Avaliação da redução de valores calóricos e teores alcoólicos na produção de cerveja artesanal light
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Data
2019-06
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Orientador
Catto, André Luís
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Resumo
A cerveja é uma bebida obtida pela fermentação alcoólica cujo processo de elaboração é cada vez mais qualificado e melhor controlado. A produção artesanal utiliza técnicas que não necessitam de equipamentos com alta tecnologia, permitindo obter assim um produto final com mais sabor. Diante disso, o objetivo do presente trabalho foi de produzir uma cerveja artesanal light, buscando a redução do seu valor energético, do teor alcoólico e que tivesse boa aceitabilidade. O processo de produção da cerveja seguiu as seguintes etapas: moagem do malte, mosturação, filtração do mosto, fervura, tratamento do mosto, fermentação, maturação, clarificação, estabilização, carbonatação e envase. Para a obtenção das cervejas light foram realizadas cinco produções com diferentes quantidades de malte e lúpulo, sem alterar as quantidades de água e leveduras. O tipo de cerveja escolhido foi a Dry Stout, por ser de alta fermentação, encorpada e produzida a partir de malte torrado. Os ensaios de caracterização das cervejas foram realizados em triplicata, sendo avaliado o teor alcoólico, a umidade, cinzas, proteína, lipídios, carboidratos e posteriormente o valor energético, além de uma análise sensorial de cada cerveja produzida e avaliação de sua viabilidade econômica. Os resultados das análises físico-químicas comprovaram que dentre as 5 bateladas de diferentes concentrações de lúpulo e cevada produzidas, apenas a cerveja 5 (de menor densidade) se enquadrou na categoria de cerveja light. Houve também um indicativo de que com a redução dos valores calóricos,
sucedeu-se uma redução dos teores alcoólicos. Com base nas análises sensoriais, verificou-se que de modo geral houve um pequeno decréscimo nas notas e na aceitação da cerveja 1 (maior densidade) em relação as demais cervejas, até a cerveja 5. O estudo também revelou que a produção de cerveja artesanal light é viável economicamente, pois os preços estipulados para o produto ficaram abaixo dos preços de venda de dois fornecedores consultados. Com isso, conclui-se que por meio da metodologia proposta é possível se obter
uma cerveja artesanal light de boa aceitabilidade pelo público e custos abaixo do padrão, podendo trazer benefícios à saúde, sociais, econômicos e culturais.
Beer is a beverage obtained by alcoholic fermentation whose process of elaboration is increasingly qualified and better controlled. Artisanal production uses techniques that do not require high technology equipment, thus allowing a final product with more flavor. Therefore, the objective of this work was to produce a light handmade beer, seeking to reduce its energy value, alcohol content and good acceptability. The brewing process followed the following stages: malting, blending, must filtration, boiling, wort treatment, fermentation, maturation, clarification, stabilization, carbonation and packaging. To obtain the light beers five productions with different amounts of malt and hops were carried out, without altering the amounts of water and yeasts. The type of beer chosen was Dry Stout, for being high fermentation, full-bodied and produced from roasted malt. The characterization tests of the beers were carried out in triplicate, being evaluated the alcohol content, moisture, ashes, protein, lipids, carbohydrates and later the energy value, besides a sensorial analysis of each beer produced and evaluation of its economic viability. The results of the physicochemical analyzes showed that of the 5 batch of different concentrations of hops and barley produced, only beer 5 (of lower density) was included in the light beer category. There was also an indication that with reduction of caloric values, a reduction in alcoholic levels occurred. Based on the sensorial analyzes, it was found that in general there was a small decrease in the notes and acceptance of beer 1 (higher density) in relation to the other beers, up to beer 5. The study also revealed that the production of artisanal beer light is economically feasible because the stipulated prices for the product were below the sales prices of two suppliers consulted. With this, it is concluded that through the proposed methodology it is possible to obtain a light handmade beer of good acceptability by the public and below-standard costs, which can bring health, social, economic and cultural benefits.
Beer is a beverage obtained by alcoholic fermentation whose process of elaboration is increasingly qualified and better controlled. Artisanal production uses techniques that do not require high technology equipment, thus allowing a final product with more flavor. Therefore, the objective of this work was to produce a light handmade beer, seeking to reduce its energy value, alcohol content and good acceptability. The brewing process followed the following stages: malting, blending, must filtration, boiling, wort treatment, fermentation, maturation, clarification, stabilization, carbonation and packaging. To obtain the light beers five productions with different amounts of malt and hops were carried out, without altering the amounts of water and yeasts. The type of beer chosen was Dry Stout, for being high fermentation, full-bodied and produced from roasted malt. The characterization tests of the beers were carried out in triplicate, being evaluated the alcohol content, moisture, ashes, protein, lipids, carbohydrates and later the energy value, besides a sensorial analysis of each beer produced and evaluation of its economic viability. The results of the physicochemical analyzes showed that of the 5 batch of different concentrations of hops and barley produced, only beer 5 (of lower density) was included in the light beer category. There was also an indication that with reduction of caloric values, a reduction in alcoholic levels occurred. Based on the sensorial analyzes, it was found that in general there was a small decrease in the notes and acceptance of beer 1 (higher density) in relation to the other beers, up to beer 5. The study also revealed that the production of artisanal beer light is economically feasible because the stipulated prices for the product were below the sales prices of two suppliers consulted. With this, it is concluded that through the proposed methodology it is possible to obtain a light handmade beer of good acceptability by the public and below-standard costs, which can bring health, social, economic and cultural benefits.
Descrição
Palavras-chave
Cerveja light; Redução; Cerveja artesanal; Produção
Citação
RUSCHEL, Leonardo Schardong. Avaliação da redução de valores calóricos e teores alcoólicos na produção de cerveja artesanal light. 2019. Monografia (Graduação em Engenharia Química) – Universidade do Vale do Taquari - Univates, Lajeado, 27 jun. 2019. Disponível em: http://hdl.handle.net/10737/2546.