Evaluación de la utilización de amaranto (Amaranthus spp.) como adjunto y dos cepas de levadura (Saccharomyces cerevisiae) en la fabricación de cerveza

Abstract

The objective of the present work was the effect of the use of different concentrations of unmalted amaranth, malted amaranth and roasted malted amaranth as adjunct in the production of beer type ALE and LAGER. To begin, the malting of the amaranth was done by soaking it with the water until reaching a humidity of 40%, when the acrospire reached 75% of the grain size, the germination was stopped and the drying up to 4.5% moisture. Subsequently, duplicate samples were obtained with concentrations of 30, 40 and 50% unmalted amaranth, malted amaranth and roasted malted amaranth, which were subjected to two types of fermentation (ALE and LAGER). Daily analyzes of pH, alcohol levels, acidity, total soluble solids and microbial growth were performed in each treatment. The samples of the best physical-chemical products (alcoholic strength, pH and total acidity) were those containing malted amaranth and toasted malted amaranth in concentrations of 30%, regardless of the yeast used for fermentation, obtained higher alcoholic strength values To 3% v / v, pH within the ideal range of 4.2 to 4.5 and total acidity less than 0.3% m / m, requirements established by INEN NTE2262: 2013.