SILVA, B. K. F.; http://lattes.cnpq.br/8481945685708612; SILVA, Bruna Kelly Ferreira da.
Resumen:
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.