Análise sensorial de cervejas elaboradas com mel

• Autor(a) principal: Brunelli, Luciana Trevisan [UNESP]
• Data de Publicação: 2014
• Outros Autores: Venturini Filho, Waldemar Gastoni [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.3895/S1981-36862014000200011S1; http://hdl.handle.net/11449/140943
• topic: Alcoholic beverage; Hedonic scale; Acceptance testing; Bebida alcoólica; Escala hedônica; Teste de aceitação

The aim of this study was produce and analyze through sensory analysis beer made with honey as malt adjunct. Treatments were based in a 3x3 factorial derived from the combination of three concentrations of original extract (11, 13 and 15°Brix) and three percentages of honey in the wort (0, 20 and 40%). The mashing process was conducted by the infusion process, and then added honey during the boiling step. After clarified, the extract contests of the wort was adjusted and bottom-fermenting yeast was inoculated in that. Fermentation occurred at 10°C. Beer was manually bottled and stored in a freezer at the temperature of 0°C for 15 days for their maturation. The sensory analysis was accomplished through the test of structured hedonic scale of nine points. The sensory attributes analyzed were appearance, aroma, flavor and global evaluation. The results for each attribute, were subjected to variance analysis for completely randomized experiment. All beers elaborate were approved by the team sensory, and the presence of honey in the formulation of common beers (11°Brix) and extra (13°Brix) did not affect the acceptance of tasters for all sensory attributes evaluated. However, the strong beers with honey in its composition had higher acceptance of tasters.