Autor(es):
Carvalho, Giovani B. M. 
; Silva, Daniel Pereira da ; Vicente, A. A. ; Felipe, Maria das Graças A. ; Teixeira, J. A. ; Silva, João B. Almeida e
Data: 2008
Identificador Persistente: http://hdl.handle.net/1822/9195
Origem: RepositóriUM - Universidade do Minho
Assunto(s): Beer; Adjunct; Banana; Brewing; Fermentation
Descrição
Beer is a traditionally fermented beverage made from malted grains of barley, hops, yeast,
and water, while banana is an important food crop cultivated widely in tropical and
subtropical areas and is one of the major fruits in Brazil. Besides, the banana is also very
favorable to food industry (e.g. fermented beverages) due to its rich content on soluble
solids, presence of minerals, and providing low acidity. In this context, the objective of this
work was to evaluate a new strategy for using banana as adjunct to increase the fermentable
sugars and to supply a specific aroma in pilot-plant brewing experiments. For this, static
fermentations were conducted in a 180 L cylindrical-conical reactor using 140 L as working
volume. Addition of banana was evaluated when changing the concentration of the wort from
10 to 12 ºP and from 10 to 13.5 ºP (ºP is the weight of the extract or the sugar equivalent in
100 g solution, at 20 ºC) and fermented under a constant temperature of 10 and 12.5 ºC,
respectively. The results showed that the increment in the initial sugar concentration (12 to
13.5 ºP, due to the use of banana juice as adjunct), and in the temperature (10 to 12.5 ºC),
increased approximately 17% the ethanol productivity. Thus, it was concluded that by using
of simple preparation techniques of banana juice, banana can be used as adjunct in brewing
processes, helping in the development of new products as well as in the elaboration of more
concentrated worts when compared the traditional brewing worts.
