Calidad fisicoquímica y sensorial de cerveza artesanal estilo blonde ale con infusión de flor deshidratada de jamaica (Hibiscus sabdariffa)

Abstract

The aim of this research was to evaluate the effect of the infusion of dried jamaican flower (IFDJ) on the physicochemical and sensory parameters of blonde ale-style craft beer. A completely randomized experimental design with a factorial arrangement was used. Factor A corresponded to concentrations of IFDJ at 5%, 10% and 15%. The Kruskal Wallis and Tukey test were used at 5% significance. In the physicochemical profile, a p < 0.05% was obtained, the results ranged between 0.40% - 0.55% for acidity; 6.17% - 6.66% v/v (alcoholic degree); 3.27 - 3.71 (pH); 2.7 - 3.5 L CO2/L beverage (carbonation), at a sensory level the variables color, persistence of foam, transparency and liveliness were significantly different, the other attributes showed a p > 0.05%. All the treatments presented acceptable microbiological quality, in terms of the physicochemical variables, the alcoholic degree and carbonation were found within what is required by INEN 2262, on the contrary, the acidity was above the norm, and the pH was only acceptable in the T1 (5% IFDJ). According to sensory analysis, treatment T1 (5% IFDJ) showed better acceptance, with golden color characteristics, persistent foam, transparent appearance and balanced liveliness.