Fertilization of Physalis peruviana and its influence on beer quality with two yeast strains

Cape gooseberry (Physalis peruviana) is a fruit native to the Andean region that possesses organoleptic and nutritional properties, making it a potential candidate to produce craft beer. However, there is a knowledge gap in terms of fertilization practices and their effect on the quality of the fruit and its final product. In this sense, the present study aims to evaluate the effect of different nutrition strategies on the agronomic characteristics of cape gooseberry and to determine how the combination with two strains of Saccharomyces yeast influences the quality of the Blonde Ale type craft beer. For this purpose, weekly treatments of complete chemical fertilization and commercial organic products were applied and compared with a control treatment without fertilization. Agronomic variables of the fruit (weight, diameter, firmness, soluble solids, and acidity), physicochemical and sensory parameters of the beer (pH, alcohol content, color, and acceptability) were evaluated. The results showed that complete chemical fertilization produced higher-yielding, firmer, and sweeter fruit. The beers brewed showed physicochemical stability but differed significantly in sensory quality depending on the yeast used. The combination of complete fertilization with the S-04 strain resulted in higher acceptability, due to the balance between sweetness and fruity notes, while the K-97 strain resulted in a beer that was less appreciated, especially due to its turbidity and acidity. In conclusion, chemical fertilization optimizes the quality of the fruit and, when combined with a suitable strain, will substantially improve the properties of the craft beer.