Produção e caracterização de cervejas tipo witbier a partir de malte de trigo e trigo não maltado

Abstract

ABSTRACT The consumption of wheat beer and more grows in Brazil, in the category of imported special beers. This work had the point of producing two Witbier-type special beers from malt wheat and non-malt wheat, evidencing the physicochemical characterization and evaluating the sensory acceptance of untrained beer tasters. The results obtained for both types of analysis were satisfactory, revealing a product with physicochemical quality similar to commercial beers. In the sensorial analysis, all the evaluated attributes showed that the two samples were well accepted by the beer tasters, with average values quoted in the acceptance region, so the beer with wheat malt was the best evaluated, thus characterizing the two beers products with potential to be commercialized.