"The aim of this work was the quality evaluation of different bottled craft beers produced in Italy. Microbiological, physical-chemical, chemical and sensorial analyses were performed on 25 samples of bottled craft beers (12 different styles) collected from 9 microbreweries. . The presence of Saccharomyces spp., non-Saccharomyces spp., spoilage bacteria such as Enterobacteriaceae and Lactic acid bacteria were assessed. Furthermore, the pH, volatile acidity, total acidity, alcohol percentage and Plato degree were evaluated. Results . evidenced that samples of beer from the same style, as well as samples taken from the same microbrewery, but from different production lots, were characterized by a strong variability of chemical, physical-chemical and microbiological parameters. Moreover the chemical . features (total and volatile acidity, alcohol percentage and Plato degree) did not result to be in agreement with the Italian regulatory system or with the parameters reported on the labels. In conclusion, the data obtained evidenced that bottled craft beers produced in Italy are characterized by a strong variability in both qualitative and quantitative features. Therefore, the marketing of Italian craft beers needs on the one hand a greater control and on the other hand, the individuation of biotechnological instruments able to enhance the quality of this kind of production."
Valutazione di parametri di qualità di birre artigianali prodotte in Italia
TIPALDI, LUCA;SUCCI, Mariantonietta;IORIZZO, Massimo;SORRENTINO, Elena;COPPOLA, Raffaele;TREMONTE, Patrizio
2012-01-01
Abstract
"The aim of this work was the quality evaluation of different bottled craft beers produced in Italy. Microbiological, physical-chemical, chemical and sensorial analyses were performed on 25 samples of bottled craft beers (12 different styles) collected from 9 microbreweries. . The presence of Saccharomyces spp., non-Saccharomyces spp., spoilage bacteria such as Enterobacteriaceae and Lactic acid bacteria were assessed. Furthermore, the pH, volatile acidity, total acidity, alcohol percentage and Plato degree were evaluated. Results . evidenced that samples of beer from the same style, as well as samples taken from the same microbrewery, but from different production lots, were characterized by a strong variability of chemical, physical-chemical and microbiological parameters. Moreover the chemical . features (total and volatile acidity, alcohol percentage and Plato degree) did not result to be in agreement with the Italian regulatory system or with the parameters reported on the labels. In conclusion, the data obtained evidenced that bottled craft beers produced in Italy are characterized by a strong variability in both qualitative and quantitative features. Therefore, the marketing of Italian craft beers needs on the one hand a greater control and on the other hand, the individuation of biotechnological instruments able to enhance the quality of this kind of production."I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
