Diseño de un proceso industrial para la elaboración de cerveza artesanal a base de cebada (Hordeum Vulgare) y piña (Ananas Comosus)

Abstract

The aim of this work was to obtain a craft beer from barley and pineapple. Three recipes were formulated, varying the use of pineapple in pulp, peel and pulp with peel. One of the three recipes developed, one hundred untrained people, aged between 18 and 40 years, were surveyed. Through taste tests, these people selected the beer with recipe number 3, based on pineapple pulp and peel, as the best recipe in terms of flavor and color, odor, aroma and alcohol content. From the selected recipe, a physical, chemical and microbiological analysis was carried out according to INEN 2262. The alcohol content was 7% v/v, acidity 0.15 m/m, carbonation 3.10, pH 4.20, copper content < 0.03 mg/dm3, iron content 0.16 mg/dm3, zinc content < 0.02 mg/dm3, arsenic content < 0.003 mg/dm3 and lead content < 0.10 g/dm3. In addition, microbiological analyses showed values of 10 ucf/cm3, which were within the established parameters. The production cost analysis was also carried out to determine the production value of each 330 ml bottle, which was $1.33 cents to be sold at $2.50. It was decided to add pineapple pulp in the fermentation stage of the beer in order to accomplish a second fermentation, so as to favor the presence of sugars available to be fermented. Likewise, the addition of pineapple pulp during fermentation gives the beer color, aroma and flavor typical of pineapple fruit.