Desenvolvimento de cervejas sem álcool e de baixo teor alcoólico: Efeito do cold mash nas etapas de brassagem e fermentação e o uso de leveduras não-Saccharomyces

Abstract

Rethinking habits and seeking healthier life options has become a constant concern for the population. Among these habits, excessive alcohol consumption is one of the most worrying, as several studies indicate the existence of negative aspects associated with this behavior. In this context, non-alcoholic and low-alcohol beers emerge as an attractive option for those looking for a balanced lifestyle, without leaving aside the sensorial experience. This is possible through the use of innovative manufacturing processes, such as the cold mash technique, and the use of non-Saccharomyces yeast, which do not have ethanol as the main product of their metabolism. These innovations make it possible to produce non-alcoholic and low-alcohol beers with a similar sensory profile to traditional beers, meeting the growing demand for healthy options. Thus, the present study sought to optimize the development of this product, carrying out a study of the brewing stage, in order to evaluate how the cold mash technique can influence the characteristics of the brewer's wort, and also a fermentation study, where the modifications in the type of special yeast used (Torulaspora delbrueckii and Metschnikowia pulcherrima) and in the additional nutrition of these yeasts, through the application of factorial design. The samples were analyzed based on their physicochemical parameters, phenolic and protein content, antioxidant activity and mineral profile. For the brewing study, it was found that the technique used results in a wort with a lower concentration of carbohydrates, which makes it possible to obtain smaller amounts of alcohol, and that the extraction time of 24 hours proved to be adequate to preserve characteristics fundamentals of the Pilsen style. Regarding the fermentation study, it was observed that the association between cold mash and non-Saccharomyces yeast resulted in beers with an alcohol content of less than 0.5% (v/v), classified as non-alcoholic beer under Brazilian legislation. Furthermore, antioxidant activity was higher than that reported in the literature, and protein content was lower than that found for traditional beers. Thus, the drink developed in this study demonstrates the potential to contribute positively to improving habits and reducing alcohol consumption, as it presents sensory attributes similar to those of traditional beers derived from the cold mash technique and the use of the yeast species Torulaspora delbrueckii.