| dc.description.abstract | Craft beer has gained prominence in the beverage industry, recognized for its
distinctive flavors and artisanal production techniques. This study aims to
evaluate the impact of different pineapple cultivars and their incorporation at
various processing stages on the quality of craft beer. Specifically, the research
investigates the effects on fermentation dynamics, sensory attributes, and
overall beer quality. Experimental results indicate that incorporating Cayenne
pineapple in juice form during the maturation stage yields a craft beer with
favorable acceptance, as evidenced by a 9-point scale hedonic score. The
resulting beer contains 5.72% alcohol by volume, 154.12 mg gallic acid
equivalent per liter, and 5.26 mg ascorbic acid equivalent per liter. These
findings suggest that the use of pineapple, particularly the Cayenne cultivar,
can enhance both the sensory and chemical profiles of craft beer. | en_US |
