by Abel Neto
Quer aprender mais sobre malte, lúpulo, levedura, água, processos de fabricação, off-flavors, análises químicas, análise sensorial etc? O Laboratório De Cerveja traz pra você, semanalmente, conceitos mais aprofundados da ciência de fazer cerveja. Não deixe de escutar. Toda Sexta, meio dia um novo episódio.
Language
🇵🇹
Publishing Since
5/23/2020
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July 24, 2020
<p>Você já deve ter observado que cada cerveja tem um copo apropriado para ser servida. Mas será que o formato do copo pode interferir no sabor da cerveja? Vamos falar sobre isso no episódio de hoje!</p> <p><br></p> <p>Mirabito, A., Oliphant, M., Van Doorn, G., Watson, S., & Spence, C. (2017). Glass shape influences the flavour of beer. Food Quality and Preference, 62(May), 257–261. https://doi.org/10.1016/j.foodqual.2017.05.009</p> <p>Wan, X., Zhou, X., Woods, A. T., & Spence, C. (2015). Influence of the glassware on the perception of alcoholic drinks. Food Quality and Preference, 44, 101–110. https://doi.org/10.1016/j.foodqual.2015.03.018</p>
July 17, 2020
<p>Familiarizar-se com os sabores estranhos e os compostos que os causam pode ajuda-lo a evitar esses sabores desagradáveis. Por isso, no episódio de hoje falaremos sobre os principais compostos químicos que geram off-flavor na cerveja!</p> <p>Referências</p> <p>Hawthorne, D. B., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Clarke, B. J., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Clarke, B. J., Hawthorne, D., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Breweries, U., & Foster, L. (1991). Butyric Acid Off-Flavors in Beer: Origins and Control. Journal of the American Society of Brewing Chemists, 49, 4–8. https://doi.org/10.1094/asbcj-49-0004</p> <p>Huvaere, K., Andersen, M. L., Skibsted, L. H., Heyerick, A., & De Keukeleire, D. (2005). Photooxidative degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer. Journal of Agricultural and Food Chemistry, 53(5), 1489–1494. https://doi.org/10.1021/jf0486186</p> <p>Nyborg, M., Outtrup, H., & Dreyer, T. (1999). Investigations of the protective mechanism of sulfite against beer staling and formation of adducts with trans-2-nonenal. Journal of the American Society of Brewing Chemists, 57(1), 24–28. https://doi.org/10.1094/asbcj-57-0024</p> <p>Szlavko, C. M., & Anderson, R. J. (1979). Influence of Wort Processing on Beer Dimethyl Sulfide Levels. Journal of the American Society of Brewing Chemists, 37(1), 20–25. https://doi.org/10.1094/asbcj-37-0020</p> <p><br></p>
July 10, 2020
<p>Chegou a hora de descobrirmos quais são os compostos químicos que dão sabor a cerveja.</p> <p>Referência</p> <p>Beer Flavor </p> <p>Comprehensive Natural Products II: Chemistry and Biology</p> <p>DOI: <a href="https://www.researchgate.net/deref/http%3A%2F%2Fdx.doi.org%2F10.1016%2FB978-008045382-8.00087-3" rel="noopener" target="_blank">10.1016/B978-008045382-8.00087-3</a></p> <p>Authors</p> <p><a href="https://www.researchgate.net/scientific-contributions/2088039340_Leen_C_Verhagen">Leen C. Verhagen</a></p>
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Quer aprender mais sobre malte, lúpulo, levedura, água, processos de fabricação, off-flavors, análises químicas, análise sensorial etc? O Laboratório De Cerveja traz pra você, semanalmente, conceitos mais aprofundados da ciência de fazer cerveja. Não deixe de escutar.
Toda Sexta, meio dia um novo episódio.
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