Desenvolvimento de um sistema de controle digital de temperatura para mosturação no processo de fabricação de cervejas artesanais

Abstract

Aiming at the high consumption and economic importance of beer, the search for increasingly efficient processes to improve the sensory quality of the final product is desired among manufacturers, especially artisanal growing more every day. In the brewing process, a step of great importance is the mash, in which it makes cooking the mixture of water and malt ingredients, the temperature being prime factor. For a satisfactory conducting this process, we performed a study directed to make the necessary lifting theoretical data and analyzing its principal variables in order to control the same. It is described, then, the development of a digital control system micromachined temperature for mashing process in the production of brewed beers.