Estudo comparativo entre cervejas Witbier: processo produtivo, aspectos físico-químicos e bioquímicos

Abstract

Studies show that beer, if consumed in moderation, can be a source of a variety of antioxidant compounds, which in addition to increasing the taste and aroma of the drink are also responsible for beneficial effects on health. In this work, beers of the Witbier style were compared: an industrial one and two others coming from a artisanal microbrewery of the city of Natal in the state of Rio Grande do Norte. The objective of this study was to analyze the production process, the physico-chemical characteristics and evaluate the antioxidant properties of craft and industrial beers, considering the difference in hops quantity, type of yeast, production time and type of process employed. The physico-chemical analyzes were: pH, Total Soluble Solids (TSS) and Titratable Total Acidity (ATT); the other physical-chemical aspects such as alcoholic percentage, bitterness (IBU scale) and color (EBC scale) were obtained from the beer label; the biochemical analyzes were: Total Phenolic compounds (CFT), Antioxidant activity by the free radical sequestration method DPPH, Flavonoids and Anthocyanins; and the Simulation of the beverage production process using ProSimPlus® was also carried out in order to compare the final product of both craft beers considering the differences between the raw materials used in each. In general, the craft beers presented better results in comparison to the industrial beer in relation to the antioxidant properties.