Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum

Detalhes bibliográficos
Autor(a) principal: Mesquita, Jaqueline Santos
Data de Publicação: 2020
Outros Autores: Ramos, Janyne Palheta, Everton, Gustavo Oliveira, Mouchrek Filho, Victor Elias, Coêlho, Silvio Carlos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6216
Resumo: This work produced a pure malt craft beer following the characteristics of the German Pilsen style with the addition of the extracts of Syzygium aromaticum (clove) and Cinnamomum zeylanicum (cinnamon) the formulation of the produced beverage. For the production of the beverage, the processes of malt grinding, showing, clarification, boiling, cooling, fermentation, maturation, carbonation and fill were used. According to the results, the beer was classified according to the legislation according to the characteristics of the fermentation and the finished product and, when evaluating the parameters primitive extract, it was observed that the result of 12.21 can be classified as extra beer (EP ≥ 12% and ≤ 14%); alcohol in volume (%v/v), which obtained a result of 5.2, was classified as beer of high alcohol content, and that falls within the limit of the German Pilsen style, 4.4 to 5.2%. Regarding bitterness, the value of 17.82 is below the limit range specified by the Beer Judge Certification Program – BJCP, but within the range of a Belgian Blonde Ale (IBU between 15 and 30). The preparation of beer using differentiated ingredients added characteristic attributes to the product. With this, the development of these products with varied flavors and aromas meets the current needs of the consumer.
id UNIFEI_894b8eff74432e6f651ab8e1819e7069
oai_identifier_str oai:ojs.pkp.sfu.ca:article/6216
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum Producción y evaluación fisicoquímica de una cerveza artesanal de malta pura con la adición de extractos de Syzygium aromaticum y Cinnamomum zeylanicumProdução e avaliação físico-química de uma cerveja artesanal puro malte com adição de extratos de Syzygium aromaticum e Cinnamomum zeylanicumCervejaExtratosBebidas.CervezaExtractosBebidas.BeerExtractsDrinks.This work produced a pure malt craft beer following the characteristics of the German Pilsen style with the addition of the extracts of Syzygium aromaticum (clove) and Cinnamomum zeylanicum (cinnamon) the formulation of the produced beverage. For the production of the beverage, the processes of malt grinding, showing, clarification, boiling, cooling, fermentation, maturation, carbonation and fill were used. According to the results, the beer was classified according to the legislation according to the characteristics of the fermentation and the finished product and, when evaluating the parameters primitive extract, it was observed that the result of 12.21 can be classified as extra beer (EP ≥ 12% and ≤ 14%); alcohol in volume (%v/v), which obtained a result of 5.2, was classified as beer of high alcohol content, and that falls within the limit of the German Pilsen style, 4.4 to 5.2%. Regarding bitterness, the value of 17.82 is below the limit range specified by the Beer Judge Certification Program – BJCP, but within the range of a Belgian Blonde Ale (IBU between 15 and 30). The preparation of beer using differentiated ingredients added characteristic attributes to the product. With this, the development of these products with varied flavors and aromas meets the current needs of the consumer.Este trabajo produjo una cerveza artesanal de malta pura siguiendo las características del estilo Pilsen Alemán con la adición de los extractos de Syzygium aromaticum (clove) y Cinnamomum zeylanicum (canela) a la formulación de la bebida producida. Para la producción de la bebida, se utilizaron los procesos de molienda de malta, demostración, clarificación, ebullición, enfriamiento, fermentación, maduración, carbonatación y llenado.  Según los resultados, la cerveza se clasificó de acuerdo con la legislación de acuerdo con las características de fermentación y el producto terminado y, al evaluar los parámetros del extracto primitivo, se observa que el resultado de 12,21 puede clasificarse como cerveza extra (PE 12% y 14%); alcohol en volumen (%v/v), que se obtuvo como resultado de 5,2, se clasificó como cerveza de alto contenido alcohólico, y que se encuentra dentro del límite del estilo Pilsenalemán,4,4 a 5,2%. En cuanto a la amargura, el valor de 17,82 está por debajo del rango límite especificado por el Programa de Certificación de Juez de Cerveza – BJCP, pero dentro del rango de una Cerveza Rubia Belga Belgian Blonde Ale (IBU entre 15 y 30). La preparación de cerveza utilizando ingredientes diferenciados añadió atributos característicos al producto. Con ello, el desarrollo de estos productos con sabores y aromas variados satisface las necesidades actuales de los consumidos.Este trabalho produziu uma cerveja artesanal puro malte seguindo as características do estilo German Pilsen com de adição dos extratos de Syzygium aromaticum (cravo-da-índia) e Cinnamomum zeylanicum (canela) a formulação da bebida produzida. Para produção da bebida fez-se uso dos processos de moagem do malte, mosturação, clarificação, fervura, resfriamento, fermentação, maturação, carbonatação e envase.  De acordo com os resultados, a cerveja foi classificada segundo a legislação em função das características da fermentação e do produto acabado e, ao avaliarmos os parâmetros extrato primitivo, observa-se que o resultado de 12,21 pode ser classificado como cerveja extra (EP ≥ 12% e ≤ 14%); o álcool em volume (%v/v), o qual obteve-se resultado de 5,2, foi classificada como  cerveja de alto teor alcoólico, e que se enquadra dentro do limite do estilo German Pilsen, 4,4 a 5,2%. Em relação ao amargor, o valor de 17,82 está abaixo da faixa limite especificado pelo Beer Judge Certification Program – BJCP, porém dentro da faixa de uma Belgian Blonde Ale (IBU entre 15 e 30). A elaboração da cerveja utilizando ingredientes diferenciados acrescentaram atributos característicos ao produto. Com isso, o desenvolvimento desses produtos com sabores e aromas variados vem ao encontro das necessidades atuais do consumido.Research, Society and Development2020-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/621610.33448/rsd-v9i8.6216Research, Society and Development; Vol. 9 No. 8; e872986216Research, Society and Development; Vol. 9 Núm. 8; e872986216Research, Society and Development; v. 9 n. 8; e8729862162525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6216/5963Copyright (c) 2020 Jaqueline Santos Mesquita, Janyne Palheta Ramos, Gustavo Oliveira Everton, Silvio Carlos Coêlho, Victor Elias Mouchrek Filhohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMesquita, Jaqueline SantosRamos, Janyne PalhetaEverton, Gustavo OliveiraMouchrek Filho, Victor EliasCoêlho, Silvio Carlos2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6216Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:26.554290Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
Producción y evaluación fisicoquímica de una cerveza artesanal de malta pura con la adición de extractos de Syzygium aromaticum y Cinnamomum zeylanicum
Produção e avaliação físico-química de uma cerveja artesanal puro malte com adição de extratos de Syzygium aromaticum e Cinnamomum zeylanicum
title Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
spellingShingle Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
Mesquita, Jaqueline Santos
Cerveja
Extratos
Bebidas.
Cerveza
Extractos
Bebidas.
Beer
Extracts
Drinks.
title_short Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
title_full Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
title_fullStr Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
title_full_unstemmed Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
title_sort Production and physicochemical evaluation of a pure malt craft beer with the addition of Extracts of Syzygium aromaticum and Cinnamomum zeylanicum
author Mesquita, Jaqueline Santos
author_facet Mesquita, Jaqueline Santos
Ramos, Janyne Palheta
Everton, Gustavo Oliveira
Mouchrek Filho, Victor Elias
Coêlho, Silvio Carlos
author_role author
author2 Ramos, Janyne Palheta
Everton, Gustavo Oliveira
Mouchrek Filho, Victor Elias
Coêlho, Silvio Carlos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Mesquita, Jaqueline Santos
Ramos, Janyne Palheta
Everton, Gustavo Oliveira
Mouchrek Filho, Victor Elias
Coêlho, Silvio Carlos
dc.subject.por.fl_str_mv Cerveja
Extratos
Bebidas.
Cerveza
Extractos
Bebidas.
Beer
Extracts
Drinks.
topic Cerveja
Extratos
Bebidas.
Cerveza
Extractos
Bebidas.
Beer
Extracts
Drinks.
description This work produced a pure malt craft beer following the characteristics of the German Pilsen style with the addition of the extracts of Syzygium aromaticum (clove) and Cinnamomum zeylanicum (cinnamon) the formulation of the produced beverage. For the production of the beverage, the processes of malt grinding, showing, clarification, boiling, cooling, fermentation, maturation, carbonation and fill were used. According to the results, the beer was classified according to the legislation according to the characteristics of the fermentation and the finished product and, when evaluating the parameters primitive extract, it was observed that the result of 12.21 can be classified as extra beer (EP ≥ 12% and ≤ 14%); alcohol in volume (%v/v), which obtained a result of 5.2, was classified as beer of high alcohol content, and that falls within the limit of the German Pilsen style, 4.4 to 5.2%. Regarding bitterness, the value of 17.82 is below the limit range specified by the Beer Judge Certification Program – BJCP, but within the range of a Belgian Blonde Ale (IBU between 15 and 30). The preparation of beer using differentiated ingredients added characteristic attributes to the product. With this, the development of these products with varied flavors and aromas meets the current needs of the consumer.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-01
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/6216
10.33448/rsd-v9i8.6216
url https://rsdjournal.org/index.php/rsd/article/view/6216
identifier_str_mv 10.33448/rsd-v9i8.6216
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6216/5963
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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. 9 No. 8; e872986216
Research, Society and Development; Vol. 9 Núm. 8; e872986216
Research, Society and Development; v. 9 n. 8; e872986216
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_ 1797052654537408512

Registros relacionados