Estudo dos parâmetros físico-químicos do mosto e produto acabado da cerveja 2M e sua influência na qualidade da cerveja

Abstract

The present work is the result of a Labor Internship in a period of four months, fortified with professional experience at the Mozambique Beer Factory CDM and the performance of trials related to the topic. The objective of the work was to study the physicochemical parameters of the Must and Finished Product of the 2M Beer and its influence on the quality of the Beer. In the must, the following analyzes were made: determination of Original Extract (OE), pH measurement, determination of the Limit Extract (LE) and determination of the Color Intensity. In the Finished Product, the following analyzes were made: determination of Original Extract (OE), pH measurement, determination of the Real Extract (LE) and determination of the Color Intensity. The present work was complemented with 96 analyzes comprising the part of the must with the respective manufactures and Finished Product in their conservation tanks. It should be noted that the factory contains 8 types of beer brands, but the present work was limited to doing a study in the 2M brand. To check the correlation, a statistical treatment was performed, which consisted of determine Pearson's correlation coefficient (r) and analyze the significance of the coefficient with the test Student's t test. From the results obtained from the must, it was observed that for the pH parameter, a good and significant correlation between the Finished Product and Wort, for the OE parameter it was observed a perfect negative and insignificant correlation. The Statistic graphic was also used for the statistical treatment with the ANOVA test for analysis the variation of parameters (LE, pH and Color Intensity) in the must for different factories, where there was a significant difference.