Production and Kinetic Analysis of Craft Beer Added Red Guava

This study investigates the production of a craft beer infused with red guava, analyzing its physicochemical and kinetic fermentation properties. The research highlights the addition of red guava pulp, which enriches the beer with bioactive compounds and unique sensory qualities such as aroma and color. Using Saccharomyces cerevisiae (US-05) yeast, parameters including pH, soluble solids, and ethanol content were monitored. Results showed a stable fermentation process, achieving an alcohol content of 5.29% ABV and a pH suitable for beer. The findings suggest that guava adds both nutritional and sensory benefits to craft beer production.


source: canva