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Honey as malt adjunct on beer production

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

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)

Articles published in Pesquisa FAPESP Magazine about the research grant:
Light-infused beer