Qualidade físico-química e microbiológica da cerveja caseira de Guarapuava/PR – Brasil
Data
2022
Autores
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Editor
Universidade Brasil
Resumo
“Cerveja Caseira” is a homebrewed beer and a craft drink sold in the city of
Guarapuava/Brazil, from the culture of Slavic immigrants, adapted to Brazilian
ingredients, much appreciated in the region and spread by popular knowledge. The
objective of this research was to carry out a physical-chemical and microbiological
analysis of the homebrewed beer produced and commercialized in Guarapuava/ state
of Paraná-BR. Fifty-six samples were analyzed, divided into 14 lots with four
replications, acquired in October and November 2020 in streets, residences,
commerce and producer fairs. For the physicochemical analyses, the parameters of
color, pH, original extract, apparent extract, alcohol, density, bitterness, SO2 and
calories were analyzed. For the microbiological evaluation, the total count of aerobic
mesophiles, total and thermotolerant coliforms, coagulase positive Staphylococcus,
Pseudomonas spp, Bacillus spp, molds and yeasts were analyzed. The physicalchemical results obtained indicated the lack of standardization in the production of
homemade beer, with large variations in color, original and apparent extract, alcohol
content and bitterness. As for microbiological analysis, all batches of homemade beers
showed pathogens, mainly mesophiles, yeasts and Staphylococcus aureus, without
the presence of total and thermotolerant coliforms, important indicators of
contamination. According to Brazilian beer legislation, only lot 4 could be marketed,
despite having a high alcohol content of 2.5%, which characterizes it as an alcoholic
beverage, not being possible for consumption by children and adolescents.
Homemade beer recipes are passed from generation to generation, adapted to the
climate and products available in Brazil, being an intangible cultural heritage of the
western region of Paraná that needs to be preserved.
Descrição
Palavras-chave
Bebida artesanal, Cerveja sem álcool, Fermentado alcoólico de lúpulo, Fermentado de açúcar com lúpulo, Contaminação micróbiológica