Avaliação de extrato de resíduo de lúpulo como clarificante de cerveja

Abstract

Clarifiers are substances used in the beer manufacturing process to help remove undesirable particles such as sediments, proteins, and yeast, making the beer clearer and more transparent. The aim of this undergraduate thesis was to investigate the effectiveness of hop residue as an alternative beer clarifier, with the goal of reducing the negative impacts associated with commercial clarifiers, both in terms of health and the environment. A comparative analysis was conducted between traditionally used commercial clarifiers, gelatin and olyvinylpolypyrrolidone (PVPP), and hop extract, seeking an efficient alternative that could offer similar results while using an organically sourced processing aid. The study analyzed the compositions of the commercial clarifiers and hop residue extract to make a comparison between them. The main focus was on the application of these clarifiers in beer during the final stage of fermentation. Evaluations were conducted to quantify proteins, phenolic compounds, and beer clarity. Based on the results obtained, it was possible to conclude that the use of hop residue extract proves to be a viable alternative for beer clarification. The hop extract showed favorable results in achieving a clearer beer, contributing to the clarification of the final product.