Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 27

Full Length Research Paper

Evaluation of maturation congeners in beer aged with Brazilian woods

Bernardo Pontes Guimarães
  • Bernardo Pontes Guimarães
  • Laboratory of Brewing Bioprocesses and Catalysis Applied to Renewable Energies, Institute of Chemistry, University of Brasilia, caixa postal 4478, Brasília-DF, 70904-970, Brazil.
  • Google Scholar
Luis Eduardo Pereira Neves
  • Luis Eduardo Pereira Neves
  • Laboratory of Brewing Bioprocesses and Catalysis Applied to Renewable Energies, Institute of Chemistry, University of Brasilia, caixa postal 4478, Brasília-DF, 70904-970, Brazil.
  • Google Scholar
Munique Gonçalves Guimarães
  • Munique Gonçalves Guimarães
  • Laboratory of Brewing Bioprocesses and Catalysis Applied to Renewable Energies, Institute of Chemistry, University of Brasilia, caixa postal 4478, Brasília-DF, 70904-970, Brazil.
  • Google Scholar
Grace Ferreira Ghesti
  • Grace Ferreira Ghesti
  • Laboratory of Brewing Bioprocesses and Catalysis Applied to Renewable Energies, Institute of Chemistry, University of Brasilia, caixa postal 4478, Brasília-DF, 70904-970, Brazil.
  • Google Scholar


  •  Received: 23 September 2019
  •  Accepted: 06 February 2020
  •  Published: 29 February 2020

References

Anjos JP, Cardoso MG, Saczk AA, Dórea HS, Santiago WD, Machado AMR, Zacaroni LM, Nelson DL (2011). Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel. Journal of the Brazilian Chemistry Society 22(7):1307-1314.
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Bortoletto AM, Alcarde AR (2013). Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry 139(1-4):695-701.
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Bortoletto AM, Alcarde AR (2015). Aging marker profile in cachaça is influenced by toasted oak chips. Journal of the Institute of Brewing 121(1):70-77.

 
 

Bortoletto AM, Correa AC, Alcarde AR (2016). Aging practices influence chemical and sensory quality of cachaça. Food Research International 86:46-53.
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Brewers Association (2019). Brewers Association 2019 Beer Style Guidelines. Available at: 

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Conner J, Reid K, Jack FR (2003). Maturation and blending, In Whisky-Technology, Production and Marketing. Academic Press: London, England pp. 211-242.
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Dias MO, Falconi D (2018). The Evolution of Craft Beer Industry in Brazil. Journal of Economy and Business 1(4):618-626.
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Giulietti AM, Harley RM, Queiroz LP, Wanderley MGL, Berg C (2005). Biodiversity and Conservation of Plants in Brazil. The Society for Conservation Biology 19(3):632-639.
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Lentz M (2018). The Impact of Simple Phenolic Compounds on Beer Aroma and Flavour. Fermentation 4(1):20-33.
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Miranda MRS, Veras CAG, Ghesti GF (2020). Charcoal production from waste pequi seeds for heat and power generation. Waste Management 103(15):177-186.
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Strong G, England K (2015). Beer Judge Certification Program 2015 Style Guidelines. Available at: 

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Santiago WD, Cardoso MG, Santiago JA, Gomes MS, Rodrigues LMA, Brandão RM, Cardoso RR, d'Avila GB, Silva BL, Caetano ARS (2014). Comparison and quantification of the development of phenolic compounds during the aging of cachaça in oak (Quercussp) and amburana (AmburanaCearensis) barrels. American Journal of Plant Sciences 5(21):3140-3150.
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Silva AA, Nascimento ES, Cardoso DR, Franco DW (2009). Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit. Journal of Separation Science 32(21):3681-3691.
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Wyler P, Angeloni LHP, Alcarde AR, Cruz SH (2015). Effect of oak wood on the quality of beer. Journal of the Institute of Brewing 121(1):62-69.
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Zacaroni LM, Cardoso MG, Saczk AA, Moraes AR, Anjos JP, Machado AMR, Nelson DL (2011). Determination of phenolic compounds and coumarins in sugar cane spirit aged in different species of wood.Analytical Letters 44(12):2061-2073.
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Zhang B, Cai J, Duan CQ, Reeves MJ, He F (2015). A Review of Polyphenolics in Oak Woods. International Journal of Molecular Science 16(4):6978-7014.
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