DESENVOLVIMENTO E CARACTERIZAÇÃO DE CERVEJA ARTESANAL PRODUZIDA COM ADITIVO AROMAZYME
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Data
2023-12
Autores
Orientador
Borsoi, Cleide
Banca
Lehn, Daniel Neutzling
Catto, André Luis
Título do periódico
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Resumo
A biotransformação do lúpulo é uma das maneiras de gerar um melhor aproveitamento deste importante insumo da cerveja, diminuindo custos de produção, além de conceber a bebida sabores especiais e aromas mais marcantes. A β-glicosidase é uma enzima que possui grande capacidade de promover a biotransformação, realizando a hidrólise de compostos ligados glicosidicamente em glicose e terpenos aromáticos. O Aromazyme da Lallemand Inc. é um preparado enzimático desta enzima específica, sendo indicado para a realização dessa transformação em cervejas. Dadas as informações apresentadas, este trabalho teve como objetivo a elaboração de dois lotes de 7,5 L de cerveja do tipo American Pale Ale produzidos com e sem o Aromazyme. As amostras foram desenvolvidas com matérias-primas como malte, água, lúpulo e levedura, além da adição de 0,4 g do composto enzimático na cerveja que recebeu a enzima. As bebidas foram caracterizadas por meio de análises físico-químicas (pH, determinação de sólidos solúveis, de amargor , de coloração, de teor alcoólico e de açúcares totais), além da identificação do perfil de voláteis por Cromatografia Gasosa acoplada a Espectrofotometria de Massa e dos parâmetros visual (cor), olfativa (aroma), gustativa (sabor e amargor), avaliação geral e intenção de compra através de análise sensorial. Quanto às análises físico-químicas, os resultados encontrados foram semelhantes na comparação entre as amostras, estando de acordo com os parâmetros definidos para o estilo no Beer Judge Certification Program. A amostra A1 apresentou 18; 6,3 e 11,19% de redução nas análises de sólidos solúveis, açúcares totais e amargor, respectivamente, e um aumento de 0,45% no pH e 3% na coloração, em comparação com a amostra sem aditivo. O teor alcoólico resultou em iguais valores para ambas amostras. Os voláteis identificados evidenciaram variações nos valores de áreas percentuais entre as cervejas, sendo que os compostos como acetato de isoamila, hexanoato de etila, linalol e octanoato de etila apresentaram aumentos de 12,48; 15,87; 3,08 e 7,35%, respectivamente, na cerveja com o aditivo em comparação com a amostra sem o Aromazyme. Em contrapartida, os componentes álcool feniletílico, citronelol e geraniol resultaram em aumentos de, respectivamente, 15,13; 27,41 e 3,66% na cerveja sem o Aromazyme frente a cerveja sem o aditivo. Quanto à análise sensorial, pode-se constatar que a aplicação do aditivo gerou alterações sensoriais entre as cervejas, sendo que o sabor, a intenção de compra e a avaliação final da amostra contendo o Aromazyme foi a preferida dos especialistas, enquanto o aroma e o amargor da cerveja sem o aditivo foi a melhor avaliada, indicando a preferência dos avaliadores pela bebida na qual utilizou-se o aditivo. Tais informações sugerem que a utilização do Aromazyme na produção de amostras de cerveja pode fornecer experiências sensoriais inovadoras, sem alterações das características básicas da bebida.
The biotransformation of hops is one of the ways to generate better use of this important beer input, reducing production costs, in addition to creating the drink with special flavors and more striking aromas. β-glucosidase is an enzyme that has great capacity to promote biotransformation, carrying out the hydrolysis of glycosidically linked compounds into glucose and aromatic terpenes. Aromazyme from Lallemand Inc. is an enzymatic preparation of this specific enzyme and is recommended for carrying out this transformation into beers. Given the information presented, this work aimed to prepare two batches of 7.5 L of American Pale Ale beer produced with and without Aromazyme. The samples were developed with raw materials such as malt, water, hops and yeast, in addition to the addition of 0.4 g of the enzyme compound to the beer that received the enzyme. The drinks were characterized through physical-chemical analyzes (pH, determination of soluble solids, bitterness, color, alcoholic content and total sugars), in addition to identifying the volatile profile by Gas Chromatography coupled to Mass Spectrophotometry and of visual (color), olfactory (aroma), gustatory (flavor and bitterness) parameters, general evaluation and purchase intention through sensory analysis. As for the physical-chemical analyses, the results found were similar when comparing the samples, in accordance with the parameters defined for the style in the Beer Judge Certification Program. Sample A1 had 18; 6.3 and 11.19% reduction in the analyzes of soluble solids, total sugars and bitterness, respectively, and an increase of 0.45% in pH and 3% in color, compared to the sample without additive. The alcohol content resulted in equal values for both samples. The identified volatiles showed variations in percentage area values between beers, with compounds such as isoamyl acetate, ethyl hexanoate, linalool and ethyl octanoate showing increases of 12.48; 15.87; 3.08 and 7.35%, respectively, in beer with the additive compared to the sample without Aromazyme. In contrast, the components phenylethyl alcohol, citronellol and geraniol resulted in increases of, respectively, 15.13; 27.41 and 3.66% in beer without Aromazyme compared to beer without the additive. As for the sensory analysis, it can be seen that the application of the additive generated sensory changes between the beers, with the flavor, purchase intention and final evaluation of the sample containing Aromazyme being the experts' favorite, while the aroma and The bitterness of the beer without the additive was the best evaluated, indicating the evaluators' preference for the drink in which the additive was used. Such information suggests that the use of Aromazyme in the production of beer samples can provide innovative sensory experiences, without altering the basic characteristics of the drink.
The biotransformation of hops is one of the ways to generate better use of this important beer input, reducing production costs, in addition to creating the drink with special flavors and more striking aromas. β-glucosidase is an enzyme that has great capacity to promote biotransformation, carrying out the hydrolysis of glycosidically linked compounds into glucose and aromatic terpenes. Aromazyme from Lallemand Inc. is an enzymatic preparation of this specific enzyme and is recommended for carrying out this transformation into beers. Given the information presented, this work aimed to prepare two batches of 7.5 L of American Pale Ale beer produced with and without Aromazyme. The samples were developed with raw materials such as malt, water, hops and yeast, in addition to the addition of 0.4 g of the enzyme compound to the beer that received the enzyme. The drinks were characterized through physical-chemical analyzes (pH, determination of soluble solids, bitterness, color, alcoholic content and total sugars), in addition to identifying the volatile profile by Gas Chromatography coupled to Mass Spectrophotometry and of visual (color), olfactory (aroma), gustatory (flavor and bitterness) parameters, general evaluation and purchase intention through sensory analysis. As for the physical-chemical analyses, the results found were similar when comparing the samples, in accordance with the parameters defined for the style in the Beer Judge Certification Program. Sample A1 had 18; 6.3 and 11.19% reduction in the analyzes of soluble solids, total sugars and bitterness, respectively, and an increase of 0.45% in pH and 3% in color, compared to the sample without additive. The alcohol content resulted in equal values for both samples. The identified volatiles showed variations in percentage area values between beers, with compounds such as isoamyl acetate, ethyl hexanoate, linalool and ethyl octanoate showing increases of 12.48; 15.87; 3.08 and 7.35%, respectively, in beer with the additive compared to the sample without Aromazyme. In contrast, the components phenylethyl alcohol, citronellol and geraniol resulted in increases of, respectively, 15.13; 27.41 and 3.66% in beer without Aromazyme compared to beer without the additive. As for the sensory analysis, it can be seen that the application of the additive generated sensory changes between the beers, with the flavor, purchase intention and final evaluation of the sample containing Aromazyme being the experts' favorite, while the aroma and The bitterness of the beer without the additive was the best evaluated, indicating the evaluators' preference for the drink in which the additive was used. Such information suggests that the use of Aromazyme in the production of beer samples can provide innovative sensory experiences, without altering the basic characteristics of the drink.
Descrição
Palavras-chave
cerveja artesanal; biotransformação do lúpulo; Aromazyme; linalol; craft beer; β-glucosidase; hop biotransformation; linalool
Citação
ZENI, Fabrício. DESENVOLVIMENTO E CARACTERIZAÇÃO DE CERVEJA ARTESANAL PRODUZIDA COM ADITIVO AROMAZYME. 2023. Monografia (Graduação em Engenharia Química) – Universidade do Vale do Taquari - Univates, Lajeado, 12 dez. 2023. Disponível em: http://hdl.handle.net/10737/4242.