Bebida alcoólica enriquecida com suco de abacaxi pérola (Ananas comosus) e cenoura (Daucus carota L.).

Abstract

Beer is a mixture of malt, hops and water and is defined in accordance with Brazilian legislation as an alcoholic beverage resulting from the fermentation, using brewer's yeast, of malted barley wort, with the addition of hops, with part of the barley malted or malt extract be partially replaced by brewing adjunct. Beers with added fruit have great potential in the world market. The contrast of types and the option of providing regional characteristics to the beer using fruits typical of each region makes the addition of this ingredient promising. Therefore, the study aimed to develop an alcoholic beverage that contains pineapple and carrot juice as adjuncts. Pineapple juice was physicochemically characterized in terms of pH, total acidity, water content, soluble solids, total reducing sugars and ash. After beer production, in the fermentation stage, 1% and 3% of carrot juice was added in different bioreactors in which they were compared with a standard experiment. For fermentation kinetics, aliquots were analyzed at times 0, 12, 24, 48, 72, 96 hours for alcohol content, total reducing sugars, cell concentration, pH and total acidity. It was observed that during the fermentation process a desirable behavior occurred, where the total reducing sugars were converted into product, however, in higher carrot concentrations there was a lower alcohol production.