ANÁLISES FÍSICOS-QUÍMICOS DE CERVEJA ARTESANAL ELABORADA COM MARACUJÁ

• DOI: 10.22533/at.ed.2351909084

• Palavras-chave: bebida alcóolica; Pale ale; Passiflora edulis.

• Keywords: Alcoholic beverage; Pale ale; Passiflora edulis

• Abstract:

  Beer is the most consumed alcoholic beverage in the world, being present

  in human food since 8000 a.C. Have great popular acceptance because of its sensory

  attributes, along with its health benefits, nutritional value and diversity of presentation.

  The craft beers belong to a category of products with superior quality and with greater

  market value paid, making use of formulations or relatively different production processes

  to industrial scale. The objective of this work was to develop a passion fruit handmade

  beer, bringing a new alternative to niche market and evaluate your physical and chemical

  feature and your alcohol content. All procedures of passion fruit handmade beer Pale

  Ale type, as well as analyses for its physical-chemical characterization, were held in

  the food processing laboratory of the Federal Institute of Ceará - Ubajara Campus. The

  beer was developed in laboratory scale through the stages of grinding, mashing, mash

  out, filtration, boiling, decanting, cooling, fermentation, maturation, being added to

  passion fruit pulp in percentage established by the legislation, packaging, carbonation,

  pasteurization and storage. In relation to the physical-chemical results were found

  average levels 0.58%; 3.70; 7.73 ºBrix and 4.98% for the parameters of titratable acidity

  (% acetic acid), pH, soluble solids and alcohol content, respectively. It is concluded that

  with the physical and chemical analyses carried out, it was possible to determine the

  characteristics of the beer and classify it within the standards of quality established by

  regulatory bodies.

• Número de páginas: 15