Physicochemical and sensory characterization of dehydrated jabuticaba fruit beer
CARACTERIZAQAO FISICO-QUIMICA E SENSORIAL DE FRUIT BEER DE JABUTICABA DESIDRATADA
Data de publicação2018-01-01
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This research aimed to produce low fermentation fruit beer, using dehydrated fruits of jabuticaba (Myrciaria cauliflora Berg), and to analyze the physicochemical and sensory features. The experimental design consisted of four treatments and three replications, making up 12 experimental plots. Besides the control (pure malt beer), there were three treatments regarding the moment of adding the dehydrated jabuticaba (boiling, fermentation and maturation) during brewing. The dehydrated jabuticaba was added in the ratio 0.2 kg/kg malt. The brewing was performed by the infusion method. The boiling of the wort lasted 60 minutes. The fermentation was carried out at 10 °C ± 1. The beer was fermented in bottles, at 20 °C ± 1 for carbonation (primming). Maturation occurred in the bottles for 30 days at 1 °C ± 1, except for the Maturation treatment, in which the dehydrated fruits were added to green beer and remained in contact with the beverage for the same period. The beers were analyzed physicochemically for alcohol content, real extract, apparent extract, apparent fermentability, real fermentability, color, bitterness, turbidity, pH, total acidity and carbon dioxide. The beers were subjected to sensory analysis through affective test, using 9-point hedonic scale to evaluate the parameters of appearance, aroma, flavor and overall assessment. The statistical analysis of the results was performed using Analysis of Variance and the means of the physical-chemical analyzes were compared by Tukey’s test with 5% probability and the medians of the sensorial analysis were compared by Kruskal-Wallis test. The addition of dehydrated jabuticaba in the beer provided an increase in the levels of carbon dioxide, total acidity, alcohol content, original extract and apparent extract. The tasters preferred the appearance of the beer from the Boiling treatment. For the aroma, taste and overall assessment, beers from all treatments were equally preferred.