A newer source of microorganism to produce Catharina Sour beers
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UnB |
Texto Completo: | http://repositorio2.unb.br/jspui/handle/10482/46774 https://doi.org/10.1590/fst.102022 https://orcid.org/0000-0003-1043-5748 |
Resumo: | Brazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers. |
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Ghesti, Grace FerreiraCarvalho, IgorCarmo, Talita SouzaSuarez, Paulo Anselmo ZianiUniversidade de BrasíliaUniversidade de BrasíliaUniversidade de BrasíliaUniversidade de Brasília2023-10-31T15:52:32Z2023-10-31T15:52:32Z2023-01-16GHESTI, Grace, CARVALHO, Igor, CARMO, Talita; SUAREZ,Paulo Anselmo Ziani. A newer source of microorganism to produce Catharina Sour beers. Food Science and Technology, 43, e102022, 2023. DOI: https://doi.org/10.1590/fst.102022. Disponível em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: 31 out. 2023.http://repositorio2.unb.br/jspui/handle/10482/46774https://doi.org/10.1590/fst.102022https://orcid.org/0000-0003-1043-5748Brazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers.Instituto de Química (IQ)engSociedade Brasileira de Ciência e Tecnologia de Alimentos(CC BY)info:eu-repo/semantics/openAccessA newer source of microorganism to produce Catharina Sour beersinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCervejaFermentaçãoPólen de abelhaBactérias ácido lácticas frutofílicasLevedurasreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_NewerSourceMicroorganism.pdfARTIGO_NewerSourceMicroorganism.pdfapplication/pdf293397http://repositorio2.unb.br/jspui/bitstream/10482/46774/1/ARTIGO_NewerSourceMicroorganism.pdf2ec8ac60aee0f4a04ce78662b965a65dMD51open accessLICENSElicense.txtlicense.txttext/plain102http://repositorio2.unb.br/jspui/bitstream/10482/46774/2/license.txtaed4704d04bb260d4decd80db311aaa5MD52open access10482/467742023-10-31 12:52:32.383open accessoai:repositorio2.unb.br:10482/46774U3VibWlzc8OjbyBlZmV0aXZhZGEgZGUgYWNvcmRvIGNvbSBsaWNlbsOnYSBjb25jZWRpZGEgcGVsbyBhdXRvciBlL291IGRldGVudG9yIGRvcyBkaXJlaXRvcyBhdXRvcmFpcy4KBiblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-10-31T15:52:32Repositório Institucional da UnB - Universidade de Brasília (UnB)false |
dc.title.pt_BR.fl_str_mv |
A newer source of microorganism to produce Catharina Sour beers |
title |
A newer source of microorganism to produce Catharina Sour beers |
spellingShingle |
A newer source of microorganism to produce Catharina Sour beers Ghesti, Grace Ferreira Cerveja Fermentação Pólen de abelha Bactérias ácido lácticas frutofílicas Leveduras |
title_short |
A newer source of microorganism to produce Catharina Sour beers |
title_full |
A newer source of microorganism to produce Catharina Sour beers |
title_fullStr |
A newer source of microorganism to produce Catharina Sour beers |
title_full_unstemmed |
A newer source of microorganism to produce Catharina Sour beers |
title_sort |
A newer source of microorganism to produce Catharina Sour beers |
author |
Ghesti, Grace Ferreira |
author_facet |
Ghesti, Grace Ferreira Carvalho, Igor Carmo, Talita Souza Suarez, Paulo Anselmo Ziani |
author_role |
author |
author2 |
Carvalho, Igor Carmo, Talita Souza Suarez, Paulo Anselmo Ziani |
author2_role |
author author author |
dc.contributor.affiliation.pt_BR.fl_str_mv |
Universidade de Brasília Universidade de Brasília Universidade de Brasília Universidade de Brasília |
dc.contributor.author.fl_str_mv |
Ghesti, Grace Ferreira Carvalho, Igor Carmo, Talita Souza Suarez, Paulo Anselmo Ziani |
dc.subject.keyword.pt_BR.fl_str_mv |
Cerveja Fermentação Pólen de abelha Bactérias ácido lácticas frutofílicas Leveduras |
topic |
Cerveja Fermentação Pólen de abelha Bactérias ácido lácticas frutofílicas Leveduras |
description |
Brazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-10-31T15:52:32Z |
dc.date.available.fl_str_mv |
2023-10-31T15:52:32Z |
dc.date.issued.fl_str_mv |
2023-01-16 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
GHESTI, Grace, CARVALHO, Igor, CARMO, Talita; SUAREZ,Paulo Anselmo Ziani. A newer source of microorganism to produce Catharina Sour beers. Food Science and Technology, 43, e102022, 2023. DOI: https://doi.org/10.1590/fst.102022. Disponível em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: 31 out. 2023. |
dc.identifier.uri.fl_str_mv |
http://repositorio2.unb.br/jspui/handle/10482/46774 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1590/fst.102022 |
dc.identifier.orcid.pt_BR.fl_str_mv |
https://orcid.org/0000-0003-1043-5748 |
identifier_str_mv |
GHESTI, Grace, CARVALHO, Igor, CARMO, Talita; SUAREZ,Paulo Anselmo Ziani. A newer source of microorganism to produce Catharina Sour beers. Food Science and Technology, 43, e102022, 2023. DOI: https://doi.org/10.1590/fst.102022. Disponível em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: 31 out. 2023. |
url |
http://repositorio2.unb.br/jspui/handle/10482/46774 https://doi.org/10.1590/fst.102022 https://orcid.org/0000-0003-1043-5748 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
(CC BY) info:eu-repo/semantics/openAccess |
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(CC BY) |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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Repositório Institucional da UnB |
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