Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais

The growth in the number of microbreweries as well as beer related new products are the indicative of popularity and potential that this market has to absorb new revenues. The addition of fruit in beer is a centuries-old technique, with the purpose of adding new sensory characteristics to the product. The fruits used in this technique can add compounds capable of increasing beer’s stability and add interesting nutrients for the consumer. Jabuticaba is a fruit native to Brazil known for its pleasant sweet taste and high concentration of phenolic compounds in its peel and seeds. The aim of the f... Mehr ...