Evaluación de la incorporación de aguamiel de agave (Agave americana L.) y plantas aromáticas en la elaboración de cerveza artesanal.
The objective of this research was to make craft beer from agave mead (Agave americana L.) as fermentation due to its yeast content, and adding two aromatic plants: lemongrass (Cymbopogon citratus) and cedar (Aloysia citrodora) as partial substitutes for hops. To obtain the best formulation, a compl...
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| Natura: | bachelorThesis |
| Lingua: | spa |
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2020
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/6706 |
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Aggiungi Tag | Riassunto: | The objective of this research was to make craft beer from agave mead (Agave americana L.) as fermentation due to its yeast content, and adding two aromatic plants: lemongrass (Cymbopogon citratus) and cedar (Aloysia citrodora) as partial substitutes for hops. To obtain the best formulation, a completely randomized block design was applied in an AxBxC factorial arrangement, with two replicas; each factor with two levels; factor A levels; a1: (15% of mead in relation to the obtained juice) and a2: (15% of mead in relation to the must obtained), levels of factor B; b1: (lemongrass) and b2: (cedron) and factor C levels; c1: (15% hop replacement) and c2: (30% hop replacement). The craft beer was obtained after three weeks; divided into two phases: fermentation (one week) and maturation (two weeks); during the process physical-chemical changes were evaluated, from day 0 to day 7, 14 and 21. In this way it was determined that T3 treatment (a1b1c2) with 15% of added agave mead in relation to the juice and 30% substitution of hops with lemongrass is the best and underwent a bromatological, microbiological and acceptance evaluation (preference of two best obtained treatments T3 and T4 with a control); the following data was obtained alcoholic grade (4% v/v), total acidity (0,29% m/m, lactic acid), density (1,0040 g/mL), ash (0,21% m/v) , pH (4,21), total solids (7,05%), carbonation (2,2% v/v), total iron (0,34 mg/kg), arsenic (0,1037 mg/kg), copper (0,23 mg/kg), zinc (0,18 mg/kg), lead (< 0,09 mg/kg), anaerobic bacteria counting (1,0x107 CFU/mL), mold counting (< 10 CFU/mL), yeast counting (5,3x105 CFU/mL). With sensory evaluation it was determined that treatments T3 and T4, are on a scale of 4 "I do not like or I dislike" and 5 "I like it slightly". The production yield is 56,38% and the retail price of the presentation in 330 mL bottles is $2,24 with a 25% return; in other positioned craft beers in the market the cost varies between $2,50 and $3,00. |
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