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| Author(s): |
Raquel Aizemberg
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Lorena. |
| Institution: | Universidade de São Paulo (USP). Escola de Engenharia de Lorena (EEL/ASDI) |
| Defense date: | 2015-07-03 |
| Examining board members: |
João Batista de Almeida e Silva;
Rita de Cássia Lacerda Brambilla Rodrigues;
Magali Conceição Monteiro da Silva;
Waldemar Gastoni Venturini Filho
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| Advisor: | João Batista de Almeida e Silva; Giovani Brandão Mafra de Carvalho |
| Abstract | |
Part of malted barley can be replaced by adjuncts, which can be from cereals, or carbohydrates of vegetable origin. Sugarcane is a raw material favorable to the alcoholic fermentation to be rich in carbohydrates and micronutrients, and can be used as a adjunct. The wort fermentation studies with this adjunct in the form of sugarcane juice and sugarcane syrup, were performed in the Beverage Pilot Plant EEL-USP, and from there, it were made physical-chemical, microbiological and sensorial analysis with beers with different proportion of adjuncts. The fermentations were initially carried out in laboratory scale (1 L) prepared with sugarcane juice or sugarcane syrup in different treatments and in two different concentrations (25% and 50%), and also 100% of malt wort. Analysis of cell concentration and viability, pH, extract consumption and ethanol formation were held throughout the fermentations and also calculation of the productivity and yield. Assays with sugarcane juice and syrup without treatment were selected for production on a slightly larger scale (5L) and physico-chemical and sensorial analyzes were performed. Beer made with 25% of sugarcane syrup without treatment was a beer more accepted and it was chosen for the production on a pilot scale (200 L). Physico-chemical and aging analyzes were performed, and that beer was also evaluated by sensory analyzis compared with two beer market, where again it was declared as the most accepted, showing that the sugarcane syrup is a very interesting adjunct in the manufacture of beer, showing a potential in the beverage market. Finally, beers with sugarcane syrupo were prepared in ale and lager form in a well-equipped infrastructure in a laboratory in a Belgian university. (AU) | |
| FAPESP's process: | 11/23657-0 - Employment of sugarcane juice and sugarcane syrup as adjunct barley malt for brewing |
| Grantee: | Raquel Aizemberg |
| Support Opportunities: | Scholarships in Brazil - Doctorate |