Elaboration of artisanal caxiri beer with addition of camu-camu (Myrciaria dubia)
DOI:
https://doi.org/10.14295/bjs.v1i4.34Keywords:
Camu-camu, Craft beer, Guarana, MandiocAbstract
In 2020, Brazil presented a growth of 14.4% in the number of breweries compared to 2021. This segment has been gaining ground with scientific studies that seek innovations in beers with more pronounced aromas and flavors. Based on this, the present study aims to develop and evaluate a craft beer of the Caxiri Beer style with the addition of camu-camu pulp. The camu-camu fruits were selected, pulped, blanched and frozen until use. The fruits, cassava starch and guarana syrup were evaluated for pH, acidity, soluble solids, density and ratio. The beer was prepared in a volume of 20L, in an aluminum pan, equipped with a false bottom and bagasse was washed. At the end of the process, the beers were evaluated for pH, density, color, bitterness, turbidity, BU/GU ratio, RBR, and subjected to sensory characterization analysis by Beer Sommeliers. The camu-camu pulp had an original density of 1.021 SG, moisture of 92.56% and pH of 2.77. The cassava starch presented a moisture content of 5.4% and a density of 1.035 SG. The guarana syrup had a moisture content of 88.57% and a density of 1.038 SG. Guarana syrup has a great influence on the color of the wort and, as a consequence, on the beer. The beer presented OG 1.050 SG, bitterness of 8.5 IBU, final apparent extract of 2.25 ºP, alcohol content of 5.2 % v/v. The BU/GU ratio with close and low results, shows a balanced and low intensity beer. The RBR below 0.5 shows a beer with low bitterness, easy to be consumed. Caxiri beer with camu-camu presented a copper color, with a fruity flavor, slightly acidic, with a cloudy appearance. Refreshing, slightly bitter and balanced. All the raw materials used in the present study showed excellent behavior on the beer and that the Caxiri Beer style can become the first style with important Amazonian characteristics in its formulation.
References
Castro, O. M., Fioroto, P. C., Ribeiro, M. V. S. (2019). Tecnologia Cervejeira Industrial. Curitiba: Unicesumar.
EBC – Europe Brewery Convention. (1987). European Brewery Convetion Analytica. 4° ed. Zurich: Brauerei.
Carvalho, M. F., Souza, P. G. (2022). Avaliação do oxigênio dissolvido na cerveja durante o processo de trasfega entre a fermentação e maturação. Brazilian Journal of Science, 1(2), 75-81.
Gonçalves, H. G., Gonçalves, H. G., Souza, P. G.; Pinheiro, C. L. (2022). Avaliação físico-química e sensorial da cerveja artesanal estilo Wood e Barrel Aged adicionada de chip de jatobá (Hymenaea courbaril L.). Brazilian Journal of Science, 1(3), 12-29.
Gongora, R. (2017). Intervenção educativa sobre os conhecimentos do consumo do caxiri e as bebidas alcoólicas destiladas na comunidade de Pewaú, polo base alto Mucajaí,dsei Yanomami. Trabalho de Conclusão de Curso (Curso de Especialização em Saúde Indígena). Universidade Federal de São Paulo, São Paulo, Brasil.
Hoffmann, F. L. (2001). Higiene: Fatores limitantes à proliferação de microrganismos em alimentos. São Paulo: Signus Editora Ltda.
IAL – Instituto Adolpho Lutz (2008). Métodos físico-químicos para análise de alimentos. 1ª ed. digital. São Paulo: IAL.
Ipiranga, A. C. S., Souza, P. G., Fonseca-Júnior, E. Q. (2022). Produção de cerveja artesanal do estilo Fruit Wheat Beer adicionada de cupuaçu (Theobroma grandiflorum) e pitaia-rosa (Hylocereus costaricensis). Brazilian Journal of Science, 1 (3), 16-22.
MAPA – Ministério da Agricultura, Pecuária e Abastecimento (2020). Anuário da Cerveja. Disponível em: https://www.gov.br/agricultura/pt-br/assuntos/noticias/com-crescimento-de-14-4-em-2020-numero-de-cervejarias-registradas-no-brasil-passa-de-1-3-mil/anuariocerveja2.pdf. Acessado em 10 de janeiro de 2022.
Mosher, R. (2018). Radical Brewing: Receitas, contos e ideias transformadoras em copo de cerveja. Minas Gerais: Letramento.
Oliver, G; Mendes, I. (2020). O Guia Oxford da Cerveja. São Paulo: Blusher.
Pimentel, C. E. M., Santiago, I. L., Oliveira, S. K. M. S., Serudo, R. L. (2019). Produção de cerveja artesanal com adição de ácido ascórbico a partir de fruto amazônico. Braz. J. of Develop., 5(10), 18553-18560. DOI: https://doi.org/10.34117/bjdv5n10-107
Santos, C. C. A. A. (2010). Identificação da microbiota e caracterização físico-química da bebida fermentada caxiri produzida pelo povo Juruna (Yudjá), Mato Grosso, Brasil. Dissertação (Mestrado em Microbiologia Agrícola). Universidade Federal de Lavras, Lavras, Brasil.
Sales, L. S., Souza, P. G. (2021). Produção de cerveja do estilo Catharina Sour com Araçá-boi (Eugenia stipitataMcVaugh). Brazilian Journal of Development, 7(1), 1599-1613. DOI: https://doi.org/10.34117/bjdv7n1-109
Yuyama, K., Aguiar, J. P., Yuyama, L. K. (2003). Camu-camu: um fruto fantástico como fonte de vitamina C1. Acta Amaz., 32(1),169-174. DOI: https://doi.org/10.1590/1809-43922002321174
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Juliana Neves Gonçalves, Patrick Gomes de Souza, Eberson da Costa Mena Barreto, Jardel Silva de Lima, Viviana Balieiro da Silva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
