EFFECT OF STEP-BY-STEP MASHING TO IMPROVE THE SENSORY PROFILE OF CRAFT BEER

Abstract

Introduction:
The research analyzes stepped maceration applied at different successive temperatures as a strategy to optimize the extraction of compounds that influence the physicochemical and sensory quality of craft beer. This method allows for modulation of enzymatic activity during the brewing process, which could impact the composition of the wort and the final characteristics of the product.
Objective:
To evaluate the effect of stepped maceration on the physicochemical and sensory properties of craft beer by applying three mashing temperatures (65 °C, 70 °C, and 75 °C) with variations in exposure times, analyzing their influence on the final density and sensory attributes.
Materials and Methods:
Wort was produced under three thermal regimes (65 °C, 70 °C, and 75 °C) with variable residence times. Physicochemical analyses included pH, density, titratable acidity, °Brix, and turbidity, along with microbiological controls to ensure product safety. Sensory evaluation was conducted through comparative tests using a trained panel. The data were analyzed using ANOVA and Turkey's test.
Results and Discussion:
The commercial beer achieved a higher overall score (2.55) than the experimental sample (2.18). This discrepancy was attributed to the presence of astringent notes and pronounced acidity in the stepped sample, suggesting that extraction efficiency alone does not necessarily ensure sensory quality.
Conclusions:
Stepped maceration improves physicochemical parameters; however, further adjustments are necessary to achieve an appropriate sensory balance.