Utilização de óleos vegetais regionais para a substituição da aeração no mosto cervejeiro
The practice of wort aeration prior to fermentation is considered universal in the brewing medium, due to the need of oxygen for the growth and maintenance of the health of the yeast. Recent publications have shown that alternative methods to traditional wort aeration, such as pre-inoculation of...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/38874 |
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| Resumo: | The practice of wort aeration prior to fermentation is considered universal in the
brewing medium, due to the need of oxygen for the growth and maintenance of the
health of the yeast. Recent publications have shown that alternative methods to
traditional wort aeration, such as pre-inoculation of the yeast or addition of
unsaturated fatty acids, may produce similar or superior fermentation characteristics.
It has also been shown that the use of these alternative methods, rather than direct
wort aeration, may reduce the potential for future oxidation of the finished product.
This study analyzed the dosage of palm oil and avocado oil, two regional oils from
the northeast of Brazil, in the production of small-scale beers and compared the
kinetics of fermentation and sensory characteristics with the standard technique of
oxygenation of the wort and with a non-oxygenated control. An economic analysis
was also performed, comparing the costs of production with the addition of pure
oxygen. The technique studied was valid, obtaining a more attenuated fermentation
with a more pleasant aroma and flavor. |
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