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

Author(s)

Giovanni Casagrande Silvello

• Document type: Master's Dissertation
• Press: Piracicaba.
• Institution: Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC)
• Defense date: 2019-02-04

Examining board members

Andre Ricardo Alcarde; Leonardo Lucas Madaleno; João Batista de Almeida e Silva; Waldemar Gastoni Venturini Filho

• Advisor: Andre Ricardo Alcarde

Abstract

The beer industry is expanding both in Brazil and in the world. In recent years microbreweries have been expanding, seeking products with differentiated quality to serve a growing number of discerning consumers. Aging beers enable product diversification and innovation. The objective of this work was to follow the evolution of the chemical composition and the influence on sensory profile of aging beer in ten-litter barrels made of different woods: American oak (Quercus alba), Amburana (Amburana cearensis) and Cabreúva (Mycrocarpus frondosus); during six months. Samples of beers stored in new barrels made of different woods were analyzed monthly. The comparison of chemical and sensorial characteristics between aged and non-aged beer allowed the knowledge of the changes that have occurred over time and the determination of the optimum quality product and sensory aspects. Samples will be evaluated through quality analysis, such as alcohol content, pH, color, total phenolics and bitterness. The profile of congeners and aromatic compounds were analyzed by chromatographic method (GC-FID). Holistic sensory tests were applied at the end of the maturation processes for evaluation of the samples. The barrel previous treatment assured beer microbiological stability during the first months of aging process. General composition evolution of the Barleywine beer was distinct for each wood, as well as sensory characteristics observed through different methods (Napping and Ultraflash profiling). Beers aged in brazilian-wood barrels highlighted regarding their total phenolic contente and differentiated from each other after physic-chemical parameters namely color and bitterness. (AU)

• FAPESP's process: 16/24158-0 - Chemical quality and sensory profile of beer aged in barrels made of different woods
• Grantee: Giovanni Casagrande Silvello
• Support Opportunities: Scholarships in Brazil - Master