Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua
ilustraciones, fotografías, graficas
- Autores:
-
Nítola Mery, José Daniel
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/81636
- Palabra clave:
- 660 - Ingeniería química::663 - Tecnología de bebidas
Cervezas
Ales (cervezas)
Quinua
beers
ales
quinoa
Saccharomycodes ludwigii
Fermentación
Cerveza artesanal
Bajo contenido de alcohol
Fermentation
Craft beer
Low alcohol content
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| dc.title.translated.eng.fl_str_mv |
Evaluation of a biological process for obtaining a low-alcohol beer including quinoa |
| title |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| spellingShingle |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua 660 - Ingeniería química::663 - Tecnología de bebidas Cervezas Ales (cervezas) Quinua beers ales quinoa Saccharomycodes ludwigii Fermentación Cerveza artesanal Bajo contenido de alcohol Fermentation Craft beer Low alcohol content |
| title_short |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| title_full |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| title_fullStr |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| title_full_unstemmed |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| title_sort |
Evaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinua |
| dc.creator.fl_str_mv |
Nítola Mery, José Daniel |
| dc.contributor.advisor.none.fl_str_mv |
Ortiz Rosas, Juan Pablo Fuenmayor Bobadilla, Carlos Alberto |
| dc.contributor.author.none.fl_str_mv |
Nítola Mery, José Daniel |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::663 - Tecnología de bebidas |
| topic |
660 - Ingeniería química::663 - Tecnología de bebidas Cervezas Ales (cervezas) Quinua beers ales quinoa Saccharomycodes ludwigii Fermentación Cerveza artesanal Bajo contenido de alcohol Fermentation Craft beer Low alcohol content |
| dc.subject.agrovocuri.spa.fl_str_mv |
Cervezas Ales (cervezas) Quinua |
| dc.subject.agrovocuri.eng.fl_str_mv |
beers ales quinoa |
| dc.subject.proposal.other.fl_str_mv |
Saccharomycodes ludwigii |
| dc.subject.proposal.spa.fl_str_mv |
Fermentación Cerveza artesanal Bajo contenido de alcohol |
| dc.subject.proposal.eng.fl_str_mv |
Fermentation Craft beer Low alcohol content |
| description |
ilustraciones, fotografías, graficas |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-06-28T17:17:40Z |
| dc.date.available.none.fl_str_mv |
2022-06-28T17:17:40Z |
| dc.date.issued.none.fl_str_mv |
2022-06-23 |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
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Text |
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http://purl.org/redcol/resource_type/TM |
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https://repositorio.unal.edu.co/handle/unal/81636 |
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Universidad Nacional de Colombia |
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Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/81636 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, 74(2), 454–461. https://doi.org/10.1128/AEM.01616-07 Sannino, C., Mezzasoma, A., Buzzini, P., & Turchetti, B. (2019). Non-conventional Yeasts for Producing Alternative Beers. In Non-conventional Yeasts: from Basic Research to Application (pp. 361–388). Springer International Publishing. https://doi.org/10.1007/978-3-030-21110-3_11 Senkarcinova, B., Graça Dias, I. A., Nespor, J., & Branyik, T. (2019). Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. LWT, 100, 362–367. https://doi.org/10.1016/j.lwt.2018.10.082 Serna-Saldivar, S. O. (2016). Cereal Grains. In Cereal Grains. https://doi.org/10.1201/9781439882092 Serra Colomer, M., Funch, B., & Forster, J. (2019). The raise of Brettanomyces yeast species for beer production. In Current Opinion in Biotechnology (Vol. 56, pp. 30–35). 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In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry (pp. 115–136). Palgrave Macmillan. https://doi.org/10.1007/978-3-319-58235-1_4 Van der Hoeven, M., Osei, J., Greeff, M., Kruger, A., Faber, M., & Smuts, C. M. (2013). Indigenous and traditional plants: South African parents’ knowledge, perceptions and uses and their children’s sensory acceptance. Journal of Ethnobiology and Ethnomedicine, 9(1), 1–12. https://doi.org/10.1186/1746-4269-9-78 Vargas, C. (2012). Determinacion y evaluación de parámetros fisicoquímicos y microbiológicos en Cerveza Negra tipo Ale “ American Stout .” 4–6. Vargas, M. P. E. (2017). Análisis comparativo de tres tipos de levaduras en la producción artesanal de cerveza. 50. Vejarano, R. (2018). Saccharomycodes ludwigii, control and potential uses in winemaking processes. Fermentation, 4(3), 1–19. https://doi.org/10.3390/fermentation4030071 Vidgren, V., Ruohonen, L., & Londesborough, J. (2005). Characterization and functional analysis of the MAL and MPH loci for maltose utilization in some ale and lager yeast strains. Applied and Environmental Microbiology, 71(12), 7846–7857. https://doi.org/10.1128/AEM.71.12.7846-7857.2005 Waldir Estela-Escalante, Mojmír Rychtera, K. M., Beatriz Hatta-Sakoda, Z. L.-C., & Víctor Sarmiento-Casavilca, G. C.-Q. (2011). Actividad fermentativa de Saccharomycodes ludwigii y evaluacion de la síntesis de compuestos de importancia sensorial durante la fermentacion de jugo de manzana. TIP Revista Especializada En Ciencias Químico-Biológicas. https://doi.org/10.22201/fesz.23958723e.2011.1.42 Yu, W. W., Zhai, H. L., Xia, G. Bin, Tao, K. Y., Li, C., Yang, X. Q., & Li, L. H. (2020). Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends in Food Science and Technology, 105(February), 296–307. https://doi.org/10.1016/j.tifs.2020.09.010 Zannini, E. K. A. and E. (2013). Cereal grains for the food and beverage industries (Vol. 1). |
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xiv, 100 páginas |
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Universidad Nacional de Colombia |
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Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos |
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Instituto de Ciencia y Tecnología de Alimentos (ICTA) |
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Facultad de Ciencias Agrarias |
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Bogotá, Colombia |
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Universidad Nacional de Colombia - Sede Bogotá |
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ortiz Rosas, Juan Pablocff66c2585684c719c39df719ce0a77fFuenmayor Bobadilla, Carlos Alberto7266e9bd646e9de27996f24d1fcca625Nítola Mery, José Daniel89dda4692dea921da3a84ebf957050532022-06-28T17:17:40Z2022-06-28T17:17:40Z2022-06-23https://repositorio.unal.edu.co/handle/unal/81636Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, graficasCon la realización de este trabajo se buscó desarrollar una cerveza artesanal tipo Ale con bajo contenido alcohólico empleando un proceso a una escala de 25 L, para lo cual se evaluó el uso de una cepa de levadura no convencional de la especie Saccharomycodes ludwigii, así como la inclusión de quinua sin maltear en un sustrato basado en malta. Se analizaron varios parámetros del proceso como lo son el pH, la gravedad específica, °Brix, contenido de etanol, entre otros. Además, se aplicaron pruebas afectivas para determinar cuál de las combinaciones levadura-sustrato generan el producto con un menor contenido en etanol y con una adecuada aceptación sensorial. La combinación S. ludwigii-sustitución parcial de 30% de malta de cebada por quinua, permitió obtener el producto con menor contenido de etanol con un valor de 3.09±0.15% v/v. Sin embargo, el producto con mejor aceptación sensorial y bajo contenido en etanol fue el obtenido con la combinación Saccharomyces cerevisiae- sustitución parcial de 30% de malta de cebada por quinua con una puntuación de que 5.3 sobre 7, cerveza con un contenido de 3.55±0.50% v/v. Aunque no se alcanzó un contenido menor al 3% sugerido por los estándares internacionales, los resultados son promisorios y permiten sugerir que el proceso que conduce a un producto de estas características, aceptable sensorialmente, se puede lograr mediante el empleo de mayores sustituciones de quinua en el sustrato, manteniendo el uso de la levadura tradicional de la especie S. cerevisae. (Texto tomado de la fuente)The purpose of this work was to develop a low-alcohol Ale beer by using an artisanal process on a 25 L scale, it was evaluated the use of a non-conventional yeast strain of the Saccharomycodes ludwigii species, as well as the inclusion of unmalted quinoa in a malt-based substrate. Several process parameters were analyzed such as pH, specific gravity, °Brix, ethanol content, among others, in addition, affective tests were performed to determine which of the yeast-substrate combinations generated the product with the lowest ethanol content and adequate sensory acceptance. The combination S. ludwigii-partial substitution of 30% barley malt for quinoa, allowed to obtain the product with the lowest ethanol content with a value of 3.09±0.15% v/v. However, the product with the best sensory acceptance and low ethanol content was the one obtained with the combination Saccharomyces cerevisiae- partial substitution of 30% barley malt for quinoa with a score of 5.3 out of 7, beer with a content of 3.55±0.50% v/v. These results show that, although a content lower than the 3% suggested by international standards was not reached, they are promising since they allow suggesting that the process leading to a product of these characteristics and acceptable can be achieved through the use of greater substitutions of quinoa in the substrate, maintaining the use of the traditional yeast of the species S. cerevisae.MaestríaMagíster en Ciencia y Tecnología de AlimentosDiseño y desarrollo de productosxiv, 100 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::663 - Tecnología de bebidasCervezasAles (cervezas)QuinuabeersalesquinoaSaccharomycodes ludwigiiFermentaciónCerveza artesanalBajo contenido de alcoholFermentationCraft beerLow alcohol contentEvaluación de un proceso biológico para la obtención de una cerveza con bajo contenido en alcohol con inclusión de quinuaEvaluation of a biological process for obtaining a low-alcohol beer including quinoaTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAlonso-Esteban, J. I., Pinela, J., Barros, L., Ćirić, A., Soković, M., Calhelha, R. C., Torija-Isasa, E., de Cortes Sánchez-Mata, M., & Ferreira, I. C. F. R. (2019). Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds. Industrial Crops and Products, 134, 154–159. https://doi.org/10.1016/j.indcrop.2019.04.001Alperstein, L., Gardner, J. M., Sundstrom, J. F., Sumby, K. M., & Jiranek, V. (2020). Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation? In Applied Microbiology and Biotechnology (Vol. 104, Issue 5, pp. 1939–1953). Springer. https://doi.org/10.1007/s00253-020-10364-xAmaya, N., & Pascagaza, L. (2019). Evaluación de perfiles fermentativos para la elaboracion de cerveza artesanal por levaduras nativas. April, 251.Aragón, C., Miquel, M., Correa, M., & Sanchis-Segura, C. (2002). Alcohol y metabolismo humano. 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