添加蜂蜜的皮尔森精酿啤酒的制备及理化特性

Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas - Volume 2 Pub Date : 1900-01-01 DOI:10.37885/210805879

Roberto Kelwin Lopes da Costa e Lopes, Edilma Coutinho, A. Vilela, M. B. Muniz, Helenice Duarte de Holanda, Luiz Fernando Da Silva Araujo, José Honório Pereira Lopes Neto, R. T. Moreira, Katharina Sassi

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引用次数: 0

摘要

本研究的目的是开发一种添加糖磨蜂蜜作为酿造辅料的比尔森啤酒，并评估生产的啤酒的物理和化学特性。这些样品先前在20°C下进行了脱碳和酒精测试，并按重量进行了酒精测试;真正的提取;明显的提取;最初的提取;pH值;总酸度;还原糖;nonreducing糖;蔗糖;和糖。酒精含量按重量计为3.15 ~ 4.10%，按体积计为3.90 ~ 5.10%;表观提取率为4.30 ~ 4.80 g / 100 g;酸度为21.46 ~ 26.57%;pH值为4.74 ~ 4.99。考虑到酒精含量和残余糖，在啤酒配方中加入磨蜜促进了最终产品的物理和化学特性的积极变化。PALAVRAS-CHAVE: adjunto cervejeiro;teor alcoolico;超市residuais。

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ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE CERVEJA ARTESANAL TIPO PILSEN COM ADIÇÃO DE MEL DE ENGENHO

The aim of this study was to develop a Pilsen beer with added sugar mill honey as a brewer adjunct and evaluate the physical and chemical characteristics of the produced beer. The samples were previously subjected to decarbonised and alcohol tests by volume at 20 ° C and alcohol by weight; real extract; apparent extract; original extract; pH; total acidity; reducing sugars; nonreducing sugars; sucrose; and sugar. The alcohol content ranged from 3.15 to 4.10% by weight, and 3.90 to 5.10% by volume; the apparent extract ranged from 4.30 to 4.80 g extract / 100 g solution; acidity ranged from 21.46 to 26.57%; the pH ranged from 4.74 to 4.99. The addition of the mill honey in beer formulation promoted positive changes in physical and chemical characteristics in the final product, considering the alcohol content and residual sugars. PALAVRAS-CHAVE: adjunto cervejeiro; teor alcoólico; açúcares residuais.

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来源期刊

Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas - Volume 2

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