Prospecção de materiais lignocelulósicos como clarificantes de cerveja artesanal

Abstract

The quality of a product directly influences total consumer satisfaction, so for beers, color characterization is a very important attribute. Cloudiness occurs when beer is cooled to around 0 ° C, making the protein-polyphenol complex insoluble. Initially cold turbidity is reversible if it is brought to room temperature. If it remains for a long time, it will become sediment, so the defect becomes reversible. The use of stabilizing additives or clarifying agents avoids this problem as these products are added to the boil and remove the polyphenols or proteins or even the complex formed. In this research were applied ligocellulosic materials, based on malt bagasse and rice husk, subjected to pretreatment in basic medium and modified through oxidation process. These materials, were applied to the brewer's wort and were analyzed along the fermentation and maturation parameters in relation to phenolic compounds contents, proteins, turbidity, EBC color and alcohol content. Through these parameters it was possible to admit the capacity of oxidized materials based on rice husk and malt bagasse as an option for beer clarifiers. Among the two materials studied, rice husk proved to be more efficient than malt pomace clarifier.