Mejorar la extracción de azúcares y características de calidad de la cerveza durante la maceración de las cervezas Red ale y Blonde ale producidas en Andes Brewing Co.

Abstract

In the present investigation, the extraction of fermentable sugars during the maceration of Red and Blonde Ale was compared with the application of two processes, maceration by simple infusion at a single temperature (68 Celsius degree per 60 minutes) and step maceration with ranges of rising temperature (50 Celsius degree per 15 minutes, 65 Celsius degree per 45 minutes, 72 Celsius degree per 20 minutes). The application of stepped maceration improved the extraction of fermentable sugars by 1 percent. The stepped maceration would generate an annual saving of 285 dollars in malt for the two styles analyzed, said savings will increase when applying the process to the other four styles handled by Andes Brewing Co. The influence of the addition of mineral salts on sensory characteristics was also investigated. of the final product and with a semi-trained panel of tasters it was determined that the adjustment of the chloride in the water to 36 ppm with calcium chloride intensified the perception of taste descriptors related to the malt, improving the acceptance of the beer.