Optimization of yeast reuse in beer production through the use of Camellia sinensis leaves
DOI:
https://doi.org/10.5327/fst.567Palavras-chave:
green tea, hops], wort, acidification power, antioxidant activityResumo
Beer and green tea (Camellia sinensis) are among the most consumed beverages worldwide. In brewing processes, the reuse of yeast slurry is a common practice, which can occur over several generations as long as cell vitality is maintained. Given that green tea contains a high concentration of antioxidant compounds, this study evaluated the effect of partially replacing hops with C. sinensis leaves during the whirlpool stage to optimize yeast vitality over successive reuses. Summer ale beers were produced on a laboratory scale (0.7 L), with hop substitutions of 20 and 40% using C. sinensis leaves. Yeast vitality was assessed over five yeast generations through the acidification power test, and antioxidant activity was measured using the 2,2-Diphenyl-1-picrylhydrazyl assay. The results showed that 20% maintained yeast vitality and improved wort attenuation, pH, and beer color parameters without compromising sensory characteristics. Conversely, the 40% substitution led to undesirable changes, particularly in color, flavor, and acid balance, offering no technological advantages. It is concluded that a 20% partial replacement of hops with green tea leaves is a promising alternative for producing beer with enhanced fermentation stability.
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