Estudo comparativo das propriedades da cerveja artesanal produzida com e sem o óleo essencial do lúpulo

Abstract

Humulus lupulus L., also known as hops, is characterized by being a plant used in the manufacture of beer, mainly because it has aromatic and bitterness properties that are incorporated into the drink. As in many plants, essential oils can be extracted from hops and introduced to the drink in order to promote the aroma that we perceive in beer. Therefore, this work aims to extract essential oil from hops using two methods, steam drag and supercritical CO2 extraction, evaluate the yield and composition of volatile extracts and produce Pilsen beers with these compounds, varying the amounts of extract between 0.5 mL to 10.0 mL in the final product. Afterwards, a sensory analysis of the final product was carried out by a specialized panel in order to compare the quality of these samples and confirm the possible replacement of the hop pellet by the essential oil. As a final result, this project used only the essential oil extracted from the steam-drag method as its separation with the other compounds present in the products of these processes is faster and less complex, even if the yield of a supercritical fluid method is higher and better compared to that one. Regarding beer production, it was noticed that, among the amounts of hop essential oil added to beer, the volumetric range that varies between 1.0 mL and 5.0 mL provides a quality product, validated by sensory analysis. Added to this, the major components of the essential oil of hops are myrcene, α-humulene and βfarnecene, for the two methods of extraction used, consequently, they are the compounds that give properties to beer such as bitterness, aroma and freshness.