Brewing with jabuticaba berries: modulating phenolic and aroma profile of beer

Abstract Jabuticaba berries are naturally rich in polyphenols and represent a promising adjunct for enhancing the functional and sensory properties of fruit beers. This study investigated the impact of adding whole jabuticaba berries (WJB) during boiling or fermentation on the phenolic composition and volatile profile of beer. A control wort and four formulations were produced using two WJB concentrations (150 and 300 g/L) added either during boiling or fermentation. Fermentation using Saccharomyces cerevisiae proceeded for 10 days at 20 °C. Beers were analysed for physicochemical parameters, antioxidant activity, phenolic composition (HPLC), and volatile compounds (HS–SPME–GC–MS). WJB additions significantly modified beer chemistry without compromising yeast viability. Boiling-stage additions enhanced antioxidant activity, total phenolic content, and terpene formation, while decreasing pH and soluble solids. Fermentation-stage additions increased ethanol concentration and phenethyl alcohol levels. Organic acids and aroma compounds varied according to dose and timing. WJB demonstrated strong potential as a functional ingredient to modulate beer quality.