Comparación de las características sensoriales de una cerveza artesanal tipo lager madurada en barricas de madera de Eucalipto (eucalyptus sp.) y Roble Blanco (Quercus alba) con una cerveza artesanal tipo Lager estándar

Muñoz San Juan, José Carlos (2020) Comparación de las características sensoriales de una cerveza artesanal tipo lager madurada en barricas de madera de Eucalipto (eucalyptus sp.) y Roble Blanco (Quercus alba) con una cerveza artesanal tipo Lager estándar. Other thesis, USAC.

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Abstract

Abstract Craft beer is a beverage that results from the fermentation of selected yeasts with must from barley malt or mixtures with other types of cereals that can be transformed into sugars by enzymatic digestion, by cooking and flavored with different hops. The main objective of this research was to compare the sensory characteristics of a lager�type craft beer matured in eucalyptus (Eucalyptus sp.) And white oak (Quercus alba) barrels, having been made in the city of Quetzaltenango, which, due to its climate cold favored the fermentation process in the production of craft beer. During the process, a lager craft beer matured in eucalyptus and oak wood barrels was made, where the sensory characteristics related to color, smell and taste were compared, by means of two sensory panels using the subjective response test, preferably hedonic seven-point scale and objective response test, difference test, paired comparison, 15 panelists participating in each one, where the differences in the attributes color, smell and taste were determined and also that the beers matured in wooden barrels of Oak and eucalyptus did not obtain a statistically significant difference between beers. The time required for changes in their attributes was assessed; these were representative sensory from the first 30 days of maturation in the wooden barrels, increasing the sensory characteristics in a second evaluation to the 60 days of maturation in the barrels. One of the important findings that were established in this comparison is the improvement in craft beer in its sensory aspects, which were acquired during the maturation process in the wooden barrels.

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