Desenvolvimento de cerveja artesanal do estilo kölsch utilizando pinhão como adjunto: análises fisico-químicas e sensorial

Abstract

Beer is the beverage obtained by the alcoholic fermentation of brewer's wort from malted cereal and drinking water, by the action of yeasts and with the addition of hops, and part of the malt may be replaced by brewer's adjuncts. The per capita consumption of beer in Brazil is approximately 60 liters/year. The taste and demands of consumers have been changing over time due to some factors, such as increased purchasing power, economic stability and pleasure in consuming new products that offer new sensations. This change in consumer demand spreads market segments that focus on more sophisticated products such as gourmet and premium products with regional appeal revenues. Within this context the objective of the work was to elaborate craft beer of the style Kölsch using pinion as adjunct. The pine tree was chosen because it is the seed of the tree symbol of the state of Paraná, the “Pinheiro do Paraná” (Araucaria angustifolia). Three formulations of beer were prepared by adding the pinion that underwent a starch gum pretreatment in proportions of 0%, 10% and 20% of adjunct relative to the malt mass, respectively. To evaluate the influence of the adjunct in the formulation, physical-chemical analyzes were performed in the samples, being alcoholic content, real and primitive extracts, pH, acidity and color, besides the sensorial analysis, in which the tests of acceptance and intention of purchase were applied . Comparing the formulations with addition of the adjuvant with the standard formulation (0%), it was observed that the addition of up to 10% of pinion did not present significant statistical difference for any parameter evaluated. However, when the amount of adjunct was doubled (20%), there was a reduction in the alcohol content, from 4.65 to 3.37 (% v/v), a primitive extract from 7.84 to 5.75 (% m/m), acidity from 2.48 to 1.77 (% v/m), as well as the reduction in the averages of color, appearance, flavor, aroma, global evaluation and purchase intention of sensory analysis. Therefore, it was concluded that the pinion has potential use as an adjunct brewer when added up to 10% in relation to the total mass of malt by meeting the demand of consumers for products with regional appeal, since its use did not significantly interfere in the physical-chemical and sensory characteristics of beer.