DETERMINATION OF VOC’S DURING THE BREWER FERMENTATIVE PROCESS BY HS-GC-FID
DOI:
https://doi.org/10.52138/sitec.v11i1.93Keywords:
Craft beer, Gas chromatography, Volatile organic compounds, Witbier, HeadspaceAbstract
Beer is a beverage derived from alcoholic fermentation and, due to the yeast metabolism and the components present in the must, besides the production of ethanol, there is also the production of volatile organic compounds (VOC) that make up unique organoleptic characteristics for each type of beer produced. Thus, the present work had as objective the monitoring of the fermentative process during beer production of the Witbier style, determining some VOC´s by gas chromatography with headspace sampling. During the 456 hours of fermentation follow-up, it was possible to observe the formation profile of upper alcohols and the behavior of acetaldehyde and ethyl acetate. At the end of the process, it was found that the concentrations of isobutanol and isoamyl alcohols were above the levels indicated in the literature, while the concentrations of acetaldehyde, ethyl acetate and n-propanol were in the expected range.
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