Potencial biotecnológico de leveduras para elaboração de cervejas com baixo teor alcoólico com e sem jenipapo

Abstract

Beer is one of the most consumed alcoholic beverages in the world, and the craft beer market has expanded significantly, driven by the search for products with sensory appeal and added value. In this context, there is growing interest in the use of natural ingredients that offer different sensory characteristics. Genipap, a fruit native to the Amazon and the Brazilian Cerrado, stands out for containing genipin, a compound capable of forming natural blue pigments and conferring distinct sensory characteristics, making it a promising alternative in the production of craft beers. Growing consumer health concerns have stimulated the development of reduced-alcohol beers, considered lighter and more balanced. Thus, the use of genipap combined with selected yeasts represents an innovative strategy to produce low-alcohol beers with different sensory attributes. The objective of this study was to evaluate the biotechnological potential of different yeast strains in the production of reduced-alcohol beers, with and without the addition of genipap extract. Pre-tests were performed for yeast selection, followed by physicochemical analyses, including pH, soluble solids, apparent attenuation, cell count, quantification of organic acids, carbohydrates, volatile compounds, total phenolics, antioxidant activity, and sensory evaluation. In tests without genipap addition, the yeast Saccharomyces cerevisiae CCMA 2122 showed greater attenuation (51.3%) and organic acid production (1.92 g/L) compared to Pichia kluyveri CCMA 0615. P. kluyveri, in turn, produced beers with a lower alcohol content (2.20% v/v) and a more complex aromatic profile, resulting from the formation of different esters. Sensory analysis indicated greater acceptance of the beer fermented with S. cerevisiae, which obtained higher average scores for aroma (7.2), flavor (7.1), and overall impression (7.1). In formulations with added genipap extract, the CCMA 2122 strain resulted in beers with higher alcohol content (3.05% v/v), lower carbohydrate content (2.69 g/L), greater citric acid production (1.45 g/L), and a volatile profile associated primarily with the formation of alcohols and hydrocarbons. Sensorially, these samples were associated with the "happy" emoji ( ) after tasting. The P. kluyveri CCMA 0615 strain produced beers with lower alcohol content (2.39% v/v), higher carbohydrate concentration (5.73 g/L), a volatile profile rich in esters and acids, and higher total phenolic compounds content (545.09 mg AGE/L). Co-inoculation of the strains produced beers with intermediate ethanol and carbohydrate contents, as well as greater bioaccessibility of bioactive compounds (55.7% for total phenolics, 56.09% for FRAP, and 50.18% for ABTS). In the acceptance test the overall average score for all treatments was approximately 6.0, indicating that consumers slightly enjoyed the beverage. Overall, the S. cerevisiae CCMA 2122 strain exhibited the best fermentation performance, making it suitable for both conventional and low-alcohol beers. The P. kluyveri CCMA 0615 strain stood out for producing aromatic and distinctive beers, while co-inoculation showed potential for the development of balanced beers with enhanced functional and antioxidant characteristics.