Processamento de cerveja artesanal com pimenta rosa : características físico-químicas e estudo de mercado
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Data
2016-02-24
Autores
Gamba, Mila Marques
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Universidade Federal do Espírito Santo
Resumo
The beer consumption in Brazil is expanding, as well as the consumption of craft beers. These beers are designed to meet demanding and refined palates. However, research on innovation in the brewing industry, such as manufacturing drink with regional and different ingredients are scarce. The aim of this study was to produce a craft beer of American Pale Ale type using pink pepper in developing and evaluating the effects of adding this spice in the fermentation process and the final product, through physicochemical and microbiological analyses. Moreover, it had as objective to apply the technique called focus group to investigate the attitudes, opinions, concepts and thoughts of consumers about craft beer and its packaging and by using the modified choice-based conjoint analysis, to purpose the ideal packaging for the craft beer brewed. Another objective was to evaluate the sensory acceptance of the beverage and to investigate the influence of packaging developed in the sensory acceptance of consumers. Two treatments were elaborated: a formulation with addition of 0.1% of pink pepper and other control formulation without this ingredient. Fermentation and maturation were accompanied by analysing pH, soluble solids, optical density and alcohol content. The brewer must proceeded to the pH, soluble solids, overall dry matter content, total acidity, density and reducing sugar content. In the finished beer, in addition to the analyses performed in the must, it was also held up the analysis of bitterness, colour and alcohol content. Three focus group sessions were held to verify opinions, thoughts and consumer attitudes about craft beer packaging and assist in the manufacture of packaging for the produced beer. The modified choice-based conjoint analysis (MCBCA) was applied to assess the impact of the factors of the packaging on consumer choice. For the sensory evaluation, two sessions of acceptance and purchase intent were conducted with 81 evaluators: a blind test (session 1) to compare the acceptance between the control formulation and the formulation with the addition of pink pepper; and a test with the packaging (session 2) to evaluate the influence of the packaging on the acceptance of the beer with pink pepper added. From the results, it was found that the addition of pink pepper did not influence the behaviour of yeast growth curve, pH profile and soluble solids and had no effect on the physicochemical characteristics of the final product, except in alcohol content, which was higher in the beer with pink pepper. The Gram staining was performed on beers, and no contamination was met. Based on the results of the focus group, three factors and two levels for the manufacture of packaging were selected: label color ("yellow with written in brown" / "brown with writing in pink"), label ("dished" / "rectangular") and label illustration ("pink pepper" / "barley and hops"). By the results of ANCFEM, it was concluded that the ideal packaging would be the packaging with the label containing the features: color "brown with writing in pink" format "dished" and illustration of "barley and hops." The results of sensory evaluation showed that there was no significant difference for the color, gasification, aroma and taste and purchase intent (p > 0.05) between the two formulations. The t test for paired samples identified significant differences (p <0.05) between the marks obtained for the acceptance of all the attributes and purchase intent of formulation with pink pepper compared to session 1 (blind test) and session 2 (test package). It was found that the pink pepper with beer had greater acceptance when the product packaging was presented to the evaluators. We conclude, based on all the results, the pink pepper added is a viable alternative for the development of craft beer type American Pale Ale.
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Palavras-chave
Alcoholic beverage , Focus group , Modified choice-based conjoint analysis , Grupo de foco , Packaging , Análise conjunta de fatores baseada em escolhas modificada , Sensory acceptance , Aceitação sensorial