Revisão integrativa da literatura sobre a produção e qualidade de cervejas artesanais: Uma análise bibliométrica

Abstract

Beer is one of the most consumed alcoholic beverages in the world and has been consumed by humans since ancient times. The main ingredients for its production include malt, water, hops and yeast. Each of these raw materials act in a specific way, providing a specific flavor as a final result. Currently, there are two main beer-producing methods in the world, which can be industrial or craft (artisanal), the latter being produced in more detail and in small quantities, naturally, without the addition of preservatives or chemical products, with longer manufacturing time. Drinking a quality and safe beverage is one of the basic requirements to ensure the health of consumers. One of the ways to ensure that the beer complies with the standards established by legislation is through physical-chemical analyses, in which it is possible to observe whether the drink has adequate characteristics for consumption. Therefore, this study aimed to bibliometrically analyze the scientific production obtained through an integrative literature review on the production and quality of craft beers. The research was carried using the Google Scholar databases, Periodico Capes database and the Theses and Dissertations Catalog portal. Twenty works on the subject were selected and were classified according to the year of publication. The year 2017 had the highest number of publications, 20% of the total. The research area that stood out the most was food, accounting for 55%, and the most found sub theme in the works was on the production, sensory and physical-chemical analysis of craft beer. Regarding the authors with more publications, ALVES (2017) stood out, with three works on craft beer, being the main author of 2 (two). The ranking was also carried out in terms of the database with the most publications, and Google Scholar stood out, with 75%. The journal with the highest number of publications was the Revista Brasileira de Desenvolvimento (BJD) (Brazilian Journal of Development). The main physicochemical analyzes performed on craft beers were also identified, in which the pH and alcohol content parameter stood out in 19 (nineteen) of the 20 (twenty) works analyzed, as well as the acidity parameter found in 17 (seventeen) studies. Most studies followed the methods described by Instituto Adolfo Lutz. Based on the results of this research, it can be concluded that it may contribute to the development of future works related to the analysis of craft beer in a practical and theoretical way, avoiding possible errors and allowing methodologies updates. It should be noted that the research results are subject to limitations related to data production. Thus, the use of other databases, including those in the English language, are recommended for future studies.