Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32135
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dc.creatorPuerari, Cláudia-
dc.creatorStrejc, Jan-
dc.creatorSouza, Angélica C.-
dc.creatorKarabín, Marcel-
dc.creatorSchwan, Rosane F.-
dc.creatorBrányik, Tomáš-
dc.date.accessioned2018-12-12T19:03:13Z-
dc.date.available2018-12-12T19:03:13Z-
dc.date.issued2016-01-21-
dc.identifier.citationPUERARI, C. et al. Optimization of alcohol-free beer production by lager and yeast strains using response surface methodology. Journal of the Institute of Brewing, [S.l.], v. 122, n. 1, p. 69-75, 2016.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1002/jib.306pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/32135-
dc.description.abstractAlcohol‐free beers (AFBs) are an attractive segment of the beer market both for the brewing industry and for consumers. While AFBs produced by arrested/limited fermentation often suffer from a lack of volatile compounds, beer flavour can be improved by yeast selection and optimization of fermentation conditions. The yeast selection strategy was demonstrated by comparing traditional lager yeast with selected cachaça yeast strains. Correspondingly, response surface methodology was used to enhance the formation of the flavour‐active volatile compounds by optimization of the fermentation conditions (original wort extract, fermentation temperature, pitching rate). Statistical analysis of the experimental data revealed the relative significance of process variables and their interactions. The developed quadratic model describing the responses of total esters and higher alcohols to changes in process variables was used to predict the ideal fermentation conditions in terms of flavour formation. The predicted conditions were experimentally verified and alternative strategies of AFB production are suggested.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Brewing and Distilling (IBD)pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of the Institute of Brewing (JIB)pt_BR
dc.subjectAlcohol-free beerpt_BR
dc.subjectLager yeastpt_BR
dc.subjectCachaça yeastpt_BR
dc.subjectVolatile compoundspt_BR
dc.subjectResponse surface methodologypt_BR
dc.titleOptimization of alcohol‐free beer production by lager and cachaça yeast strains using response surface methodologypt_BR
dc.typeArtigopt_BR
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