–S + SB | N.I. | 4.53 | 0.32 | 2.63 mg ET/L* | |
| N.I. | S. cerevisiae B2-M + SB | N.I. | 4.24 | 0.35 | 3.18 mg ET/L* | |
| N.I. | S. cerevisiae C3–S + SB | N.I. | 3.80 | 0.33 | 2.54 mg ET/L* | |
| N.I. | S. cerevisiae C3-M + SB | N.I. | 3.04 | 0.31 | 3.50 mg ET/L* | |
| N.I. | S. cerevisiae M4-S + SB | N.I. | 4.36 | 0.36 | 4.12 mg ET/L* | |
| N.I. | S. cerevisiae M4-M + SB | N.I. | 5.72 | 0.40 | 4.23 mg ET/L* | |
| N.I. | S. cerevisiae MT-15-S + SB | N.I. | 4.12 | 0.30 | 0.75 mg ET/L* | |
| N.I. | S. cerevisiae MT-15-M + SB | N.I. | 3.35 | 0.35 | 3.54 mg ET/L* | |
| N.I. | S. cerevisiae P4–S + SB | N.I. | 2.83 | 0.32 | 2.06 mg ET/L* | |
| N.I. | S. cerevisiae P4-M + SB | N.I. | 4.42 | 0.41 | 7.11 mg ET/L* | |
| Piva et al. (2021) | Pilsner | S. cerevisiae. | Ocimum selloi leaves (extract; AF, 0,05%) | 5.73 g/100 mL | 0.37 | 69.00%* |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (extract; AF, 0,1%) | 5.96 g/100 mL | 0.37 | 69.00%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (natura; AF, 0,1%) | 6.62 g/100 mL | 0.37 | 54.90%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (natura; AF, 0,5%)) | 6.48 g/100 mL | 0.36 | 50.30%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (extract; DF, 0,05%) | 5.68 g/100 mL | 0.37 | 69.00%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (extract; DF, 0,1%) | 5.71 g/100 mL | 0.37 | 83.50%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (natura; DF, 0,1%) | 6.14 g/100 mL | 0.36 | 66.80%* | |
| Pilsner | S. cerevisiae | Ocimum selloi leaves (natura; DF, 0,5%) | 6.71 g/100 mL | 0.36 | 62.00%* | |
| Petrucci et al. (2021) | Pale Ale | S. cerevisiae Safale S-04 | Pale Ale malt (100%) | – | 0.36 | 0.75 mmol ET/L* |
| Pale Ale | S. cerevisiae Safale S-04 | Pale Ale (95%) and Caraamber (5%) malts | – | 0.45 | 0.78 mmol ET/L* | |
| Pale Ale | S. cerevisiae Safale S-04 | Pale Ale (85%) and Caraamber (15%) malts | – | 0.46 | 0.85 mmol ET/L* | |
| Liguori et al. (2020) | India Pale Ale | N.I. | Pils (60%), Pale Ale (39%) and melanoidinic (1%) malts | 5.40 | 0.36 | 1.25 mmol ET/L* |
| Dark Ale | N.I. | Munich (70%), Belgian Dark (20%) and Abbey (10%) malts | 3.80 | 0.91 | 1.52 mmol ET/L* | |
| Blond Ale | N.I. | Pale Ale malt (100%) | 6.60 | 0.35 | 0.79 mmol ET/L* | |
| Nardini and Garaguso (2020) | Ale | N.I. | Cherries var. Griotta (30%) | 6.00 | 0.77 | 3.53 mM ET/L** |
| Ale | N.I. | Cherries var. Corniolo, Ravenna and Graffione (20%) | 5.80 | 0.75 | 3.41 mM ET/L** | |
| Ale | N.I. | Raspberries (30%) | 5.00 | 0.47 | 3.41 mM ET/L** | |
| Lambic | N.I. | Raspberries (10%) | 5.80 | 0.54 | 2.35 mM ET/L** | |
| Ale | N.I. | Peaches (20%) | 8.00 | 0.51 | 1.98 mM ET/L** | |
| Ale | N.I. | Apricots (20%) | 7.00 | 0.45 | 1.86 mM ET/L** | |
| Ale | N.I. | Grapes (20%) | 8.00 | 0.63 | 2.81 mM ET/L** | |
| Ale | N.I. | Plums (20%) | 7.00 | 0.60 | 1.93 mM ET/L** | |
| Ale | N.I. | Oranges peels (0,5%) | 6.00 | 0.64 | 2.67 mM ET/L** | |
| Ale | N.I. | Apples (2%) | 5.20 | 0.40 | 1.62 mM ET/L** | |
| Humia et al. (2020) | Pale Ale | S. cerevisiae Safale US-05 | Beauregard sweet potato (30–70%) | 3.85-5.05 | 0.18-0.23 | 16.05–18.79 μL (IC50)* |
| Adamenko et al. (2020) | Pale Ale | Saccharomycodes ludwigii WSL 17 | Red-colored Cornelian cherry juice (10%) | 9.30 | ≈0.35 | ≈1.40 mmol ET/L* |
| Gasiński et al. (2020b) | Saison | S. cerevisiae diastaticus | Hawthorn juice (10%) | 3.54 g/100 mL | 0.41 | 2.18 mmol ET/L* |
| Saison | S. cerevisiae diastaticus | Hawthorn fruit (10%) | 3.72 g/100 mL | 0.28 | 0.44 mmol ET/L* | |
| Gasiński et al. (2020a) | N.I. | S. cerevisiae US-05 | Mango juice (20%) | 4.13 | 0.27 | 2.05 mmol ET/L* |
| N.I. | S. cerevisiae US-05 | Mango pulp (20%) | 4.27 | 0.22 | 1.53 mmol ET/L* | |
| N.I. | S. cerevisiae US-05 | Raw mango (20%) | 4.63 | 0.23 | 1.72 mmol ET/L* | |
| N.I. | S. cerevisiae US-05 | Heated mango (20%) | 4.49 | 0.23 | 1.72 mmol ET/L* | |
| Đorđević et al. (2016) | Pilsner | N.I. | Melissae folium extract (0,45 ml/L) | – | 0.36 | 3.05 mM ET* |
| Pilsner | N.I. | Thymi herba extract (0,50 ml/L) | – | 0.38 | 3.72 mM ET* | |
| Pilsner | N.I. | Juniperi fructus extract (0,65 ml/L) | – | 0.37 | 3.14 mM ET* | |
| Pilsner | N.I. | Urticae radix extract (0,55 ml/L) | – | 0.32 | 2.85 mM ET* | |
| Pilsner | N.I. | Lupuli strobuli extract (0,70 ml/L) | – | 0.32 | 2.83 mM ET* | |
| Bustos et al. (2019) | Amauta Porter | S. cerevisiae | Parastrephia lucida leaves (0,1%) | 5.30 | 0.48 | 1.38 mmol ET/mL** |
| Amauta Porter | S. cerevisiae | Parastrephia lucida leaves (0,5%) | 5.20 | 0.50 | 1.53 mmol ET/mL** | |
| Amauta Porter | S. cerevisiae | Parastrephia lucida leaves (1%) | 5.20 | 0.56 | 1.76 mmol ET/mL** | |
| Amauta Porter | S. cerevisiae | Parastrephia lucida leaves (5%) | 5.30 | 0.80 | 3.34 mmol ET/mL** | |
| Guglielmotti et al. (2020) | Pale Ale | S. cerevisiae Safale S-04 | Olea europaea L. leaves (9.9 g/L) | – | ≈0.52 mg/mL | ≈0.31 ET*** |
| Pale Ale | S. cerevisiae Safale S-04 | Infusion of Olea europaea L. (9.9 g/L leaves) | – | ≈0.69 mg/mL | ≈0.40 ET*** | |
| Pale Ale | S. cerevisiae Safale S-04 | Atomized extract of Olea europaea L. (9.9 g/L leaves) | – | ≈0.70 mg/mL | ≈0.45 ET*** | |
| Marques et al. (2017) | American Pale Ale | S. cerevisiae Safale US-05 | Château Pale Ale, Château Pilsen, Château Munich, Château Cara Ruby and Château Biscuit malts, Columbus and Chinook hops | 5.88 | 0.52 mg/mL | 46.7%* |
| Brown Poter | S. cerevisiae Safale US-05 | Château Pale Ale, Château Pilsen, Château Munich, Château Melano, Château Cara Gold and Château Chocolate malts, Northern and Fuggle hops | 5.13 | 0.53 mg/mL | 48.5%* | |
| Classic American Pilsner | S. pastorianus | Château Pale Ale, Château Pilsen, Château Munich and Château Melano malts, Warrior, Sladek and Premiant hops | 5.74 | 0.45 mg/mL | 29.4%* | |
| Irish Red Ale | S. cerevisiae Safale US-05 | Malta Château Pale Ale, malta Château Pilsen, malta Château Melano, Northern Brewer and Fuggle hops | 5.00 | 0.48 mg/mL | 35.7%* | |
| dos Santos et al. (2020) | N.I. | S. cerevisiae diastaticus | Brown rice | 3.95 | ≈0.50 μg/mL | – |
| N.I. | S. cerevisiae diastaticus | Red rice | 4.50 | ≈0.70 μg/mL | – | |
| N.I. | S. cerevisiae diastaticus | Black rice | 3.90 | ≈1.00 μg/mL | – | |
| Zapata et al. (2019) | American amber ale | Saccharomyces | Quince var. PUM | 5.52 | 0.17 mg pirogalol/g | 0.72 mmol ET/100 g** |
| American amber ale | Saccharomyces | Quince var. ZM9 | 5.51 | 0.18 mg pirogalol/g | 0.73 mmol ET/100 g** | |
| American amber ale | Saccharomyces | Quince var. Vranja | 5.62 | 0.16 mg pirogalol/g | 0.72 mmol ET/100 g** | |
| Leskošek-Čukalović et al. (2010) | N.I. | N.I. | Lemon balm (0,2-0,3%) | – | – | 5.4 μL/mL (IC50)* |
| N.I. | N.I. | Thyme (0,2-0,3%) | – | – | 3.3 μL/mL (IC50)* |
N.I.: No information; AF: Addition before fermentation; DF: Addition after fermentation; IC50: half maximum inhibitory concentration. *DPPH assay, ** ABTS assay, *** Not specified.