Produção de cerveja artesanal tipo Weiss adicionada de manga cv. espada.

Abstract

The objective of this research was to develop and characterize a high fermentation craft beer (Ale) with mango cv. Sword as an adjunct in the manufacturing process, in order to improve product quality. Physical, physical-chemical analyzes, total phenolic compounds, carotenoids, antioxidant activity, pectin and microbiological analysis of the mango pulp were performed. For the production of beers, a 22 + 3 factorial design was carried out, totaling 7 experiments, 4 different tests and 3 more at the central point, where it varied (pulp concentration (%) and soluble solids content (ºBrix)). During the kinetic monitoring, analyzes were performed: pH, soluble solids (ºBrix), titratable acidity, total sugars, reducers and alcohol content. The beers were analyzed for: pH, soluble solids (° Brix), titratable acidity, ascorbic acid; carotenoids, color, density, turbidity, real extract, original / primitive extract. Analyzes of phenolic compounds, antioxidant activities and microbiological analysis were also carried out. In the sensory analysis the methodology used was the Quantitative Descriptive Analysis (ADQ) with a linear scale of nine centimeters and the scores were evaluated by the Principal Component Analysis (ACP) methodology. The data were subjected to analysis of variance (ANOVA) and the comparison between the means according to the Tukey test at 5% probability, for analysis of the results of the physical-chemical characterization of beer, using the computer program SISVAR. The whole mango pulp showed high levels of soluble solids, total phenolic compounds and carotenoids and showed low levels of antioxidant activities. Regarding microbiological analysis, the mango pulp is within the standards required by current legislation. The addition of mango pulp in the wort contributed to the pH and soluble solids (ºBrix) parameters showing uniform behavior throughout the fermentation period, in addition to providing a good source of fermentable sugars for alcohol production. The concentration of pulp in beer positively influenced the soluble solid parameters, as well as the presence of pulp in beer increased the values of real extract, primitive extract and turbidity. The response surface showed that the variables total and reducing sugars were influenced by the pulp concentration, and the alcohol content was influenced by the pulp concentration (%) and soluble solids (ºBrix) variables. The total phenolic compounds and antioxidant activity were also influenced by the higher percentage of pulp. The microbiological analyzes of the beers showed satisfactory results according to the current legislation. Based on the analysis of main components, the best sensory attributes highlighted in beers were: residual fruit flavor, acidity, alcohol content, bitterness, fruity flavor, full-bodied texture and characteristic color of the fruit, confirmed by the scores obtained for these attributes.