GERVÃO-ROXO (Stachytarpheta cayennensis) AS A BITTER INGREDIENT IN BEER

• DOI: https://doi.org/10.22533/at.ed.27824120810

• Palavras-chave: fermentação alcoólica; ingrediente amargo; lúpulo; análise sensorial.

• Keywords: alcoholic fermentation; bitter ingredient; hops; sensory analysis.

• Abstract: Brazil is one of the world's largest beer producers, and its beer market grows every year. Hops (Humulus lupulus), a raw material used in beer production and responsible for the bitter taste, has a significant economic impact on beer production due to its importation. The objective of this work was to use gervão-roxo (Stachytarpheta cayennensis) as a bitter ingredient in beer production, replacing hops. Chemical composition analysis, bioactive compounds, antioxidant activity, and bitterness of gervão-roxo and hops were carried out. Beers with 0, 25, 50, and 75% hop replacement were prepared. Beers made with gervão-roxo were evaluated by consumers in sensory analysis tests. Differences in the chemical composition, bioactive compounds, and bitterness between gervão-roxo and hops were observed. However, the physicochemical characteristics and bioactive compounds of the final product showed similarities, differing only in bitterness due to the intrinsic factors of the raw material. The results obtained, along with sensory acceptance data, indicate that gervão-roxo can be used as a bitter ingredient in beer production.