Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

ABSTRACT: There is a growing demand for authentic products that provide sensory characteristics combined with health benefits that current studies have focused on. This review addressed the technological aspects involved in producing craft beers and the use of various fruits in developing new products with higher added value. The information was collected by researching scientific databases such as Scopus, websites, and the CAPES catalog of Theses and Dissertations. Thus, this study sought to obtain more information to promote discussion about the possibilities of adding various fruits in developing beers with a strong cultural appeal, high nutritional and marketing value, and that can also be categorized as a functional food.

摘要：当前学界的研究愈发聚焦于兼具感官特性与健康益处的正宗产品，此类产品的市场需求正持续攀升。本综述围绕精酿啤酒（craft beers）生产涉及的技术环节，以及利用各类水果开发高附加值新产品的相关内容展开论述。本研究通过检索斯高帕斯（Scopus）等科学数据库、各类公开网站以及巴西高等教育人员发展协调局（CAPES）的学位论文目录收集相关研究资料。据此，本研究旨在获取更多相关信息，以推动关于添加各类水果开发啤酒的讨论：此类啤酒兼具深厚文化吸引力、较高营养价值与市场价值，同时可归类为功能性食品。