Avaliação físico-química de cervejas do tipo pilsen comercializadas na região de Dourados M

Abstract

Beer is defined as a carbonated beverage, an alcoholic strength ranging from 3 to 8% (v / v) produced from malted barley, hops, good quality water and yeast. Other types of materials (adjuncts) may be used in their manufacture, such as rice, corn and wheat (OLIVEIRA, N., 2011). It is a large production and consumption of beverage in the world, known since ancient times in many countries. The beers can be classified according to the original extract, the color, as the alcohol content and the fermentation. This last criterion of origin to the two main types of beer, the ALE type that are high fermentation and Lagers, low fermentation. Both types of beer have many other styles, one in particular, the Pilsen belonging to lager type, is the focus of this work, to be the most widely style produced and consumed in Brazil. In this project, were made physicochemical analysis in four different brands of Pilsen beer sold in Dourados Mato Grosso do Sul in order to compare the results of relative density, alcohol content, dry matter, acidity, pH, reducing sugar in maltose, sacarométrico degree and degree of fermentation, with the default values set by ANVISA.