Chemical quality and sensory profile of beer aged in barrels made of different woods

• Grant number: 16/24158-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2017
• End date: February 28, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: André Ricardo Alcarde
• Grantee: Giovanni Casagrande Silvello
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

This project inteds to evaluate chemical and sensory influences on beer due to the aging process in barrels made of different woods. Additionally to physico-chemical analysis, GC_FID will be performed and GC-MS will contribute to determining beer fingerprint via SPME extraction. An aged beer aroma-wheel is intended to be developed to identify the contribution of the different woods employed on barrel-making. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SILVELLO, GIOVANNI C.; BORTOLETTO, ALINE M.; ALCARDE, ANDRE RICARDO. The barrel aged beer wheel: a tool for sensory assessment. JOURNAL OF THE INSTITUTE OF BREWING, v. 126, n. 4, p. 382-393, 2020. (16/24158-0)

Academic Publications

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

SILVELLO, Giovanni Casagrande. Chemical quality and sensory profile of beer aged in barrels made of different woods. 2019. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.