Produção de cerveja lager a partir de Saccharomyces cerevisiae isolada de polpa de goiaba

Abstract

In the world of craft beers, there is a need to explore the fermentative potential of unconventional yeasts and offer new sensory possibilities to the market. This study aimed to produce a lager beer from Saccharomyces cerevisiae isolated from frozen guava pulp. The beer was brewed over a period of 34 days, using Pilsen malt and Cascade hops, and the S. cerevisiae PF23 strain as yeast. After bottling, the beverage was subjected to physical-chemical tests (pH, total titratable acidity, alcohol content and total sugars) and microbiological analyses (mesophylic aerobic bacteria count and determination of the most probable number of total and thermotolerant coliforms). The beverage was then subjected to an affective accessibility test by 50 evaluators with an average age of 24 years, whose attributes evaluated were: general impression, aroma, color, flavor and bitterness, in addition to the intensity scale and purchase intention. The beer had an alcohol content of 3.6%, a final pH of 4.26 and a titratable acidity of 7.6%, meeting expectations for a beverage considered artisanal. The results of the microbiological analyses (< 10 CFU/mL of mesophilic aerobic bacteria and < 3 MPN/mL of total and thermotolerant coliforms) were overwhelming for overloading the sensory test. In the accessibility test, all attributes were evaluated with scores higher than 7.0, with averages ranging from 7.5 (flavor) to 8.5 (color). Purchase intention was also positive, which suggests that the product has market potential, since 56% of those evaluated are potential buyers. It is concluded that it is possible to produce lager beer with alternative inputs, without compromising the flavor and ease of use of the product. This work reinforces the potential for innovation in the selected beverages sector and opens doors for future research with other unconventional strains.