A utilização do fruto do maracujá do mato (Passiflora cincinnata) na fabricação de cerveja

Abstract

Beer is one of the most consumed alcoholic beverages in the world and has shown a significantly high growth in the Brazilian market, especially in the area of craft beers. These beers arouse the curiosity of consumers because they offer a diversity of styles and different categories of beer, especially those with added fruit. Thus, the objective of this project is the elaboration of a beer with the addition of the pulp of the Passion Fruit (Passiflora cincinnata), which in addition to characterizing a new flavor of beer, highlights the use of a local fruit that has a low rate of exploitation. The production of beer was elaborated, followed by the pasteurization of the fruit pulp, which in turn was added to the primary mash of the fermented beverage. The product obtained was divided into 3 samples of passion fruit juice, plus a sample of beer after it was ready, and evaluated for pH and acidity, and also the sensory attributes such as appearance, aroma, flavor, bitterness, overall impression and purchase intention. It is worth mentioning that to perform the sensory analysis the method used was the affective test, specifically the acceptability test with hedonic evaluation, where the sample showed a high rate of acceptance and purchase intention. In general, the samples present a concentration that results in a pH value above 2.35, which is a normal characteristic of the acidity of beers flavored with citrus fruits.