Banca de DEFESA: LEON SACHA VIEIRA OLIVER

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LEON SACHA VIEIRA OLIVER
DATE: 29/11/2023
TIME: 09:00
LOCAL: on-line
TITLE:

Physicochemical composition, metabolomic profiles and acceptability of Catharina Sour beer made with Caatinga passion fruit and using different fermentation methods

KEY WORDS:

Craft Beers, Caatinga Biome, Kettle Sour, Lachancea spp., consumer test

PAGES: 80
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia das Bebidas
SUMMARY:

Catharina Sour is a Brazilian beer style that has been internationally recognized, requiring the presence of lactic acid and the addition of fruits. The objective of this study was to evaluate the influence of two yeast genera on the metabolic profile and acceptability of Catharina Sour beer brewed with Caatinga passion fruit (Passiflora cincinnata Mast). For the traditional method (kettle sour), lactic fermentation was followed by alcoholic fermentation with the addition of Lactobacillus buchneri bacteria and American Ale yeast Saccharomyces cerevisiae. The traditional method was more effective for producing Catharina Sour beer due to its superior efficiency in the fermentation process, higher production of ethanol (32.75 g L-1), glycerol (4.65 g L-1), lactic acid (4.71 g L-1), as well as sugars and phenolic compounds. However, the study highlights the potential of the Lachancea thermotolerans yeast, which enables the production of well-accepted beers at a lower production cost. Overall, the addition of Caatinga passion fruit pulp enriched Catharina Sour beer in terms of phenolic compounds, providing the beverage with levels of myricetin, hesperidin, trans-caffeic acid, trans-resveratrol, and procyanidin B1, while increasing the concentrations of (+)-catechin and procyanidin A2. Thus, the addition of fruits to beer, such as Caatinga passion fruit, not only promotes innovation, typicity, and product improvement but also enhances its nutraceutical aspects, making moderate consumption beneficial for consumers' health.

COMMITTEE MEMBERS:
Presidente - ***.961.678-** - ALINE CAMARÃO TELLES BIASOTO - EMBRAPA
Interna - 1207070 - DEBORAH MUROWANIECKI OTERO
Externo à Instituição - ARÃO CARDOSO VIANA - IFPetrol