Desenvolvimento de Cerveja Artesanal de Seriguela (Spondias purpurea L.) Utilizando Leveduras Selecionadas pelo Processo Criogênico.

Abstract

The production of craft beers is growing, especially due to the demand for high-quality products with differentiated flavors. This study investigates the production of craft beer from seriguela (Spondias purpurea L.) using yeasts selected through a cryogenic process. Seriguela, a tropical fruit rich in nutrients, imparts unique characteristics to the beverage, with potential to enhance the functional value of the beer. The yeasts, subjected to freeze- thaw cycles, maintain their genetic and metabolic properties, allowing for efficient and controlled fermentation. During production, controlled experiments were conducted to optimize parameters such as temperature, fermentation time, and nutrient content in the wort. The main focus was on developing a beer using selected yeasts and verifying the efficiency of the fermentation process in the final product. The incorporation of advanced yeast selection techniques and the use of regional fruits demonstrate the potential for innovation in the brewing market. This work is expected to contribute to innovation in craft beer production, particularly by exploring tropical fruits and advanced yeast selection processes, expanding diversity and quality in the sector.