A influência da reação de Maillard na geração de álcool e nas características sensoriais da cerveja artesanal

Abstract

In recent years, especially during the pandemic, the consumption of craft beer has grown dramatically in Brazil. As a consequence, the number of craft breweries in the country also increased. However, the high cost of production makes the market still very restricted. Despite this, some breweries are betting on creativity to promote more accessible and innovative products on the market. As a rule, different beers primarily imply different malt combinations. There are two main types of malt: base malts and specialty malts. Specialty malts are used for aroma and flavor, and have no diastatic power. Within the group of specialty malts are roasted malts. These have their sugars charred by roasting at high temperatures, giving them a deep red/brown or black colour. The purpose of this work is to replicate the technique for obtaining toasted malt and evaluate its influence on the craft beer manufacturing process, such as: its interference in the conversion power of sugar into alcohol and also how its properties can alter the sensory characteristics of the product. end, in particular the taste In order to evaluate the influence of roasting level, Pilsen malt was roasted at two different levels in order to achieve independent profiles in the final product. The first profile was the Amber malt, being necessary to toast the base malt for 30 minutes at 175ºC. The second profile refers to Type III Carafa Malt, where it took 30 minutes at 190ºC to reach the desired level of toast. To analyze the difference in flavor between the beers produced, the comparison or difference-from-control test was used, which simultaneously evaluates one or more experiences regarding a specific attribute, determining the difference and the degree of difference in relation to a specific attribute. control. In this case, the specific attribute to be evaluated was flavor. Beers 1, 2 and 3 had final concentrations of 19.90g/L, 17.84g/L and 15.38g/L of ethanol respectively. This behavior was expected, since the higher the degree of roasting, the lower the diastatic power of the grain. Regarding the sensory analysis of the final products, only Beer 2 did not correspond to expectations, where the color and flavor differed little from the control. Therefore, only Beer 3 presented different characteristics from the control at a significance level of 5%.