EFECTO DEL ENVEJECIMIENTO ACELERADO POR TEMPERATURA EN 3 TIPOS DIFERENTES DE CERVEZAS ALE (RUBIA DE TRIGO, ROJA Y NEGRA)
The research analyzed accelerated aging in Ale beers (wheat blonde, red, and dark) through a three-factor AxBxC design, considering the type of beer, aging time (4, 7, and 9 days), and storage temperature (23 °C, 26 °C, and 30 °C), in addition to studying their microbiological and sensory behavior....
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2025
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| Accés en línia: | https://repositorio.uteq.edu.ec/handle/43000/8962 |
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Afegir etiqueta | Sumari: | The research analyzed accelerated aging in Ale beers (wheat blonde, red, and dark) through a three-factor AxBxC design, considering the type of beer, aging time (4, 7, and 9 days), and storage temperature (23 °C, 26 °C, and 30 °C), in addition to studying their microbiological and sensory behavior. It was determined that the best physicochemical treatment for Ale beers (wheat blonde, red, and dark) was achieved at 23 °C, while the best sensory response was recorded at 26 °C |
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