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VOL. 10, ISSUE 2 (2025)
Process Standardization of Hefeweizen Beer Incorporated with Mango Pulp
Authors
Yash Deshpande
Abstract
This research focuses on the development and process optimization of
Mangoweizen Beer, a fruit-infused wheat beer created by blending traditional
German Hefeweizen with natural mango pulp. Hefeweizen, a centuries-old German
wheat beer style, is known for its fruity esters and cloudy appearance, making
it an ideal base for fruit infusions. Mango, rich in sugars and volatile aromatic
compounds, adds a tropical twist to the classic profile. A series of trials
were conducted with varying mango pulp concentrations (20 mL, 30 mL, and 50 mL
per 100 mL beer) to evaluate sensory appeal, chemical consistency, and
microbial stability. The final formulation (1:1 beer-to-pulp ratio) was
selected based on optimal taste, color, and mouthfeel. Chemical analysis showed
90–92% moisture, 0.2–0.4% protein, negligible fat, and an ABV of 4.5–5.2%. A carbonation
level of 3.83 volumes CO₂ and pH between 4.0–4.5 ensured freshness and
microbial safety. This paper presents detailed materials and methods, including
market analysis, raw material procurement, proximate and microbial testing, and
sensory evaluation. The findings demonstrate that Mangoweizen Beer is a
promising innovation aligning with consumer trends for fruit-forward, craft
alcoholic beverages.
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Pages:77-80
How to cite this article:
Yash Deshpande "Process Standardization of Hefeweizen Beer Incorporated with Mango Pulp". International Journal of Advanced Scientific Research, Vol 10, Issue 2, 2025, Pages 77-80
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