A newer source of microorganism to produce Catharina Sour beers

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade de Brasília-
Autor(es): dc.contributorUniversidade de Brasília-
Autor(es): dc.contributorUniversidade de Brasília-
Autor(es): dc.contributorUniversidade de Brasília-
Autor(es): dc.creatorGhesti, Grace Ferreira-
Autor(es): dc.creatorCarvalho, Igor-
Autor(es): dc.creatorCarmo, Talita Souza-
Autor(es): dc.creatorSuarez, Paulo Anselmo Ziani-
Data de aceite: dc.date.accessioned2024-07-22T12:23:31Z-
Data de disponibilização: dc.date.available2024-07-22T12:23:31Z-
Data de envio: dc.date.issued2023-10-30-
Data de envio: dc.date.issued2023-10-30-
Data de envio: dc.date.issued2023-01-15-
Fonte completa do material: dc.identifierhttp://repositorio2.unb.br/jspui/handle/10482/46774-
Fonte completa do material: dc.identifierhttps://doi.org/10.1590/fst.102022-
Fonte completa do material: dc.identifierhttps://orcid.org/0000-0003-1043-5748-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/802645-
Descrição: dc.descriptionBrazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers.-
Descrição: dc.descriptionInstituto de Química (IQ)-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAcesso Aberto-
Direitos: dc.rights(CC BY)-
Palavras-chave: dc.subjectCerveja-
Palavras-chave: dc.subjectFermentação-
Palavras-chave: dc.subjectPólen de abelha-
Palavras-chave: dc.subjectBactérias ácido lácticas frutofílicas-
Palavras-chave: dc.subjectLeveduras-
Título: dc.titleA newer source of microorganism to produce Catharina Sour beers-
Aparece nas coleções:Repositório Institucional – UNB

Não existem arquivos associados a este item.