Comparação do amargor de diferentes tipos de cervejas empregando método de espectrofotometria UV-Vis

Abstract

Beer moves the market in a constant expansion, being this the favorite drink of thousands of Brazilians. Bitterness is one of the main characteristics among beers. The bitter taste of beer comes from the isomerization of compounds called alpha-acids from hops. The control of the bitterness pattern carried out by the brewing companies is carried out using the UV-Vis spectrophotometry method. Thus, the objective of this work was to quantify the bitterness of 3 types of beers: IPA, Pilsen and Pure Malt, using the UV-Vis spectrophotometry method and to construct an empirical bitterness curve, comparing the bitterness of some beers on the market to evaluate whether beers in general, available for sale, fit the estimated bitterness range for each beer. It was possible to compare the result of the quantification of the analyzed bitterness with a tabulated reference value and with an empirical bitterness curve. The results were positive and showed the reliability of the UV-Vis spectrophotometry method for determining bitterness, in addition, the results when analyzed and inserted in the empirical bitterness curve are similar to the data provided by the manufacturers.