Produção de cerveja utilizando cevada como adjunto de malte
Data
2006-12-04
Autores
Curi, Roberto Abdallah [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O objetivo do presente trabalho foi produzir cervejas utilizando cevada como adjunto de malte e compará-las, quanto ao valor calórico, característica físico-química e sensorial, com cervejas puro malte (primeira fase), e com cervejas produzidas com 60% de malte/cevada e 40% de maltose de milho, usado como adjunto (segunda fase). Além disso, verificou-se a possibilidade de quantificar cada um dos adjuntos empregados na fabricação das bebidas, utilizando a metodologia de isótopos estáveis dos elementos químicos carbono (13C) e nitrogênio (15N). A pesquisa foi dividida em duas fases: a) produção de cerveja utilizando malte e cevada em diferentes proporções; b) produção de cerveja utilizando malte, cevada e maltose de milho, sendo que as bebidas foram elaboradas com diferentes quantidades de malte e cevada, porém foi fixada a proporção de maltose de milho. O mosto foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10oC e foi acompanhada com medições diárias até o valor de 1°Brix acima da atenuação limite. Quando atingiu esse valor, a cerveja foi engarrafada manualmente e levada ao freezer à temperatura de 0°C por 15 dias, para que ocorresse a maturação. A carbonatação ocorreu na própria garrafa, através da fermentação do açúcar residual presente na cerveja, por ação de leveduras remanescentes. No 16º dia, iniciaram-se as análises. Verificou-se que, com a utilização crescente de cevada como adjunto de malte, houve queda na intensidade da cor nos mostos e nas cervejas das fases 1 e 2. O tempo de retenção (estabilidade) da espuma aumentou nas cervejas formuladas com malte e cevada (fase1) e manteve-se igual para os tratamentos que 2 utilizaram malte, cevada e maltose de milho (fase2). A aceitabilidade das cervejas foi menor nas duas fases. A quantidade de calorias encontrada nas bebidas não foi influenciada...
The aim of the present work was to produce beer by using barley as malt adjunct and to compare them, according to its caloric value, physical-chemical and sensorial characteristics, with pure malt beers (first phase), and with beers produced with 60% of malt/barley and 40% of corn maltose, used as an adjunct (second phase). Moreover, the possibility of measuring each one of the adjunct employed in the beverage production was checked, by using the stable isotopic methodology of carbon (13C) and nitrogen (15N) chemical elements. The research was divided into two phases: a) beer production by using malt and barley in different proportions; b) beer production by using malt, barley and corn maltose, having in mind that the beverages were elaborated with different amounts of malt and barley, however the proportion of corn maltose was established. The wort was inoculated with the lager yeast of bottom fermentation. The fermentation passed at 10oC and was followed up with daily measurements to the value of 1oBrix over the limit attenuation. When it reached this value, the beer was bottled by hand and placed in the freezer at the temperature of 0oC for 15 days, for to take place the maturation. The production of CO2 occurred in the bottle, through the residual sugar fermentation present in the beer, by the action of the remaining yeast. In the 16TH day, the analyses were started. Was it verified that, with the increasing utilization of barley as a malt adjunct, there was a decrease of color intensity of worts and in the beers of phases 1 and 2. The time of retention (stability) of the foam increased in the beers which were 4 prescribed with malt and barley (phase 1) and remained equal to the treatments that used malt, barley and corn maltose (phase 2). The acceptability of beers was smaller in the two phases. The quantity of calories found in the beverages was not... (Complete abstract click electronic access below)
The aim of the present work was to produce beer by using barley as malt adjunct and to compare them, according to its caloric value, physical-chemical and sensorial characteristics, with pure malt beers (first phase), and with beers produced with 60% of malt/barley and 40% of corn maltose, used as an adjunct (second phase). Moreover, the possibility of measuring each one of the adjunct employed in the beverage production was checked, by using the stable isotopic methodology of carbon (13C) and nitrogen (15N) chemical elements. The research was divided into two phases: a) beer production by using malt and barley in different proportions; b) beer production by using malt, barley and corn maltose, having in mind that the beverages were elaborated with different amounts of malt and barley, however the proportion of corn maltose was established. The wort was inoculated with the lager yeast of bottom fermentation. The fermentation passed at 10oC and was followed up with daily measurements to the value of 1oBrix over the limit attenuation. When it reached this value, the beer was bottled by hand and placed in the freezer at the temperature of 0oC for 15 days, for to take place the maturation. The production of CO2 occurred in the bottle, through the residual sugar fermentation present in the beer, by the action of the remaining yeast. In the 16TH day, the analyses were started. Was it verified that, with the increasing utilization of barley as a malt adjunct, there was a decrease of color intensity of worts and in the beers of phases 1 and 2. The time of retention (stability) of the foam increased in the beers which were 4 prescribed with malt and barley (phase 1) and remained equal to the treatments that used malt, barley and corn maltose (phase 2). The acceptability of beers was smaller in the two phases. The quantity of calories found in the beverages was not... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Cerveja, Malte, Bebidas fermentadas - Teor calórico, Cevada, Xarope de milho, Beer, Malt
Como citar
CURI, Roberto Abdallah. Produção de cerveja utilizando cevada como adjunto de malte. 2006. xi, 123 f. Tese (doutorado) - Universidade Estadual Paulista. Faculdade de Ciências Agronômicas de Botucatu., 2006.