Study comparison of methodologies for determination of bitterness in craft and industrial beers
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/34363 |
Resumo: | The beer market, whether industrial or artisanal, is constantly growing in Brazil, making it the third largest beer producer in the world. Because of this, craft breweries are increasingly trying to adapt to quality control parameters, and bitterness measurement is one of them. The present study aims to evaluate whether the bitterness identified on the labels of beers, whether industrial or artisanal, of different styles, coincide with the value found through the validated analytical method of the European Brewery Convention. The methodology used consists of extracting the isomerization of α-acids, which is a hop resin, and the main responsible for giving the bitter taste of beer, so it is using the spectrophotometer by visible ultraviolet radiation, in which it measures, the presence of iso-α-acids present in beer, from the absorbance at a wavelength of 275nm, which is later converted to the Internatinal Bitterness Unit (IBU). The analyzed beers came from the state of Pernambuco and São Paulo, from artisanal and industrial production. The results obtained through the analyzes were within the specification range of their respective styles and their variation ranges from +1.56% to -7.55% in relation to what is identified by the manufacturers, with the smallest variation in industrial production and the greater in artisanal. The analyzed beers had a satisfactory result, in which the breweries that use the Glenn Tinseth method had values close to what is validated by the European Brewery Convention. |
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Study comparison of methodologies for determination of bitterness in craft and industrial beers Estudio comparativo de metodologías para determinación de amargor en cervezas artesanales e industrialesEstudo comparativo de metodologias para a determinação do amargor em cervejas artesanais e industriaisSaltarα-ácidosEspectrofotómetroANOVAMinitab.Lúpuloα-ácidosEspectrofotômetroANOVAMinitab.Hopα-acidsSpectrophotometerANOVAMinitab.The beer market, whether industrial or artisanal, is constantly growing in Brazil, making it the third largest beer producer in the world. Because of this, craft breweries are increasingly trying to adapt to quality control parameters, and bitterness measurement is one of them. The present study aims to evaluate whether the bitterness identified on the labels of beers, whether industrial or artisanal, of different styles, coincide with the value found through the validated analytical method of the European Brewery Convention. The methodology used consists of extracting the isomerization of α-acids, which is a hop resin, and the main responsible for giving the bitter taste of beer, so it is using the spectrophotometer by visible ultraviolet radiation, in which it measures, the presence of iso-α-acids present in beer, from the absorbance at a wavelength of 275nm, which is later converted to the Internatinal Bitterness Unit (IBU). The analyzed beers came from the state of Pernambuco and São Paulo, from artisanal and industrial production. The results obtained through the analyzes were within the specification range of their respective styles and their variation ranges from +1.56% to -7.55% in relation to what is identified by the manufacturers, with the smallest variation in industrial production and the greater in artisanal. The analyzed beers had a satisfactory result, in which the breweries that use the Glenn Tinseth method had values close to what is validated by the European Brewery Convention.El mercado de la cerveza, ya sea industrial o artesanal, está en constante crecimiento en Brasil, lo que lo convierte en el tercer mayor productor de cerveza del mundo. Debido a esto, las cervecerías artesanales intentan cada vez más adaptarse a los parámetros de control de calidad, y la medición del amargor es uno de ellos. El presente estudio tiene como objetivo evaluar si el amargor identificado en las etiquetas de cervezas, ya sean industriales o artesanales, de diferentes estilos, coincide con el valor encontrado a través del método de la European Brewery Convention. La metodología empleada consiste en extraer la isomerización de los α-ácidos, que es una resina del lúpulo, y principal responsable del sabor amargo de la cerveza, fue utilizado un espectrofotómetro por radiación ultravioleta visible, para medir la presencia de iso-α-ácidos presentes en la cerveza, a partir de la absorbancia a una longitud de onda de 275 nm, que luego se convierte en la Internatinal Bitterness Unit (IBU). Las cervezas analizadas procedían de los estados de Pernambuco y São Paulo, de producción artesanal e industrial. Los resultados obtenidos estuvieron dentro del rango de especificación de sus respectivos estilos y su variación va de +1.56% a -7.55% en relación a lo identificado por los fabricantes, con la menor variación en la producción industrial y la mayor en la artesanal. Las cervezas analizadas tuvieron un resultado satisfactorio, en el que las cervecerías que utilizan el método Glenn Tinseth tuvieron valores cercanos a lo validado por la European Brewery Convention.O mercado cervejeiro, seja ele industrial ou artesanal está em constante crescimento no Brasil, sendo ele o terceiro maior produtor de cerveja do mundo. Devido a isto as cervejarias artesanais estão cada vez mais tentando se adequar nos parâmetros de controle de qualidade, e a medição de amargor é uma delas. O presente estudo tem como objetivo avaliar se o amargor identificado nos rótulos das cervejas, sejam elas industriais ou artesanais, de diferentes estilos, coincidem com o valor encontrado através no método analítico validado do European Brewery Convention. A metodologia utilizada consiste em fazer a extração da isomerização do α-ácidos, que é uma resina do lúpulo, e o principal responsável por dar o sabor amargo da cerveja, portanto é utilizando o espectrofotômetro por radiação ultravioleta visível, no qual ele mensura, a presença dos iso-α-ácidos presentes na cerveja, a partir da absorbância em um comprimento de onda de 275nm, que é posteriormente convertida para Internatinal Bitterness Unit (IBU). As cervejas analisadas foram provenientes do estado de Pernambuco e São Paulo, de produção artesanal e industrial. Os resultados obtidos através das análises ficaram dentro da faixa de especificação dos seus respectivos estilos e sua variação vai de +1,56% a -7,55% em relação ao que é identificado pelos fabricantes, sendo a menor variação na produção industrial e a maior na artesanal. As cervejas analisadas tiveram um resultado satisfatório, no qual as cervejarias que utilizam o método Glenn Tinseth, tiveram valores próximos do que é validado pelo European Brewery Convention.Research, Society and Development2022-09-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3436310.33448/rsd-v11i12.34363Research, Society and Development; Vol. 11 No. 12; e338111234363Research, Society and Development; Vol. 11 Núm. 12; e338111234363Research, Society and Development; v. 11 n. 12; e3381112343632525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/34363/29132Copyright (c) 2022 Monique Cunha Araújo; Yago Fraga Ferreira Brandão; Hilário J. B. de Lima Filhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Monique CunhaBrandão, Yago Fraga FerreiraLima Filho, Hilário J. B. de 2022-09-26T11:56:08Zoai:ojs.pkp.sfu.ca:article/34363Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:49:41.655611Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Study comparison of methodologies for determination of bitterness in craft and industrial beers Estudio comparativo de metodologías para determinación de amargor en cervezas artesanales e industriales Estudo comparativo de metodologias para a determinação do amargor em cervejas artesanais e industriais |
title |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
spellingShingle |
Study comparison of methodologies for determination of bitterness in craft and industrial beers Araújo, Monique Cunha Saltar α-ácidos Espectrofotómetro ANOVA Minitab. Lúpulo α-ácidos Espectrofotômetro ANOVA Minitab. Hop α-acids Spectrophotometer ANOVA Minitab. |
title_short |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
title_full |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
title_fullStr |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
title_full_unstemmed |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
title_sort |
Study comparison of methodologies for determination of bitterness in craft and industrial beers |
author |
Araújo, Monique Cunha |
author_facet |
Araújo, Monique Cunha Brandão, Yago Fraga Ferreira Lima Filho, Hilário J. B. de |
author_role |
author |
author2 |
Brandão, Yago Fraga Ferreira Lima Filho, Hilário J. B. de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Araújo, Monique Cunha Brandão, Yago Fraga Ferreira Lima Filho, Hilário J. B. de |
dc.subject.por.fl_str_mv |
Saltar α-ácidos Espectrofotómetro ANOVA Minitab. Lúpulo α-ácidos Espectrofotômetro ANOVA Minitab. Hop α-acids Spectrophotometer ANOVA Minitab. |
topic |
Saltar α-ácidos Espectrofotómetro ANOVA Minitab. Lúpulo α-ácidos Espectrofotômetro ANOVA Minitab. Hop α-acids Spectrophotometer ANOVA Minitab. |
description |
The beer market, whether industrial or artisanal, is constantly growing in Brazil, making it the third largest beer producer in the world. Because of this, craft breweries are increasingly trying to adapt to quality control parameters, and bitterness measurement is one of them. The present study aims to evaluate whether the bitterness identified on the labels of beers, whether industrial or artisanal, of different styles, coincide with the value found through the validated analytical method of the European Brewery Convention. The methodology used consists of extracting the isomerization of α-acids, which is a hop resin, and the main responsible for giving the bitter taste of beer, so it is using the spectrophotometer by visible ultraviolet radiation, in which it measures, the presence of iso-α-acids present in beer, from the absorbance at a wavelength of 275nm, which is later converted to the Internatinal Bitterness Unit (IBU). The analyzed beers came from the state of Pernambuco and São Paulo, from artisanal and industrial production. The results obtained through the analyzes were within the specification range of their respective styles and their variation ranges from +1.56% to -7.55% in relation to what is identified by the manufacturers, with the smallest variation in industrial production and the greater in artisanal. The analyzed beers had a satisfactory result, in which the breweries that use the Glenn Tinseth method had values close to what is validated by the European Brewery Convention. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-16 |
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://rsdjournal.org/index.php/rsd/article/view/34363 10.33448/rsd-v11i12.34363 |
url |
https://rsdjournal.org/index.php/rsd/article/view/34363 |
identifier_str_mv |
10.33448/rsd-v11i12.34363 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/34363/29132 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Monique Cunha Araújo; Yago Fraga Ferreira Brandão; Hilário J. B. de Lima Filho https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Monique Cunha Araújo; Yago Fraga Ferreira Brandão; Hilário J. B. de Lima Filho 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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 12; e338111234363 Research, Society and Development; Vol. 11 Núm. 12; e338111234363 Research, Society and Development; v. 11 n. 12; e338111234363 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052722844794880 |