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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The barrel aged beer wheel: a tool for sensory assessment

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Author(s):
Silvello, Giovanni C. [1] ; Bortoletto, Aline M. [1] ; Alcarde, Andre Ricardo [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr, Lab Technol & Beverages Qual, Escola Super Agr Luiz de Queiroz ESALQ, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: JOURNAL OF THE INSTITUTE OF BREWING; v. 126, n. 4, p. 382-393, 2020.
Web of Science Citations: 0
Abstract

There has been an increasing interest in the wooden barrel aging of beer in breweries worldwide. Monitoring of the barrel aging process relies mostly on changes in sensory parameters over time. This may be difficult for teams or brewers with little or no appropriate experience. The beer sensory wheel presents a broad approach to sensory aspects and generalised attributes for many beer styles. Accordingly, this tool may result in confusion through excessive visual information. The work reported here is based on literature research and sensory panel analysis employing ultra-flash profile with the aim to build a new visual tool for wooden barrel aged beer. This will aid the evaluation, training and quality assessment of barrel aged beer. It also provides specific terminology to describe the sensory changes during the barrel aging process. This approach was used to elucidate the characteristics of different wood species (amburana, cabreuva and American oak), and evaluate the flavour transformation of wooden barrel aged beer compared to non-aged beer. The barrel aged beer wheel comprises attributes and references for flavour evaluation and also terms that define the main transformational pathways, namely oxidation, wood extraction and biotransformation. The wheel described here is intended to meet academic and professional needs for the quality assessment of wooden barrel aged beer based on sensory analysis. (C) 2020 The Institute of Brewing \& Distilling (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