Desenvolvimento de Cerveja Artesanal com Acerola (Malpighia emarginata DC) e Abacaxi (Ananas comosus L. Merril)

Abstract

<p>A cerveja é a bebida alcoólica mais consumida no mundo. Estando bem relacionado com festividades e comemorações, porém essa bebida contém uma variedade de compostos bioativos, vitaminas e minerais, capazes de promover benefícios quando a sua ingestão é feita de maneira moderada. O mercado está a cada dia buscando produtos diferenciados e até exclusivos, surge assim o campo das cervejas artesanais. O objetivo deste trabalho foi desenvolver uma cerveja artesanal com acerola e abacaxi, trazendo uma nova alternativa ao nicho de mercado, além da associação ao aumento de suas características funcionais. O experimento foi conduzido no Laboratório de Cereais, Universidade Federal do Ceará – UFC, onde a cerveja foi produzida em escala laboratorial passando pelos processos de moagem do malte, mosturação, cozimento, decantação, filtração, fermentação, envase, maturação e <em>primming</em>, sendo adicionada a polpa de fruta em percentagem definidas por DIC, pasteurização e armazenamento. As amostras foram submetidas à análise físico-química, microbiológica e sensorial. Os resultados foram submetidos ao teste de normalidade, ao teste de média tukey e a ANOVA pelo software STATISTIC 10. A utilização das polpas de abacaxi e acerola como adjuntos no processamento da cerveja mostrou-se uma alternativa viável demostrada pelos resultados satisfatórios na avaliação sensorial, além de características físico-químicas de uma cerveja artesanal ácida/frutada.<strong></strong></p><p> </p><p align="center"><strong><em>Development of craftbeer with Acerola </em></strong><strong>(</strong><em>Malpighia emarginata</em> <em>DC</em><strong>) </strong><strong><em>and pineapple </em></strong><strong>(</strong><em>Ananas</em> <em>comosus L.</em> <em>Merril</em><strong>)</strong><strong><em></em></strong></p><pre><strong>Abstract: </strong>The beer is the most consumed alcoholic beverage in the world. It is well associated with holidays and celebrations, but this beverage contains a variety of bioactive compounds, vitamins and minerals that promote benefits when its intake is made moderate manner. The market is every day looking for different and even unique products, thus arises the field of craft beers. The objective of this study was to develop a craft beer with pineapple and acerola, it brings a new alternative in this niche market, in addition to membership in increasing their functional characteristics. The experiment was conducted at the Cereals Laboratory, Federal University of Ceará - UFC, where beer was produced in laboratory scale past the malt milling processes, mashing, baking, decantation, filtration, fermentation, bottling, maturation and primming, where he was added to fruit pulp as a percentage defined by DIC, pasteurization and storage. The samples were subjected to physical-chemical and sensory analysis. The results were submitted to normality test, the mean test Tukey and the ANOVA by STATISTIC 10 software. The use of pineapple pulp and acerola as adjunct in beer processing was considered a viable alternative due to satisfactory results in the sensory evaluation, as well as physical and chemical characteristics that have proven a craft beer with sour / fruity characteristics.</pre>

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

“…The pH of the beers analyzed was situated between 3.47 and 4.98, in accordance with Rebello (2009), who states beer has a pH of around 4.0. Results similar to those found for the Pós Beer developed in this work (4.46) were reported by Matsubara et al (2016), which found a pH of 4.27 for wheat craft beer with ginger, as well as by Pinto et al (2015), with pH of 4.24 for craft beer with acerola and pineapple.…”

“…The beer with ginger presented generally good sensory acceptance of visual aspects such as color and appearance, in addition to flavor and aroma. The notes obtained in this study were higher than those reported by Costa (2016) for the same sensory attributes, except for bitterness (not rated) in samples of light beer with low alcohol content, as well as higher than those mentioned by Pinto et al (2015) for craft beer processed with pineapple and acerola.…”

“…Beer is a beverage obtained through alcoholic fermentation of the malted cereal's wort (Dallacort, 2013), used as human food since 8000 b. C. (Pinto et al, 2015), becoming the most consumed beverage worldwide after water and tea (Nelson & Cox, 2014). One of the major consumers of beer, Brazil occupies third place, having consumed approximately 14 billion liters in 2014, representing 62 liters per capita (Serviço Brasileiro de Apoio às Micro e Pequenas Empresas, 2014), of which the Pilsner type beer is the absolute leader in the Brazilian market preference, corresponding to 98% of the total consumed (Pinto et al, 2015).…”

“…To meet these consumers' demands, craft beer manufacturers have been betting on the use of distinct ingredients such as rice, honey, fruits, cassava, pumpkin, herbs, and ginger, among other agents, in order to cause positive sensory changes on the final product (Pinto et a., 2015;Rio, 2013;Brunelli & Venturini, 2013;Brunelli et al, 2014;Matsubara et al, 2016).…”

Blond Ale Craft Beer Production with Addition of Pineapple Pulp

“…Pineapple (Ananas comosus L. Merril) belongs to the most popular group of tropical fruits in the country, thanks to its characteristic flavor and aroma. The mature fruit presents, on average, 16.2% of total soluble solids, 0.35% of citric acid, 5.06% of reducing sugars and pH 4.15, which makes it favorable for fermentative processes, such as the production of beer [8].…”