Desenvolvimento de cerveja artesanal estilo session ipa com adição de uvaia (Eugenia pyriformis) fruta nativa do território da Cantuquiriguaçu

Abstract

Currently, craft beers with added fruit, known as fruit beers, have become prominent. The addition of Uvaia (Eugenia pyriformes), an aromatic fruit with a citrus flavor, should result in a more acidic and fresher beer. Furthermore, Sessions beers have gained notoriety for their lightness and high drinkability. This work aimed to add Uvaia pulp, a fruit native to the Cantuquiriguaçu region, for the development of Session IPA style craft beer, with the addition of different concentrations of pulp and at different manufacturing stages. This experiment was conducted in the Unitary Operations Laboratory, at the Federal University of Fronteira Sul – UFFS, where the beer went through the processes of malt grinding, mashing, filtration, boiling, cooling, fermentation, maturation, carbonation and packaging. The addition of uvaia pulp was carried out at concentrations of 1:10 (m/v) and 3:10 (m/v) in the boiling and fermentation stages. In the beer formulations produced, sensory evaluation was carried out with 84 evaluators, as well as physical-chemical analyzes (pH, color, soluble solids, phenolic compounds, alcoholic content, density, real extract, titratable acidity) and the results were evaluated by the Tukey. The results obtained in the sensorial analysis showed that the addition of the pulp in different concentrations and stages of the process did not obtain significant differences, and for the physical-chemical analyzes variations were observed between the samples in the analyzes of pH, color, soluble solids, phenolic compounds , alcoholic content, real extract and acidity Titratable, where the addition of uvaia pulp increased the acidity and alcoholic content, reduced the pH, increased the color intensity and the concentration of phenolic compounds, and reduced the concentration of real extract. Analysis of acidity, pH, and alcohol content shows that the addition of pulp in the boiling stage had a more positive result than in the fermentation stage. The use of Uvaia pulp as an adjunct in beer processing proved to be a viable and acceptable process based on the results obtained in the sensorial analysis, in addition to the physical-chemical characteristics of a craft beer that presents innovations in the use of this native fruit in the region of Cantuquiriguaçu.