Factibilidad de aplicación de frutos del centro y NOA en la elaboración de cerveza artesanal

• Autores: Alvargonzalez, Pedro
• Año de publicación: 2022
• Idioma: español castellano
• Tipo de recurso: tesis de grado
• Colaborador/a o director/a de tesis: Alasino, Noelia; Antonini, Sebastián
• Materia: Proyecto Integrador IQ; Ingeniería química; Procesamiento de cereales; Producción; Análisis de insumo-producto; Cereales (trigo,arroz,maíz,cebada,avena,centeno,sorgo,etc); Industria de elaboración de bebidas
• Institución: Universidad Nacional de Córdoba

Proyecto Integrador (IQ)--FCEFN-UNC, 2022
Fil: Alvargonzalez, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.
The beer industry in the Argentine Republic has more than 130 years of experience, which is accompanied by a high consumption, approximately 40 liters per capita. This widespread consumption of beer is assisted by a knowledge of the drink, and the differentiation of different styles of beer. After carrying out a market analysis, it was verified that there are no craft beers made with native fruits from the north and center of the Argentine territory, which is why a search was first made for fruits from the north and center of the country and those from the mistol and chañar. The fundamental objective of this thesis is to formulate an alcoholic beverage (beer) using fruits from the Northwest and center of the Argentine Republic (NOA), where the fruit and the beer are appreciated and enhanced, thus achieving a synergy between. The complementary objectives focused on studying the different methods and processes to add fruits to craft beer. A base beer recipe was designed and the fruit additions were made in different ways to be able to evaluate each of them separately, the addition methods used were fruits in compote, frozen, blanched, added in the boiling of must, during the cooling thereof, and during fermentation. The different batches were fermented in a controlled environment, different parameters were measured during the fermentation of the must and its transformation into beer. Alcohol content (initial and final density), pH, apparent attenuation, real extract, primitive extract, degree of fermentation and color were analyzed. Finally, sensory analyzes of the batches produced were carried out to analyze flavor, aroma, general acceptance, drinkability and foam. The acceptability criterion was used for these parameters, cataloging them in the zone of acceptance, indifference or rejection. The only batch made that has the attributes of aroma, flavor, general acceptance, drinkability and foam within the acceptance range is the batch with mistol added during cooling to 80°C. The other batches do not comply with acceptance in some of the attributes analyzed.
Fil: Alvargonzalez, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina.