Evaluation of the filtration process for craft beer with Macaúba cake adjunct
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Engenharia Química e Química |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/13734 |
Resumo: | Beer is one of the oldest fermented beverages produced by man. The practice started even without knowledge of the fermentation process itself. Currently, research in this area is spreading rapidly and the production of craft beers, whose main composition is malt, water, hops and yeast, has been gaining ground in the alcoholic beverage market. In this context, many producers aim to innovate by creating their own beers, adding ingredients that will change their characteristics, making them more pleasant and thus conquering audiences for their productions. The addition of other raw materials, or the replacement of malt with adjuncts, can alter aromas, flavors and change the style of beer. In order to evaluate a new product, the residual cake generated by the extraction of oil from the pulp of the Macaúba fruit was used to produce craft beer. By extracting the oil from the pulp, a residual cake with a large amount of fines was generated. Thus, the influence of these fines in the beer production process was evaluated. 25% of residual cake was used to replace malt. At the end of the maturation process, four liters of beer were subjected to filtration through a polypropylene membrane filter and three liters were not filtered. Organoleptic analyzes of total sugars, soluble proteins, total solids, total acidity, density, pH, color, ash and alcohol content in filtered and unfiltered beers were carried out. The analyzes showed differences regarding the presence of bubbles in the beer foams, indicating the presence of residual oil from the extraction process. The sugar contents were 48.8 g/L for unfiltered beer and 45.8 g/L for filtered beer, which indicates that most of the fines were retained in the membrane. For color analysis, filtration influenced causing great differentiation in the color of the beers. |
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Evaluation of the filtration process for craft beer with Macaúba cake adjunctAvaliação do processo de filtração para a cerveja artesanal com adjunto de torta de MacaúbaProcessing. Pulp Cake. BeerProcessamento. Torta da polpa. Cerveja.Beer is one of the oldest fermented beverages produced by man. The practice started even without knowledge of the fermentation process itself. Currently, research in this area is spreading rapidly and the production of craft beers, whose main composition is malt, water, hops and yeast, has been gaining ground in the alcoholic beverage market. In this context, many producers aim to innovate by creating their own beers, adding ingredients that will change their characteristics, making them more pleasant and thus conquering audiences for their productions. The addition of other raw materials, or the replacement of malt with adjuncts, can alter aromas, flavors and change the style of beer. In order to evaluate a new product, the residual cake generated by the extraction of oil from the pulp of the Macaúba fruit was used to produce craft beer. By extracting the oil from the pulp, a residual cake with a large amount of fines was generated. Thus, the influence of these fines in the beer production process was evaluated. 25% of residual cake was used to replace malt. At the end of the maturation process, four liters of beer were subjected to filtration through a polypropylene membrane filter and three liters were not filtered. Organoleptic analyzes of total sugars, soluble proteins, total solids, total acidity, density, pH, color, ash and alcohol content in filtered and unfiltered beers were carried out. The analyzes showed differences regarding the presence of bubbles in the beer foams, indicating the presence of residual oil from the extraction process. The sugar contents were 48.8 g/L for unfiltered beer and 45.8 g/L for filtered beer, which indicates that most of the fines were retained in the membrane. For color analysis, filtration influenced causing great differentiation in the color of the beers.A cerveja é uma das bebidas fermentadas mais antigas, produzidas pelo homem. A prática iniciou-se mesmo sem o conhecimento do processo fermentativo em si. Atualmente as pesquisas nesse âmbito estão se difundindo rapidamente e a produção de cervejas artesanais, que tem em sua principal composição malte, água, lúpulo e levedura, vem ganhando espaço no mercado de bebidas alcoólicas. Nesse âmbito, muitos produtores visam inovar criando suas próprias cervejas, adicionando ingredientes que venham alterar suas características, tornando-as mais agradável e assim conquistando públicos para suas produções. O acréscimo de outras matérias-primas, ou a substituição do malte pelos adjuntos, pode alterar aromas, sabores e mudar o estilo da cerveja. A fim de avaliar um novo produto, a torta residual gerada pelo processo de extração do óleo da polpa do fruto da Macaúba, foi utilizada para produzir cerveja artesanal. Através da extração do óleo da polpa gerou-se uma torta residual com grande quantidade de finos. Desta forma, avaliou-se a influência desses finos no processo de produção da cerveja. Utilizou-se 25% de torta residual em substituição ao malte. Ao final do processo de maturação quatro litros de cerveja foram submetidos a filtração através de um filtro de membrana de polipropileno e três litros não foram filtrados. Realizou-se análises organolépticas, de açúcares totais, proteínas solúveis, sólidos totais, acidez total, densidade, pH, cor, cinzas e teor alcoólico nas cervejas filtrada e não filtrada. As análises apresentaram diferenças quanto à presença de bolhas nas espumas das cervejas, indicando a presença de óleo residual advindo do processo de extração. Os teores de açúcares foram de 48,8 g/L para a cerveja não filtrada e de 45,8 g/l para a cerveja filtrada, o que indica que grande parte dos finos ficaram retidos na membrana. Para a análise de cor, a filtração influenciou causando grande diferenciação na coloração das cervejas.Universidade Federal de Viçosa - UFV2022-01-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1373410.18540/jcecvl8iss1pp13734-01-09eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 1 (2022); 13734-01-09eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 1 (2022); 13734-01-09eThe Journal of Engineering and Exact Sciences; v. 8 n. 1 (2022); 13734-01-09e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/13734/7128Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVilaça, Alessandra CostaAndrade, Maria Helena Cãno de Souza, Cássia Aparecida de Cardozo, Tuane Tayrine Mendes 2022-01-30T13:19:07Zoai:ojs.periodicos.ufv.br:article/13734Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-01-30T13:19:07Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct Avaliação do processo de filtração para a cerveja artesanal com adjunto de torta de Macaúba |
title |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
spellingShingle |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct Vilaça, Alessandra Costa Processing. Pulp Cake. Beer Processamento. Torta da polpa. Cerveja. |
title_short |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
title_full |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
title_fullStr |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
title_full_unstemmed |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
title_sort |
Evaluation of the filtration process for craft beer with Macaúba cake adjunct |
author |
Vilaça, Alessandra Costa |
author_facet |
Vilaça, Alessandra Costa Andrade, Maria Helena Cãno de Souza, Cássia Aparecida de Cardozo, Tuane Tayrine Mendes |
author_role |
author |
author2 |
Andrade, Maria Helena Cãno de Souza, Cássia Aparecida de Cardozo, Tuane Tayrine Mendes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Vilaça, Alessandra Costa Andrade, Maria Helena Cãno de Souza, Cássia Aparecida de Cardozo, Tuane Tayrine Mendes |
dc.subject.por.fl_str_mv |
Processing. Pulp Cake. Beer Processamento. Torta da polpa. Cerveja. |
topic |
Processing. Pulp Cake. Beer Processamento. Torta da polpa. Cerveja. |
description |
Beer is one of the oldest fermented beverages produced by man. The practice started even without knowledge of the fermentation process itself. Currently, research in this area is spreading rapidly and the production of craft beers, whose main composition is malt, water, hops and yeast, has been gaining ground in the alcoholic beverage market. In this context, many producers aim to innovate by creating their own beers, adding ingredients that will change their characteristics, making them more pleasant and thus conquering audiences for their productions. The addition of other raw materials, or the replacement of malt with adjuncts, can alter aromas, flavors and change the style of beer. In order to evaluate a new product, the residual cake generated by the extraction of oil from the pulp of the Macaúba fruit was used to produce craft beer. By extracting the oil from the pulp, a residual cake with a large amount of fines was generated. Thus, the influence of these fines in the beer production process was evaluated. 25% of residual cake was used to replace malt. At the end of the maturation process, four liters of beer were subjected to filtration through a polypropylene membrane filter and three liters were not filtered. Organoleptic analyzes of total sugars, soluble proteins, total solids, total acidity, density, pH, color, ash and alcohol content in filtered and unfiltered beers were carried out. The analyzes showed differences regarding the presence of bubbles in the beer foams, indicating the presence of residual oil from the extraction process. The sugar contents were 48.8 g/L for unfiltered beer and 45.8 g/L for filtered beer, which indicates that most of the fines were retained in the membrane. For color analysis, filtration influenced causing great differentiation in the color of the beers. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/13734 10.18540/jcecvl8iss1pp13734-01-09e |
url |
https://periodicos.ufv.br/jcec/article/view/13734 |
identifier_str_mv |
10.18540/jcecvl8iss1pp13734-01-09e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/13734/7128 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 1 (2022); 13734-01-09e The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 1 (2022); 13734-01-09e The Journal of Engineering and Exact Sciences; v. 8 n. 1 (2022); 13734-01-09e 2527-1075 reponame:Revista de Engenharia Química e Química instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Revista de Engenharia Química e Química |
collection |
Revista de Engenharia Química e Química |
repository.name.fl_str_mv |
Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
jcec.journal@ufv.br||req2@ufv.br |
_version_ |
1800211190141419520 |