Diseño de un proceso de elaboración de cerveza artesanal tipo Lambic sabor a capulí (Prunus serotina var. capuli (Cav.) McVaugh)

Abstract

Craft beer is an alcoholic beverage brewed in small quantities that is characterized by the innovation of flavors. The objective of this work is to design and optimize the process for the elaboration of capuli-flavored lambic craft beer. The methodology used was an AxB experimental design (2x3), the physical and chemical analysis of the capuli and water was carried out, and a flow chart was used to identify the stages to be carried out in the brewing process. As results, the capuli presented adequate parameters to add to the beer with 23.4 degrees Brix and 4.92 pH; the statistical analysis allowed determining that factors A and B do not interact on the density and percentage of alcohol; however, the most optimal treatment was a1b3 with a degree of alcohol of 6.04 and a density of 1012 kg per cubic meter. Similarly, in the sensory analysis, the tasters described the treatment as having good intensity in aroma and flavor, and the persistence of the foam was stable, despite the turbidity it presented. During processing, the parameters to be controlled in the different stages are temperatures and times, mainly during maceration (65-70 degrees Celsius for one hour) and fermentation (10 days, 18-20 degrees Celsius). In conclusion, the optimal parameters established on a small scale in the treatments made it possible to standardize the process of making capuli-flavored lambic beer and to reproduce it in a pilot plant, where times, temperatures and quantities of raw materials were controlled.