Desenvolvimento tecnológico de cervejas com matérias-primas de importância regional

Abstract

The research project, and consequently the thesis, has the major characteristic of technological research, more specifically to produce beers with distinctive signs valuing regional raw materials. In this context, the first one was to develop an artisanal beer with butiá (Butia odorata), evaluating the chemical and sensorial quality. The basic formulation was malting barley, hops and yeast. The wort was subjected to the stages of brazing, filtration, boiling, cooling and clarification, followed by inoculation of yeast. As treatments, besides the control treatment that consisted of the production of classic beer, without the addition of butiá pulp (T1), two additional formulations (T2 and T3), both with butiá pulp, were tested, but differing between them added sugar in the T3 formulation when bottling. The fruit pulp was added in the boiling stage at 50 minutes. The fermentation took place at 20 °C for 7 days. The beers were aged at 2 ± 2 °C for 8 days, and then bottled and pasteurized. Finished the elaboration process, 7 days after the beers were analyzed chemically and sensory. It was concluded that there is a probability of success in the use of butiá for the production of beers, taking into account the demand for new products of biodiversity linked to the sustainable valuation of the biomes. The second product to be elaborated consisted in generating a 100 % rice beer, valuing a cereal widely produced in the region, and offering the sector a technology capable of producing beer for two relevant markets today: people who have gluten intolerance and people who adhere to veganism. Rice is an alternative to barley in brewing; however, the quality of the rice malt, the nitrogen content of the rice beer and the sensory acceptability of this beer still require improvement, according to the totality of the research works that approached this theme. The ability of gibberellic acid (GA3) to improve germination and hence malt quality was tested as well as the ability of the defatted rice bran (FAD) to increase the nitrogen content and sensory acceptability of beer made with malted rice. The results were consistent, demonstrating that GA3 favoured amylolytic activity and incorporated FAD into nitrogen, flavonoids as well as γ-aminobutyric acid (GABA), which is a functional compound. The main sensory advantages that FAD provided to rice beer were related to a darker colour and an improved foam colour, a higher foam volume and a perception of full-bodied structure.