EFFECT OF PINK PEPPER (Schinus terebinthifolius Raddi) ON FERMENTATIVE MODULATION AND SENSORY ACCEPTANCE OF WITBIER STYLE BEER

Beer is one of the most consumed beverages globally, with the craft segment driven by the constant search for sensory differentiation and innovation. In this scenario, the use of native inputs is a promising strategy to add value, promote sustainability, and strengthen local production chains. Among them, pink pepper (Schinus terebinthifolius Raddi), popularly known as red mastic, stands out for its unique sensory characteristics and for presenting antimicrobial and antioxidant properties, which significantly expands its application possibilities in the brewing industry. In this context, this study aimed to evaluate the effect of the addition of pink pepper in different concentrations on the physicochemical and sensory characteristics of witbier beers. Three formulations were produced: standard (P1) and with the addition of 1 g/L (P2) and 1.5 g/L (P3) of the spice, incorporated in the last 10 minutes of boiling. Fermentation lasted 11 days (20 ± 2 ºC), followed by maturation (2 ºC/7 days) and priming (6 g/L) before packaging. The beers were submitted to the analysis of total soluble solids (TSS), pH, reducing sugars, alcohol content, total acidity. For sensory analysis, a nine-point hedonic scale was used to assess acceptance and purchase intention. The addition of the spice accelerated the consumption of reducing sugars, reducing them from 79.27, 96.16 and 88.44 g/L to 16.71, 11.6 and 1.39 g/L in P1, P2 and P3, respectively, a behavior also observed in TSS that started from 12.5 °Brix and reached 7.2, 6.8 and 6.2 °Brix. The alcohol content was 5.7 % in P0 and 5.5 % in (P2) and (P3)