A carregar...
Publicação
Desenvolvimento de uma “cerveja” à base de matérias primas locais
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.18 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
No panorama cervejeiro, a cerveja artesanal está a ganhar importância. Os produtores apostam cada vez mais no inovação das técnicas, promovendo uma maior modernização e diferenciação dos produtos, com o intuito de despertar interesse nos consumidores e satisfazer as suas necessidades. Entre os melhoramentos adotados está a utilização de matérias primas locais como de forma a contribuir para a economia local, diminuir o desperdício alimentar, promover hábitos sustentáveis, e diminuir simultaneamente os custos da produção.
A presente dissertação teve como objetivo geral desenvolver uma bebida tipo cerveja a partir de matérias primas locais. Assim, realizaram-se diversos ensaios com o intuito de substituir a cevada maltada, o lúpulo e a levedura comercial por outros componentes que permitissem obter uma bebida com propriedades sensoriais similares às de uma witbier. As várias etapas do processo (mosturação/sacarificação, ebulição e fermentação) foram acompanhadas recorrendo a métodos e equipamentos simples (teste do iodo, determinação do pH com tiras indicadoras, determinação da densidade por densímetro, ºBrix com recurso a um refractómetro portátil).
Após a realização dos ensaios, chegou-se a uma formulação final na qual 1) a fonte de açúcares e amido foi substituída por batata doce e arroz, 2) a fonte de enzimas amilolíticas foi substituída por enzimas provenientes da cozedura de batata doce, 3) a capacidade antisséptica conferida pela adição de várias especiarias e ervas aromáticas, 4) o amargor foi conferido por hortelã, e 5) o inóculo comercial foi produzido a partir de uma fermentação espontânea de gengibre e açúcar.
Com base nos resultados obtidos foi possível demonstrar a viabilidade da aplicação de técnicas cervejeiras em matérias primas produzidas no terroir local, mesmo em condições de produção caseira, desde que respeitadas as condições de fermentação, conseguindo-se uma produção local de “cerveja”, sem a necessidade do uso de matérias primas importadas.
In the brewing panorama, craft beer is more and more important. Producers are increasingly betting on improving techniques, promoting the modernization and differentiation of their products, in order to awaken interest in consumers and satisfy their needs. Among the improvements adopted is the use of local raw materials as a way of contributing to the local economy, reducing food waste, promoting sustainable habits, and simultaneously reducing production costs. The present dissertation had as general objective to develop a beer type drink from local raw materials. Thus, several tests were carried out in order to replace malted barley, hops and commercial yeast with other components that would allow obtaining a drink with sensory properties similar to those of a witbier. The several stages of the process (brewing/saccharification, boiling and fermentation) were followed using simple methods and equipment (iodine test, pH determination with indicator strips, density measured with a densimeter and ºBrix using a portable refractometer). After the assays, a final formulation was reached in which 1) the source of sugars and starch was replaced by sweet potatoes and rice, 2) the source of amylolytic enzymes was replaced by enzymes from cooking sweet potatoes, 3) the antiseptic capacity was conferred by the addition of various spices and aromatic herbs, 4) the bitterness was conferred by mint, and 5) the inoculum was produced from a spontaneous fermentation of ginger and sugar. Based on the results obtained, it was possible to demonstrate the viability of the application of brewing techniques in raw materials produced in a local terroir, even under conditions of home production, provided that the fermentation conditions are respected, achieving a local production of “beer” without the need to use imported raw materials.
In the brewing panorama, craft beer is more and more important. Producers are increasingly betting on improving techniques, promoting the modernization and differentiation of their products, in order to awaken interest in consumers and satisfy their needs. Among the improvements adopted is the use of local raw materials as a way of contributing to the local economy, reducing food waste, promoting sustainable habits, and simultaneously reducing production costs. The present dissertation had as general objective to develop a beer type drink from local raw materials. Thus, several tests were carried out in order to replace malted barley, hops and commercial yeast with other components that would allow obtaining a drink with sensory properties similar to those of a witbier. The several stages of the process (brewing/saccharification, boiling and fermentation) were followed using simple methods and equipment (iodine test, pH determination with indicator strips, density measured with a densimeter and ºBrix using a portable refractometer). After the assays, a final formulation was reached in which 1) the source of sugars and starch was replaced by sweet potatoes and rice, 2) the source of amylolytic enzymes was replaced by enzymes from cooking sweet potatoes, 3) the antiseptic capacity was conferred by the addition of various spices and aromatic herbs, 4) the bitterness was conferred by mint, and 5) the inoculum was produced from a spontaneous fermentation of ginger and sugar. Based on the results obtained, it was possible to demonstrate the viability of the application of brewing techniques in raw materials produced in a local terroir, even under conditions of home production, provided that the fermentation conditions are respected, achieving a local production of “beer” without the need to use imported raw materials.
Descrição
Mestrado em Ciências Gastronómicas. Universidade de Lisboa, Instituto Superior de Agronomia. Universidade Nova de Lisboa, Faculdade de Ciências e Tecnologia
Palavras-chave
witbier técnicas cervejeiras matérias primas alternativas terroir inovação witbier beer production technique alternative raw-materials terroir innovation
Contexto Educativo
Citação
Gomes, G.L.B. Desenvolvimento de uma “cerveja” à base de matérias primas locais. Lisboa: ISA-Universidade de Lisboa, 2021. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa