Physico-chemical and microbial analysis of Wheat Craft Beer added with Ginger (Zingiberofficinale roscoe)

Abstract

Beer is the first most sold alcoholic drink in the world, and wheat beer is one of the featured craft beers, which contributes to the study aimed to evaluate the use of ginger were developed named: control (no ginger added), T1 (0,75% (m/v) of ginger). The developed formulations were subjected to physico antioxidant activity determination and agreed with specified standards of legislation, which showed that there were no contamination of the product. The physico-chemical parameters were characteri analysis showed that significant differences were found for titratable acid among formulations. can be conclude that the ginger addition in the development of craft wheat beers held successfully, since the analytical st properties.Key-words: Wheat beer. High fermentation. Antioxidant activity.Beer is the third most drunk liquid in the world, and the first most sold alcoholic drink in the world (VENTURINI FILHO the world, specially because of the german participation Ginger is a root, widespread aroun and antimicrobial potencial (BELLIK, 2014) which can performThe use of ginger beer is very limited, and its use antioxidant compound on beers. This work aimed to investigate the addition of different concentrations of ginger on wheat beer, charac ginger antioxidant role on the final beer. ABSTRACTBeer is the first most sold alcoholic drink in the world, and wheat beer is one of the featured which contributes to the increasing market expansion of craft beers in Brazil. This to evaluate the use of ginger on craft wheat beer properties. Three formulations control (no ginger added), T1 (0,75% (m/v) of ginger) and T2 (1% of ginger). The developed formulations were subjected to physico ioxidant activity determination and microbiological evaluation. The microbiological analysis agreed with specified standards of legislation, which showed that there were no contamination chemical parameters were characteristic of a craft beer, statistical analysis showed that significant differences were found for titratable acid among formulations. can be conclude that the ginger addition in the development of craft wheat beers held lytical standards were attended and beverage Wheat beer. High fermentation. Antioxidant activity.