Next Article in Journal
Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in Barrel Water Extracts
Next Article in Special Issue
Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production
Previous Article in Journal
Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages
Previous Article in Special Issue
The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach
Article Menu

Export Article

Open AccessArticle
Beverages 2018, 4(4), 106; https://doi.org/10.3390/beverages4040106

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

1
Institute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, Brazil
2
Department of Nutrition, Federal University of Health Sciences of Porto Alegre, Rua Sarmento Leite, 245, Porto Alegre 90050-170, Brazil
*
Author to whom correspondence should be addressed.
Received: 17 October 2018 / Revised: 12 December 2018 / Accepted: 14 December 2018 / Published: 19 December 2018
(This article belongs to the Special Issue Brewing and Craft Beer)
Full-Text   |   PDF [743 KB, uploaded 19 December 2018]   |  
  |   Review Reports

Abstract

Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil. View Full-Text
Keywords: craft beer; polyphenols; bitterness; preference; sensory attributes craft beer; polyphenols; bitterness; preference; sensory attributes
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Da Costa Jardim, C.; De Souza, D.; Cristina Kasper Machado, I.; Massochin Nunes Pinto, L.; De Souza Ramos, R.C.; Garavaglia, J. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages 2018, 4, 106.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top