Cerveja artesanal enriquecida com tangerina (Citrus reticulata) e pimentas

Abstract

The objective of this study was to develop a craft beer enriched with tangerine and peppers, analyze the physico-chemical characteristics, microbiological, verify the minerals present in the beer and to verify the physical-chemical quality of the water used in the processing. The experiment was conducted at the Laboratory of Technology of Vegetable Origin - TPOV, of the Federal Institute of Education, Science and Technology of Piauí - IFPI, where beer was produced on a laboratory scale by the processes grinding, mashing , filtration, washing, boiling, clarification, cooling, racking, fermentation, maturation, packaging and priming, having as adjuncts added the juice of the tangerine and the peels peppers. The mineral water sample was submitted to physical-chemical analyzes, and beer submitted to microbiological, physicochemical and mineral analyzes. The results of the physical-chemical tests in the water demonstrate that pH and alkalinity were higher than those recommended and beer the analyzed parameters of hardness, total acidity and alcohol content presented higher values than the literature and current legislation. Mineral analysis demonstrates a low aluminum content, absence of calcium and chlorine, phosphorus and sulfur were present as anions. The microbiological tests of beer demonstrate that absence of pathogenic microorganisms and minimum counts for molds and yeasts, adapting to the standards established by the legislation for beer, showing the efficiency of the process control, guaranteeing the quality of the product.