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Beer is a fermented beverage in which antioxidants can contribute to the oxidative stability and nutraceutical properties of the product. Aronia berries are antioxidant-rich fruits of distinct sour and astringent taste, limiting their culinary uses. Previously, fermentation has proven to be effective in the removal of astringent tastes from various fruit juices. In this study, a single malt pale ale was produced and infused with Aronia berries under various process conditions by adding thedoi:10.3390/fermentation6030071 fatcat:37a2jsx7s5a55klaizeko2ogne