The effect of oak wood on beer quality.

• Grant number: 11/04251-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2012
• End date: March 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: André Ricardo Alcarde
• Grantee: Patricia Wyler
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Beer is the most widely consumed alcoholic beverage in Brazil. The specialty beers such as matured in oak are being increasingly sought by consumers. The maturation process using oak wood has been used for a long time, yet there is no research to examine the influence of wood in the beverage. The objective of this study is to identify the aromatic compounds involved in the interaction of oak wood with beer. Will be studied the influence of wood in the beer quality matured with cubes and in barrels of oak.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

WYLER, Patricia. Influence of oak wood on quality beer. 2013. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.