Aplicação de Técnicas Analíticas Instrumentais na Caracterização Físico-Química de Cervejas Industriais

Resumo

Beer is the third most consumed beverage in the world and is highly appreciated for its aroma and flavor. To ensure product quality, physical–chemical parameters must be carefully monitored. This work aims to characterize the physicochemical properties of pure malt industrial beers using classical instrumental analytical techniques. The pH of the analyzed beers ranged from 3.48 to 4.03, which is consistent with the desired value of ≤4.3. Additionally, the total acidity values for the industrial all-malt beers varied between 24.78 and 33.88 mEq L^–1, aligning with ranges reported in the literature. The color of the samples ranged from 7.19 to 10.91 EBC (European Brewery Convention), classifying them as light beers (≤20 EBC). The bitterness, which reflects the concentration of iso-α-acids present in beer, ranged from 6.83 to 15.20 IBU (International Bitterness Units), or 6.83 to 15.20 mg L^–1, and was within the expected values. In general, the results were consistent with the data found in literature, being comparative and educational in nature, and are not intended for regulatory purposes.