Physico-chemical and sensorial analysis in industrial Brazilian beers

• Grant number: 16/11150-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2016
• End date: September 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Daniel de Araujo Doretto
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

This project will analyze physico-chemical characteristics of the main industrial Brazilian beer brands and its acceptability by sensorial analysis. Seven beers will be bought of different brands: Antártica, Brahma, Skol, Schin, Itaipava, Kaiser and Bavária, selected according with the Brazilian market share and belonging to breweries: AmBev, Brasil Kirin, Grupo Petrópolis and Heineken. It will be bought three different beer per brand, one sample of each lot. The physico-chemical analysis will be done in duplicate: Alcohol, Real Extract, Apparent Extract, Original Extract, pH, Total Acidity, Bitterness, Color, Haze, Carbonic gas. The beers will be also evaluated sensorially by the Scale Hedonic Test. The results of physico-chemical and sensorial analysis will be submitted to variance analysis (ANOVA) and the means will be compared by the Tukey test. After achieve this work it will be possible to verify if the differences of consumption among the Brazilian industrial brands are due to intrinsic qualities of the beers or to the investment on marketing by the industries. (AU)