Physicochemical characterization of atemoia (Annona cherimoia Mill. x Anonna squamosa L) and sapoti (Manilkara sapota L.) craft beers

Abstract

The aim of this study was the production of craft beers with the addition of tropical fruits atemoia and sapoti in its composition. To produce the brewer's worts, the raw materials used were Pilsen malt and brewer's yeast type Lager. The atemoia pulp was added into the brewing wort at a concentration of 8.5% (w/v) and the sapoti pulp at the concentration of 17% (w/v). The process of alcoholic fermentation occurred at 15ºC for 15 days and the process of maturing the green beers occurred at 5ºC for 15 days. After bottling and carbonation in the own bottle, the physical and chemical analyzes of the three beers produced were performed: beer without added fruit (Pilsen beer), beer with atemoia pulp (atemoia beer) and beer with sapoti pulp (sapoti beer). The worts used in the production of beers presented 14.58-15.00ºBrix and 7.41-7.68% of reducing sugars. The addition of fruit pulps increased the alcoholic content of atemoia (5.0ºGL) and sapoti beers (5.0ºGL) compared to non-fruit beer (4.6ºGL). An increase in the total phenolic compounds content of atemoia (111.29 mg / 100 mL) and sapoti (77.61 mg / 100 mL) beers was also observed in relation to the non-fruit beer (64.00 mg / 100 mL). Another result observed was the increase of the antioxidant activity of the atemoia and sapoti beers in relation to the non-fruit beer. The use of the atemoia and sapoti pulps in the beer’s formulation was shown to be technologically viable. Fruits beers value the use of regional fruits and attract consumers' attention.