Brewing lager style beer with added blueberry (Vaccinium corymbosum)
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Abstract
A lager-style beer was brewed with the addition of blueberries (Vaccinium corymbosum) during the maturation stage, in proportions of 7.5% and 10% w/w (treatments T2 and T3, respectively), considering a control without addition (T1: 0%). The experimental design corresponded to a Completely Randomized Design (CRD) with three replicates, and maturation was carried out on a laboratory scale (10 L). In the physicochemical analysis, treatment T3 (10%) stood out with pH values of 4.03 ± 0.01, apparent extract of 3.67 ± 0.06 °P, anthocyanin content of 21.53 ± 0.48 mg C3G/L, and yeast count of 3.20 ± 0.05 × 10⁶ yeast/mL (p < 0.05), without significantly altering the alcoholic strength (4.99 ± 0.02% v/v; p > 0.05). In the sensory evaluation, T3 obtained the highest overall acceptability (4.0 ± 0.04) and an intense purple color (4.3 ± 0.02), maintaining the classic flavor, bitterness, and body characteristics typical of the lager style (p > 0.05). The off-flavor profile was clean, demonstrating a reduction in oxidative defects attributed to the antioxidant effect of the blueberries. From a functional standpoint, treatment T3 exhibited high antioxidant capacity, in addition to cellular biostimulation associated with the supply of amino acids, B vitamins, and minerals, giving the beer a significant nutraceutical value.
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