Análisis comparativo del contenido proteínico de cervezas artesanales elaboradas en la ciudad de Guayaquil

Abstract

The Ecuadorian craft beer industry is booming, with an annual production of 6.4 million liters and a 36% increase since 2021. In 2023, 284 craft beer brands have been registered, the economic impact is significant, with USD 25.5 million in revenue in that year and generating 2000 direct jobs. The consumption of the beverage increases along with the trends for variety of styles, flavors and demand, at the same time include challenges in production cost, competition, access to distribution and mainly quality control analysis, so the purpose of this research is to provide scientific information about the physical, chemical and microbiological parameters of craft beers brewed in the city of Guayaquil. The quality control analyses were performed following standardized methodologies according to the American Society of Brewing Chemists (ASBC) and the Ecuadorian regulation INEN 2262. The microbiological results of the craft beers indicated the absence of pathogenic microorganisms. Biochemical tests were performed to identify the presence of metabolites in the samples, and the presence of carbohydrates and starch was determined in all batches. Between October 2023 and February 2024, three batches of craft beer were brewed in the laboratories of Life Sciences belonging to the Salesian Polytechnic University, Guayaquil, in order to compare the protein content using different types of malts, by validating the Kjeldahl method, with the result that the highest protein content was 39.91%. The content of heavy metals and macroelements was also evaluated using plasma mass spectrometry (ICP) equipment, concluding that in all the samples there is a high value of the macroelement potassium. The metals Cadmium and Nickel are not present in the samples.