Obtenção de cerveja de trigo com adição de Castanhola (Terminalia catappa Linn).

Abstract

The beer is one of the most consumed beverages in the world is obtained by the alcoholic fermentation of the brewing wort derived from malted cereal and drinking water, with the actions of the yeasts and the addition of hops, where part of the malt can be replaced by brewers adjuncts. The obtaining of artisanal beers with new characteristics of aroma and flavor has been increasing, where the use of fruit is one of the alternatives. Most consumers are looking for more sophisticated, innovative and regional recipes. The chestnut (Terminalia catappa Linn) was selected because it is a fruit that presents little technological study and because it has a high nutritional content. In the present work, four formulations of beer, two standard formulations with yeast T58 and WB06, and two with yeasts and the addition of the fruit were elaborated, being the main objective of the research besides the elaboration of an innovative product the study of the sensorial profile and acceptance of these beers. The physical-chemical analyzes were: pH, total acidity, fixed acidity, volatile acidity, alcohol content, protein content and phenolic compounds. The following tests were applied to 100 untrained tasters to evaluate the influence of the addition of the brazil nuts on the sensory aspect: acceptance test for the attributes appearance, color, odor, taste and overall impression; preference test; and the Check All That Apply (CATA) quick descriptive test. The results of the physical-chemical analyzes were satisfactory, following the characteristic behavior of artisanal beer with fruit addition. As for the sensorial characteristics, the CATA method showed the similarity of the standard samples (T58 and WB06) among themselves and their divergence with the beers added of fruit (T58F and WB06F). In the hedonic tests the preferred samples were the standard samples, however no beer was rejected by the tasters, being located in scores 6 (slightly liked) to 7 (moderately liked) for all attributes studied.