EVALUATION OF PHYSICAL-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS AND SENSORY PROFILE OF PILSNER BEERS SOLD IN SERRA GAÚCHA
Avaliação das características físico-químicas e microbiológicas e perfil sensorial de cervejas pilsen vendidas na Serra Gaúcha
DOI:
https://doi.org/10.35699/2447-6218.2024.45167Keywords:
Beer, Pilsen, brewing industry.Abstract
Objective: To evaluate and compare physicochemical, microbiological, and sensory characteristics of Pilsen beers marketed in Serra Gaúcha. Methods: In the first study, 11 samples, with the Pilsen denomination on the label, were submitted to physicochemical, microbiological, and organoleptic tests. In the second comparative, five people were identified and selected as appreciators (Group A) and five people were identified and selected as non-appreciators (Group B). Results: The item flavor showed statistical significance between Group A and the reference beer. In the physicochemical analyses, there was a statistical difference (p≤0.01) in color between the reference and Group B, which also presented a higher than average alcohol content as compared to the others. As for the microbiological analyses, one sample presented growth of Brettanomyces sp. It is therefore possible to verify that deficient standards exist in the manufacturing process of the products where the inclusion of additives is allowed, regardless of origin, which ultimately confuses and hinders the consumers’ perceptions of quality in the product. Conclusion: More rigid legal parameters are suggested and new production techniques are needed to generate more differentiated and higher-quality products. Finally, a clear legal deficiency was observed in the brewing sector.
Keywords: Beer, Pilsen, brewing industry.
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