Evaluación de la adición de gulupa como ingrediente adjunto, para la producción de una cerveza artesanal tipo ale

In the present investigation, the addition of gulupa (Passiflora pinnatistipula) was evaluated as an added ingredient to a craft beer type Ale in the microbrewery "La Verónica". In order to establish a recipe for the beer, a physical and antimicrobial treatment was evaluated, which obtained satisfactory results, since it was effective against the microbial load, without negatively affecting the organoleptic properties of the fruit. On the other hand, it was determined that the optimal stage for adding gulupa to the brewing process is maturation; result that was supported by running a sensory panel. Additionally, the final product was evaluated by a brewmaster who is a certified BJCP judge, who classified the gulupa beer within the Blonde Ale style. In addition, physicochemical tests were carried out, where the volume / volume percentage, pH, color (EBC) and the IBU grades of the final product were determined. On the other hand, through the use of Petrifilm 3M® tests, microbiological tests were carried out on the final product, ensuring the quality and safety of the beer. Finally, by means of a cost analysis, the economic viability of the project was determined for its execution in the “La Verónica” microbrewery, located in the city of Bogotá.

• Fecha de publicación: 2020
• Institución: Universidad de América
• Repositorio: Lumieres
• Idioma: spa
• OAI Identifier: oai:repository.uamerica.edu.co:20.500.11839/8106
• Acceso en línea: https://hdl.handle.net/20.500.11839/8106
• Palabra clave: Cerveza artesanal; Fermentación; Gulupa (Passiflora pinnatistipula); Craft beer; fermentation; Gulupa (Passiflora pinnatistipula); Tesis y disertaciones académicas
• License: Atribución – No comercial