JABUTICABA FRUIT BEER: PHYSICOCHEMICAL AND SENSORY EVALUATION

Abstract

This research focused on craft beer production of jabuticaba (Myrciaria cauliflora Berg) “fruit beer” and the physicochemical and sensory analisys of the samples. The research was divided into four treatments regarding the stage of fruit addition during the brewing process (Boiling, Fermentation, Maturation) and the Control (all malt), with three replicates each. The mashing was performed by the infusion method, and the wort was boiled for 60 minutes. The fermentation took place at 10 °C ± 1, and the green beer was later bottled with priming sugar and bottle conditioned for carbonation. The maturation occurred in the bottles for 30 days at 0 °C ± 1, except for the Maturation treatment. The beers were analyzed physicochemically for the parameters of alcoholic content, real extract, apparent extract, apparent fermentability, true fermentability, color, bitterness, turbidity, pH, total acidity and carbon dioxide. The beers were submitted to sensory analysis by affective test using 9-point hedonic scale. The addition of jabuticaba increases the total acidity, CO₂ content and bitterness of the beer, but does not alter its real extract, apparent extract and pH. Sensorially, treatments and Control had the same preference for all parameters analyzed (appearance, aroma, flavor and overall evaluation).