Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer

Abstract

Among many species of passion fruit, the bush passion fruit (Passiflora cincinnata Mast.) is a wild, edible fruit, of exotic flavor and has good acceptability for consumption. This study aimed to determine the physico-chemical characteristics of the bush passion fruit pulp, and to produce and characterize physico-chemically the ale beer made with bush passion fruit as a malt adjunct, using different percentages (10, 29, 39 and 49%) of this adjunct and temperatures (15 and 22°C) to evaluate its fermentative potential for production of beer and to verify the influence of the soluble solids content and the specific gravity decrease during the fermentation. The results indicated that the bush passion fruit is suitable to carry out the fermentative process and the bench test media containing 29% of malt adjunct obtained best results in fermentation at both 15 and 22°C, with alcohol yields of 7.61 and 8.29%(v/v), respectively.

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

“…This enhanced growth may be attributed to carbohydrates present in the fruiting body of P. eryngii [21,30] that may be available to yeast. A similar trend was reported in papers in which the addition of fruit juice causes increased yeast growth during fermentation [10,31,32]. The number of yeast cells was stable at the following sampling times (day 14 and day 16) in both PRE and POST samples and gradually decreased from 5.56 Log CFU/mL (day 12) to a value of 5.18 Log CFU/mL (day 16) in CTR sample.…”

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

“…The fermentative performance also requires special attention when higher percentages of fruits are supplemented to the sweet wort. Nunes et al, and Melo et al, related the addition of 30% of cocoa pulp and 29% of bush passion fruit pulp, respectively, as a complement to malted barley [31,32]. This procedure was accompanied by a temporal evaluation of the following common fermentative parameters: cell growth, substrate consumption (glucose, fructose, maltose, and maltotriose), and ethanol production.…”