Produção de cerveja, utilizando méis de diferentes origens botânicas como adjuntos

This study aimed to produce beer, using different botanical origins of honeys (orange, eucalyptus and wild), as malt adjuncts, and their Physical-chemical and sensorial characterizations. The production was made with malt, water, hops and honey. All musts were adjusted to 12 Brix, and the concentration of honey in the formulation was 45% (based on the extract), except for the control (0%). The physical and chemical analysis were performed on malt (extract content), honey (pH, free acidity, lactonic acidity, total acidity, color, turbidity, extract content, moisture content, reducing sugar, total reducing sugar and sucrose) in wort (content extract, pH, color, turbidity, fermentability ,bitterness and total acidity) and beer apparent extract, apparent fermentability, real extract, real fermentability, alcohol content, pH, total acidity, total foam, foam density , bitterness, carbon dioxide, color and turbidity). Sensory analysis was performed by nine-points hedonic scale testing. The attributes evaluated were appearance, aroma, flavor and overall. The results were submitted to ANOVA and means compared by Tukey testing at a 5% of probability. Beer with honey as adjuncts’ had high fermentability and low content of fat, compared to the pure malt beer. The addition of honey as an adjunct did not affect the majority of the physical-chemical parameters, except for turbidity, whereas beer with honey showed the highest value for this feature, in addition, it has also presented their biterness differences the values for beer with honey were lower. The different types of honeys did not affect the acceptability of beer, however, the beer with honey showed greater acceptance between beer with malt and honey

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.