Effect of acerola pulp on the quality of witbier beer
Characterization and analysis
DOI:
https://doi.org/10.18378/rvads.v20i1.10797Keywords:
Malpighia emarginata, Physical-chemical analysis, Antioxidant activity, Craft beerAbstract
This research focused on the analysis of Witbier-style craft beers with the addition of different concentrations of acerola pulp: 0% (T1), 5% (T2), 10% (T3), and 20% (T4) (v/v). The brewing process included milling, mashing, boiling, fermentation with hops, coriander, and acerola pulp, followed by carbonation, bottling, and maturation. The physicochemical analyses conducted included soluble solids, pH, acidity, dry matter, ash content, foam stability, color, total phenolic content, flavonoids, and antioxidant activity. The addition of acerola pulp significantly influenced apparent attenuation, alcohol content, and soluble solids. The T3 formulation exhibited the highest attenuation (87%) and alcohol content (6.17% alcohol by volume (ABV)) exceeding the expected range for Witbier (4.5-5.5% ABV). Soluble solids decreased with increased pulp addition, while total acidity increased and pH decreased, indicating higher acidity. Visually, all samples maintained the characteristic light tone of Witbier. In terms of foam stability, the T4 sample showed the best results. Biochemical analysis revealed an increase in total phenolic content and antioxidant activity with acerola addition, with T4 being the richest in these compounds. Flavonoid content remained stable across all samples, indicating less influence of the pulp in this aspect. It is concluded that the addition of acerola pulp enriches Witbier, enhancing its functionality with higher acidity, foam stability, and antioxidant properties, making it a unique option in the craft beer market.
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