The barrel aged beer wheel: a tool for sensory assessment

Autor(es)

Silvello, Giovanni C. ^[1] ; Bortoletto, Aline M. ^[1] ; Alcarde, Andre Ricardo ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF THE INSTITUTE OF BREWING; v. 126, n. 4, p. 382-393, 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 16/24158-0 - Qualidade química e perfil sensorial da cerveja envelhecida em barris de diferentes madeiras
• Beneficiário: Giovanni Casagrande Silvello
• Modalidade de apoio: Bolsas no Brasil - Mestrado