Formulação e análise de cerveja com adição da bebida kombucha

Abstract

Beer is a fermented beverage, with a great variety of organic and inorganic compounds, many of which are associated with benefits to human health. Thus, the objective of this work was to formulate and produce a beer with mixed fermentation, obtained by the association of commercial brewer's yeast and unpasteurized kombucha. For this, a beer was produced with the addition of 20% kombucha and a control beer with the addition of 20% sucrose solution. For characterization, the following analyses were performed and their respective values found, for kombucha beer and control beer, consecutively: pH; 4,05 and 4,10, Brix degree; 6,0 for both, attenuation; 83% for both, estimated alcohol content 5,5% ABV (4,3% ABW), total acidity; 46,10 and 34,35 mEq/L, total sugars; 23,72 and 20,89 mg Glucose/mL and total phenolic compounds; 241,05 and 165,12 g of GA/mL, the latter consequently led to increased antioxidant activity in kombucha beer compared to control, confirmed by DPPH and FRAP methods. With this, it was observed that the addition of kombucha for beer production through the technique used, resulted in the formulation of a beverage with additional functional property.