Produção e análise de cerveja artesanal com adjuntos alternativos: amoras

Abstract

Beer is one of the main items that drives the Brazilian economy, with a variety of types, whether craft or industrial. Not only does this drink already have compounds that benefit human health, but it can also be improved by adding ingredients, thus providing benefits that go beyond a new craft beer flavor. One of these types is the craft beer produced at the Federal Technological University of Paraná with blackberry adjunct (Morus nigra) added in the fermentation stage in three different concentrations, 15%, 25% and 35% of blackberry broth in order to check the amount of phenolic compounds, antioxidant capacity and physical-chemical evaluation. The analysis was carried out on both the beers (with and without blackberry added) and the blackberry juice used. The beer showed increasing results as the concentration increased compared to the control beer, with the most concentrated beer showing a pH of 3.26, 547.50 μmol Fe2+/mL of antioxidant activity, as well as resulting in 8683, 75 mg EAG/mL of total phenolics and 53.725 EBC, while the control beer had a pH of 4.70, 270.18 μmol Fe2+/mL of antioxidant activity and 1824.20 mg EAG/mL of total phenolics and 11.100 EBC.