Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

This study aimed to produce and evaluate the physicochemical characteristics of craft beers with addition yellow passion fruit pulp acceptance level these products by sensory analysis. The 2% (w/v) was performed in two stages: A) wort, before primary alcoholic fermentation B) green beer, after maturation stage. pH, titratable acidity, total soluble solids, reducing sugars phenolic compounds were determined wort beers, meanwhile, antioxidant capacity, alcohol content beers. characterized pH 3.65-3.66, acidity 0.33%, compound values 67-68 mg/100 mL, activities between 2.45-3.04 mM TEAC ABTS 0.62-0.70 DPPH contents 4.50-4.70ºGL. formulations had good acceptance. However, beer B showed higher activity obtained scores flavor aroma attributes analysis compared A. results present suggested that quality can be improved fruit.