Mandacaru fruit pulp (Cereus jamacaru DC) as an adjunct and its influence on Beer properties

Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 degrees C using yeast Lachancea spp, maturated at 3 degrees C for 15 days, and bottled at 20 degrees C for 15 days. All compounds were evaluated by HPLC, and GC-MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supple-mented with MFP increased aroma formation.

Automated summary

This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. The results showed that the addition of MFP can change the characteristics of volatile and phenolic compounds in beer, and enhance the antioxidant activity of beer. Different levels of MFP supplementation can increase ethanol and glycerol content, and enhance aroma formation in beer.