Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
Abstract
:1. Introduction
2. Material and Methods
2.1. Craft Beers and Styles
2.2. Chemical Composition of Craft Beers
2.3. Beer Color
2.4. Polyphenols and Antioxidant Analysis
2.5. Determination of Bitterness
2.6. Sensory Analysis of Craft Beers
2.7. Statistical Analysis
3. Results
3.1. Craft Beer Composition and Color
3.2. Bitterness, Antioxidant Activity, and Polyphenols
3.3. Sensory Analysis of Beers
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Beer Samples | Type | Beer Color | Packing | Packing Volume (mL) | Production City | Purchase Place |
---|---|---|---|---|---|---|
CAP | Lager | Yellow | Bottle | 1000 | Porto Alegre | Specialty store |
SAL | Lager | Yellow | Can | 473 | Caxias do Sul | Supermarket |
WSB | Lager | Yellow | Bottle | 1000 | Porto Alegre | Specialty store |
IPA | Ale | Red | Bottle | 500 | Campo Bom | Specialty store |
IRA | Ale | Red | Bottle | 600 | Porto Alegre | Specialty store |
RPO | Ale | Brown | Bottle | 600 | Gramado | Specialty store |
Style/Beer | Turbidity (NTU) | pH | Total Solids (°Brix) | Dry Extract (g/L) | Acidity (g Acetic Acid/L) | Density | Sugars (% w/v) | Ethanol (% w/v) |
---|---|---|---|---|---|---|---|---|
CAP | 7.27 e | 4.24 c | 6.75 b,c | 4.20 d | 1.84 c | 1.0112 b | 0.9 d,e | 5.1 c |
SAL | 1.44 f | 4.12 c | 5.75 c | 3.84 e | 1.49 d | 1.0098 b | 0.93 c,d | 5.0 c |
WSB | 16.78 d | 3.88 d | 7 b | 4.80 c | 1.97 b | 1.0116 b | 0.95 c | 5.0 c |
IPA | 37.77 b | 4.12 c | 7 b | 4.21 d | 1.97 b | 1.0084 b | 0.86 e | 6.2 b |
IRA | 29.14 c | 4.33 a,b | 7.75 b | 5.36 b | 1.52 d | 1.0139 a,b | 1.13 b | 6.2 b |
RPO | 230 a | 4.40 a | 10 a | 7.47 a | 2.19 a | 1.0222 a | 2.08 a | 7.0 a |
Style/Beer | L* | a* | b* | C* | h* | EBC Units |
---|---|---|---|---|---|---|
CAP | 87.21 c | 1.82 d | 47.39 c | 47.43 c | 1.532 a | 13.37 d |
SAL | 91.65 a | −0.49 f | 32.73 e | 32.74 e | −1.556 e | 7.50 e |
WSB | 89.90 b | 1.01 e | 40.87 d | 40.89 d | 1.546a | 9.75 e |
IPA | 77.12 d | 12.13 c | 71.72 b | 72.74 b | 1.403 b | 16.75 c |
IRA | 62.46 e | 29.06 b | 89.60 a | 94.19 a | 1.257 c | 44.75 b |
RPO | 14.02 f | 33.43 a | 24.03 f | 41.17 d | 0.623 d | 157.0 a |
Style/Beer | Total Polyphenols (mg EAG/mL) | DPPH (μmol Trolox/mL) | Bitterness (IBU) |
---|---|---|---|
CAP | 0.61 d | 3.24 b | 9.52 f |
SAL | 0.35 e | 1.74 e | 11.57 e |
WSB | 1.68 a | 5.58 a | 12.55 d |
IPA | 0.8 c | 2.30 c | 46.15 a |
IRA | 0.95 b | 2.05 d | 33.45 b |
RPO | 1.62 a | 3.14 b | 24.72 c |
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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. https://doi.org/10.3390/beverages4040106
Da Costa Jardim C, De Souza D, Cristina Kasper Machado I, Massochin Nunes Pinto L, De Souza Ramos RC, Garavaglia J. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages. 2018; 4(4):106. https://doi.org/10.3390/beverages4040106
Chicago/Turabian StyleDa Costa Jardim, Carmelita, Daiana De Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata Cristina De Souza Ramos, and Juliano Garavaglia. 2018. "Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil" Beverages 4, no. 4: 106. https://doi.org/10.3390/beverages4040106
APA StyleDa Costa Jardim, C., De Souza, D., Cristina Kasper Machado, I., Massochin Nunes Pinto, L., De Souza Ramos, R. C., & Garavaglia, J. (2018). Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages, 4(4), 106. https://doi.org/10.3390/beverages4040106