Abstract
Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product presented alcoholic content of 3.40 °GL, primitive extract of 7.81 °P, real degree of fermentation of 68.71%, energy value of 115 KJ mL-1, bitterness of 21.5 B.U, pH of 4.46 and color of 7.13 E.B.C. Regarding the minerals, it presented (mg L-1) 58.4 of magnesium; 21.2 of sodium; 412.5 of potassium; 0.06 of iron; 0.23 of copper and 0.04 of zinc. In the sensorial evaluation, the index of global acceptability was of 92%, being others appraised attributes (color, flavor, aroma, appearance and bitterness) with index above 70%. As for the purchase intention, most of the fitting room indicated that they would buy (91%). A chemometric approach indicated that our beer added of ginger showed different characteristics from the others samples classified as pure malt, due to the alcohol, apparent and real degrees of fermentation, energy, potassium and magnesium contents.
Highlights
Beer is a beverage obtained through alcoholic fermentation of the malted cereal’s wort (Dallacort, 2013), used as human food since 8000 b
Consumers of craft beers are becoming more demanding when choosing products, preferring those with innovative flavor and aroma, regarded as the most important attributes in beer (Rendall et al, 2015). To meet these consumers’ demands, craft beer manufacturers have been betting on the use of distinct ingredients such as rice, honey, fruits, cassava, pumpkin, herbs, and ginger, among other agents, in order to cause positive sensory changes on the final product (Pinto et a., 2015; Rio, 2013; Brunelli & Venturini, 2013; Brunelli et al, 2014; Matsubara et al, 2016)
Rio (2013), when characterizing an Ale type beer formulated with ginger (Zingiber officinalis) and Brazilian mint (Mentha arvensis), classified it as alcoholic (5.5% v/v) and extra in regards to primitive extract (15.73%)
Summary
Beer is a beverage obtained through alcoholic fermentation of the malted cereal’s wort (Dallacort, 2013), used as human food since 8000 b. Consumers of craft beers are becoming more demanding when choosing products, preferring those with innovative flavor and aroma, regarded as the most important attributes in beer (Rendall et al, 2015). To meet these consumers’ demands, craft beer manufacturers have been betting on the use of distinct ingredients such as rice, honey, fruits, cassava, pumpkin, herbs, and ginger, among other agents, in order to cause positive sensory changes on the final product (Pinto et a., 2015; Rio, 2013; Brunelli & Venturini, 2013; Brunelli et al, 2014; Matsubara et al, 2016)
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