HONEY AS MALT ADJUNCT ON BEER PRODUCTION

• Grant number: 11/21823-0
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2012
• End date: February 28, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Waldemar Gastoni Venturini Filho
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
• City of the host institution: Botucatu

Abstract

The aim of this project will be to produce beer using honey as malt adjunct. The treatments will be the extract concentration in wort (11, 13, 15 Brix) and the honey proportion on beer recipe (0, 20, 40%). The essays will be carried with two repetition. The beer will be analysed for alcohol, real and apparent extract, real and apparent fermentability, pH, acidity, colour, haze, bitter, CO2 and foam. The sensory analysis of beer will be done by hedonic scale test for appearance, odour, flavour and global evaluation. (AU)