Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo
Ano de defesa: | 2021 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Pontif?cia Universidade Cat?lica do Rio Grande do Sul
|
Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Engenharia e Tecnologia de Materiais
|
Departamento: |
Escola Polit?cnica
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://tede2.pucrs.br/tede2/handle/tede/10078 |
Resumo: | Humulus lupulus L., also known as hops, is characterized by being a plant used in the manufacture of beer, mainly because it has aromatic and bitterness properties that are incorporated into the drink. As in many plants, essential oils can be extracted from hops and introduced to the drink in order to promote the aroma that we perceive in beer. Therefore, this work aims to extract essential oil from hops using two methods, steam drag and supercritical CO2 extraction, evaluate the yield and composition of volatile extracts and produce Pilsen beers with these compounds, varying the amounts of extract between 0.5 mL to 10.0 mL in the final product. Afterwards, a sensory analysis of the final product was carried out by a specialized panel in order to compare the quality of these samples and confirm the possible replacement of the hop pellet by the essential oil. As a final result, this project used only the essential oil extracted from the steam-drag method as its separation with the other compounds present in the products of these processes is faster and less complex, even if the yield of a supercritical fluid method is higher and better compared to that one. Regarding beer production, it was noticed that, among the amounts of hop essential oil added to beer, the volumetric range that varies between 1.0 mL and 5.0 mL provides a quality product, validated by sensory analysis. Added to this, the major components of the essential oil of hops are myrcene, ?-humulene and ?farnecene, for the two methods of extraction used, consequently, they are the compounds that give properties to beer such as bitterness, aroma and freshness. |
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Cassel, Eduardohttp://lattes.cnpq.br/1010358462837790http://lattes.cnpq.br/0383774622690658Muller, Luciano da Silva2022-02-07T19:39:41Z2021-10-26http://tede2.pucrs.br/tede2/handle/tede/10078Humulus lupulus L., also known as hops, is characterized by being a plant used in the manufacture of beer, mainly because it has aromatic and bitterness properties that are incorporated into the drink. As in many plants, essential oils can be extracted from hops and introduced to the drink in order to promote the aroma that we perceive in beer. Therefore, this work aims to extract essential oil from hops using two methods, steam drag and supercritical CO2 extraction, evaluate the yield and composition of volatile extracts and produce Pilsen beers with these compounds, varying the amounts of extract between 0.5 mL to 10.0 mL in the final product. Afterwards, a sensory analysis of the final product was carried out by a specialized panel in order to compare the quality of these samples and confirm the possible replacement of the hop pellet by the essential oil. As a final result, this project used only the essential oil extracted from the steam-drag method as its separation with the other compounds present in the products of these processes is faster and less complex, even if the yield of a supercritical fluid method is higher and better compared to that one. Regarding beer production, it was noticed that, among the amounts of hop essential oil added to beer, the volumetric range that varies between 1.0 mL and 5.0 mL provides a quality product, validated by sensory analysis. Added to this, the major components of the essential oil of hops are myrcene, ?-humulene and ?farnecene, for the two methods of extraction used, consequently, they are the compounds that give properties to beer such as bitterness, aroma and freshness.O Humulus lupulus L., tamb?m conhecido como l?pulo, caracteriza-se por ser uma planta utilizada na fabrica??o de cervejas, principalmente, porque apresenta propriedades arom?ticas e de amargor que s?o incorporadas ? bebida. Assim como em diversas as plantas, os ?leos essenciais podem ser extra?dos do l?pulo e introduzidos ? bebida com o objetivo de promover o aroma que ? percebido na cerveja. Sendo assim, este trabalho visa extrair ?leo essencial de l?pulo por meio de dois m?todos, arraste a vapor e extra??o com CO2 supercr?tico, avaliar o rendimento e a composi??o dos extratos vol?teis e produzir cervejas tipo Pilsen com esses compostos, variando as quantidades de extrato entre 0,5 mL a 10,0 mL no produto final. A partir disso, uma an?lise sensorial do produto final foi realizada por uma banca especializada a fim de comparar a qualidade dessas amostras e a confirma??o da poss?vel substitui??o do pellet de l?pulo pelo ?leo essencial. Como resultado final, esse projeto utilizou apenas o ?leo essencial extra?do do m?todo por arraste a vapor por ser mais r?pido e menos complexa sua separa??o com os demais compostos presentes nos produtos desses processos, mesmo que o rendimento de extra??o por fluido supercr?tico seja maior e melhor em rela??o a aquele. Em rela??o a produ??o de cerveja, percebeu-se que, entre as quantidades de ?leo essencial de l?pulo adicionado ? cerveja, a faixa volum?trica que varia entre 1,0 mL e 5,0 mL confere um produto de qualidade, validado por an?lises sensoriais. Somado a isso, os componentes majorit?rios do ?leo essencial do l?pulo s?o o mirceno, o ?-humuleno e o ?farneceno, para os dois m?todos de extra??o utilizados, consequentemente s?o os compostos que conferem propriedades ? cerveja como amargor, aroma e frescor.Submitted by PPG Engenharia e Tecnologia de Materiais (engenharia.pg.materiais@pucrs.br) on 2022-02-04T14:08:16Z No. of bitstreams: 1 Disserta??o_Luciano Muller.pdf: 3452059 bytes, checksum: 25e40212c01a2c93e648ecea694fe785 (MD5)Approved for entry into archive by Sheila Dias (sheila.dias@pucrs.br) on 2022-02-07T19:25:10Z (GMT) No. of bitstreams: 1 Disserta??o_Luciano Muller.pdf: 3452059 bytes, checksum: 25e40212c01a2c93e648ecea694fe785 (MD5)Made available in DSpace on 2022-02-07T19:39:41Z (GMT). No. of bitstreams: 1 Disserta??o_Luciano Muller.pdf: 3452059 bytes, checksum: 25e40212c01a2c93e648ecea694fe785 (MD5) Previous issue date: 2021-10-26Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPESapplication/pdfhttp://tede2.pucrs.br:80/tede2/retrieve/183232/Disserta%c3%a7%c3%a3o_Luciano%20Muller.pdf.jpgporPontif?cia Universidade Cat?lica do Rio Grande do SulPrograma de P?s-Gradua??o em Engenharia e Tecnologia de MateriaisPUCRSBrasilEscola Polit?cnicaAn?lise SensorialCervejaCromatografia GasosaExtra??oL?pulo?leo EssencialBeerGas ChromatographyEssential OilExtractionHopSensorial AnalysisENGENHARIASEstudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?puloinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisTrabalho n?o apresenta restri??o para publica??o495391460509391966550050060045189710564848268253590462550136975366info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da PUC_RSinstname:Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS)instacron:PUC_RSTHUMBNAILDisserta??o_Luciano Muller.pdf.jpgDisserta??o_Luciano Muller.pdf.jpgimage/jpeg4963http://tede2.pucrs.br/tede2/bitstream/tede/10078/4/Disserta%C3%A7%C3%A3o_Luciano+Muller.pdf.jpg6ced0e1a47f85fd2e0c6b368c1f392b9MD54TEXTDisserta??o_Luciano Muller.pdf.txtDisserta??o_Luciano Muller.pdf.txttext/plain95601http://tede2.pucrs.br/tede2/bitstream/tede/10078/3/Disserta%C3%A7%C3%A3o_Luciano+Muller.pdf.txtd3882eb6a555d09d22ff80165c563365MD53ORIGINALDisserta??o_Luciano Muller.pdfDisserta??o_Luciano Muller.pdfapplication/pdf3452059http://tede2.pucrs.br/tede2/bitstream/tede/10078/2/Disserta%C3%A7%C3%A3o_Luciano+Muller.pdf25e40212c01a2c93e648ecea694fe785MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-8590http://tede2.pucrs.br/tede2/bitstream/tede/10078/1/license.txt220e11f2d3ba5354f917c7035aadef24MD51tede/100782022-02-07 20:00:25.643oai:tede2.pucrs.br:tede/10078QXV0b3JpemE/P28gcGFyYSBQdWJsaWNhPz9vIEVsZXRyP25pY2E6IENvbSBiYXNlIG5vIGRpc3Bvc3RvIG5hIExlaSBGZWRlcmFsIG4/OS42MTAsIGRlIDE5IGRlIGZldmVyZWlybyBkZSAxOTk4LCBvIGF1dG9yIEFVVE9SSVpBIGEgcHVibGljYT8/byBlbGV0cj9uaWNhIGRhIHByZXNlbnRlIG9icmEgbm8gYWNlcnZvIGRhIEJpYmxpb3RlY2EgRGlnaXRhbCBkYSBQb250aWY/Y2lhIFVuaXZlcnNpZGFkZSBDYXQ/bGljYSBkbyBSaW8gR3JhbmRlIGRvIFN1bCwgc2VkaWFkYSBhIEF2LiBJcGlyYW5nYSA2NjgxLCBQb3J0byBBbGVncmUsIFJpbyBHcmFuZGUgZG8gU3VsLCBjb20gcmVnaXN0cm8gZGUgQ05QSiA4ODYzMDQxMzAwMDItODEgYmVtIGNvbW8gZW0gb3V0cmFzIGJpYmxpb3RlY2FzIGRpZ2l0YWlzLCBuYWNpb25haXMgZSBpbnRlcm5hY2lvbmFpcywgY29ucz9yY2lvcyBlIHJlZGVzID9zIHF1YWlzIGEgYmlibGlvdGVjYSBkYSBQVUNSUyBwb3NzYSBhIHZpciBwYXJ0aWNpcGFyLCBzZW0gP251cyBhbHVzaXZvIGFvcyBkaXJlaXRvcyBhdXRvcmFpcywgYSB0P3R1bG8gZGUgZGl2dWxnYT8/byBkYSBwcm9kdT8/byBjaWVudD9maWNhLgo=Biblioteca Digital de Teses e Dissertaçõeshttp://tede2.pucrs.br/tede2/PRIhttps://tede2.pucrs.br/oai/requestbiblioteca.central@pucrs.br||opendoar:2022-02-07T22:00:25Biblioteca Digital de Teses e Dissertações da PUC_RS - Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS)false |
dc.title.por.fl_str_mv |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
title |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
spellingShingle |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo Muller, Luciano da Silva An?lise Sensorial Cerveja Cromatografia Gasosa Extra??o L?pulo ?leo Essencial Beer Gas Chromatography Essential Oil Extraction Hop Sensorial Analysis ENGENHARIAS |
title_short |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
title_full |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
title_fullStr |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
title_full_unstemmed |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
title_sort |
Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o ?leo essencial do l?pulo |
author |
Muller, Luciano da Silva |
author_facet |
Muller, Luciano da Silva |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cassel, Eduardo |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1010358462837790 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0383774622690658 |
dc.contributor.author.fl_str_mv |
Muller, Luciano da Silva |
contributor_str_mv |
Cassel, Eduardo |
dc.subject.por.fl_str_mv |
An?lise Sensorial Cerveja Cromatografia Gasosa Extra??o L?pulo ?leo Essencial |
topic |
An?lise Sensorial Cerveja Cromatografia Gasosa Extra??o L?pulo ?leo Essencial Beer Gas Chromatography Essential Oil Extraction Hop Sensorial Analysis ENGENHARIAS |
dc.subject.eng.fl_str_mv |
Beer Gas Chromatography Essential Oil Extraction Hop Sensorial Analysis |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS |
description |
Humulus lupulus L., also known as hops, is characterized by being a plant used in the manufacture of beer, mainly because it has aromatic and bitterness properties that are incorporated into the drink. As in many plants, essential oils can be extracted from hops and introduced to the drink in order to promote the aroma that we perceive in beer. Therefore, this work aims to extract essential oil from hops using two methods, steam drag and supercritical CO2 extraction, evaluate the yield and composition of volatile extracts and produce Pilsen beers with these compounds, varying the amounts of extract between 0.5 mL to 10.0 mL in the final product. Afterwards, a sensory analysis of the final product was carried out by a specialized panel in order to compare the quality of these samples and confirm the possible replacement of the hop pellet by the essential oil. As a final result, this project used only the essential oil extracted from the steam-drag method as its separation with the other compounds present in the products of these processes is faster and less complex, even if the yield of a supercritical fluid method is higher and better compared to that one. Regarding beer production, it was noticed that, among the amounts of hop essential oil added to beer, the volumetric range that varies between 1.0 mL and 5.0 mL provides a quality product, validated by sensory analysis. Added to this, the major components of the essential oil of hops are myrcene, ?-humulene and ?farnecene, for the two methods of extraction used, consequently, they are the compounds that give properties to beer such as bitterness, aroma and freshness. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021-10-26 |
dc.date.accessioned.fl_str_mv |
2022-02-07T19:39:41Z |
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Pontif?cia Universidade Cat?lica do Rio Grande do Sul |
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