Avaliação do processo cervejeiro com a substituição parcial e total do lúpulo por carqueja
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2020-02-28
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Universidade Estadual Paulista (Unesp)
Resumo
A cerveja é uma bebida fermentada basicamente feita de água, malte de cevada, lúpulo e adjuntos. O lúpulo é o componente que mais caracteriza a cerveja em seu sabor, aroma e por sua capacidade antioxidante. A dificuldade em se produzir o lúpulo no Brasil, devido às condições climáticas, faz com que o estudo por uma matéria-prima que o substitua seja considerado. Devido a sua característica amarga e seu poder antioxidante, a busca por plantas amargas já consumidas e produzidas no Brasil, são uma ótima opção para a substituição do lúpulo no processo cervejeiro. O objetivo central desse trabalho foi avaliar a atividade microbiológica, físico-química e sensorial das etapas de processamento da cerveja, com substituição total e parcial (0,1 e 0,01%) do lúpulo por carqueja (1g/L). As análises microbiológicas realizadas foram as de contagem de bactérias mesófilas, bactérias lácticas e leveduras, durante o processamento, dividido em: fervura, fermentação (1º e 7º dia), maturação (6º e 12º dia). Não houve contagem de bactérias mesófilas e de bactérias lácticas durante todas as etapas de processamento, já em relação as leveduras, pôde-se observar um grande crescimento nas fases iniciais de fermentação, decrescendo nas posteriores. As cervejas foram avaliadas físico-quimicamente (acidez, pH, ºBRIX, turbidez, cor, extrato real, compostos fenólicos, teor alcoólico, grau real de fermentação e amargor), demonstrando um teor alcoólico aceitável para cervejas tipo Lager, uma boa atividade antioxidante, não variando significativamente entre si. As amostras seguiram um padrão semelhante em relação à análise sensorial, demonstrando que, na maioria dos aspectos de interesse para estudo, não houve variação significativa entre a aceitação dos avaliadores. Assim, pode-se concluir que não há a necessidade de adição de lúpulo em cervejas onde o amargor é proveniente da carqueja.
Beer is a fermented beverage basically made from water, barley malt, hops, and adjuncts. Hops are the most characteristic component of beer in terms of taste, aroma and antioxidant capacity. The difficulty in producing hops in Brazil, due to climatic conditions, means that the study for a replacement raw material is considered. Due to its bitter characteristic and its antioxidant power, the search for bitter plants already consumed and produced in Brazil are a great option for replacing hops in the brewing process. The central objective of this work was to evaluate the microbiological and physical-chemical activity of the beer processing stages, with total and partial (0.1 and 0.01%) replacement of hops by carqueja (1g/L). The microbiological analyses performed were those of counting of mesophilic microorganisms, lactic bacteria and yeasts, during processing, divided into: Boiling, fermentation (1st and 7th day), maturation (6th and 12th day). There was no count of mesophilic microorganisms and lactic acid bacteria during all stages of processing, already in relation to yeasts, a great growth could be observed in the early stages of fermentation, decreasing in later stages. The beers were evaluated physically and chemically (acidity, pH, ºBRIX, turbidity, color, real extract, primitive extract, phenolic compounds, alcohol content, real degree of fermentation and bitterness), demonstrating an acceptable alcohol content for Lager-type beer, a good antioxidant activity, not varying significantly between them. The samples followed a similar pattern in relation to sensory analysis, demonstrating that, in monst aspects of interest for study, there was no significant variation between the acceptance of the evaluators. It can be concluded that there is no need to add hops in beers where the bitterness comes from carqueja.
Beer is a fermented beverage basically made from water, barley malt, hops, and adjuncts. Hops are the most characteristic component of beer in terms of taste, aroma and antioxidant capacity. The difficulty in producing hops in Brazil, due to climatic conditions, means that the study for a replacement raw material is considered. Due to its bitter characteristic and its antioxidant power, the search for bitter plants already consumed and produced in Brazil are a great option for replacing hops in the brewing process. The central objective of this work was to evaluate the microbiological and physical-chemical activity of the beer processing stages, with total and partial (0.1 and 0.01%) replacement of hops by carqueja (1g/L). The microbiological analyses performed were those of counting of mesophilic microorganisms, lactic bacteria and yeasts, during processing, divided into: Boiling, fermentation (1st and 7th day), maturation (6th and 12th day). There was no count of mesophilic microorganisms and lactic acid bacteria during all stages of processing, already in relation to yeasts, a great growth could be observed in the early stages of fermentation, decreasing in later stages. The beers were evaluated physically and chemically (acidity, pH, ºBRIX, turbidity, color, real extract, primitive extract, phenolic compounds, alcohol content, real degree of fermentation and bitterness), demonstrating an acceptable alcohol content for Lager-type beer, a good antioxidant activity, not varying significantly between them. The samples followed a similar pattern in relation to sensory analysis, demonstrating that, in monst aspects of interest for study, there was no significant variation between the acceptance of the evaluators. It can be concluded that there is no need to add hops in beers where the bitterness comes from carqueja.
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Lúpulo, Carqueja, Cerveja, Controle microbiológico, Hop, Carqueja, Beer, Microbiological control