Witbier craft beer with added acerola pulp (Malpighia emarginata): characterization and analysis

Abstract The aim of this work was to produce and evaluate the quality of craft beers of the Witbier type, with different levels of acerola pulp (Malpighia emarginata) added. The production process involved milling, mashing, boiling, and adding hops, coriander, and acerola pulp, followed by yeast inoculation, fermentation, carbonation, bottling, and maturation. The physical-chemical analyses carried out included soluble solids content, pH, total acidity, dry matter, mineral matter, foam stability, color, determination of phenolic and total flavonoid contents, antioxidant activity, and acceptability testing. The experimental design was completely randomized, with four treatments and four repetitions, namely T1, T2, T3, and T4, with 0%, 5%, 10%, and 20% (v/v) of pulp inclusion, respectively. The addition of acerola resulted in beers with higher acidity and lower pH, a higher percentage of mineral matter, and more stable foam. There were no significant differences in the dry matter and flavonoid content between the beers. The antioxidant activity and phenolic compound content increased linearly with the increase in acerola concentration.