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Repositorio Digital UNIVERSIDAD CENTRAL DEL ECUADOR FACULTAD DE CIENCIAS QUÍMICAS QUÍMICA DE ALIMENTOS TÍTULO DEL PROYECTO DE INVESTIGACIÓN: “Desarrollo de un estilo de cerveza artesanal Weissbier “ideal”, mediante caracterización sensorial por método cata y pruebas fisicoquímicas y microbiológicas en tres formulaciones” Trabajo de titulación presentado como requisito previo a la obtención del título de: Químico de Alimentos Autor: Chávez Jácome Jaime Raúl Tutora: MSc. Milene Fernanda Díaz Basantes Quito, Marzo del 2019 ii iii iv Lugar donde se realizó la Investigación La elaboración de la cerveza artesanal de estilo Weissbier se lo realizó en las instalaciones de la empresa de cerveza artesanal ÄquatorBraü, ubicada en la Calle A, Lote 10 y Pablo Herrera, Caspigasi. Mientras que los análisis fisicoquímicos, microbiológicos, se los realizó en la Facultad de Ciencias Químicas de la Universidad Central del Ecuador, en los Laboratorios de Química de Alimentos y Ambiental (OSP) y Laboratorio de Microbiología de Alimentos y las pruebas sensoriales se las realizó en el establecimiento Boho Park, ubicado en las calles Iñaquito y Juan José de Villalengua. v Dedicatoria El presente trabajo de investigación está dedicado a mi padre, que a pesar del poco tiempo que lo tuve conmigo, desde el cielo guio mis pasos y me dio la fortaleza y las ganas de seguir superándome cuando más lo necesitaba. A mi madre, ya que gracias a ella logre convertirme en el profesional que soy ahora, por el ser el pilar fundamental en mi educación, por sacarme a mí y a mis hermanos adelante, por su apoyo incondicional en mis estudios y simplemente por ser la mejor mamá del mundo. Esto va por ti mamita, porque sin ti, yo no hubiese sido nadie. Con todo mi amor, para ustedes papitos. vi Agradecimientos Mis más profundos agradecimientos a Dios, por darme las fuerzas necesarias para superar cualquier obstáculo que se me presentó, y que a pesar de que se llevó a mi padre muy temprano, me dejo una madre que vale por mil, ya que para ser alguien grande, necesitas de alguien más grande, gracias mamá, por ser la persona más grande que influyo en mi vida, por corregirme cuando fue necesario, por los consejos y regaños durante mis etapas de estudio, por inculcarme valores de bien, por enseñarme a valorar lo poco que se tiene, por el apoyo incondicional, por las palabras de aliento cuando sentía que caía, gracias mamá por ser la mejor del mundo. Gracias a mis hermanos Patty, José, Gabriel, Sebas y PJ y a mi sobrina Marian por darme los consejos necesarios para salir adelante y brindarme todo su apoyo, principalmente a mi hermana Patty, mi tío y abuelito Galito por darme un techo donde vivir durante esta etapa universitaria, mil gracias a los tres, a ti hermana, gracias por ayudarme a completar mis estudios. Agradezco a la Universidad Central del Ecuador por todas sus enseñanzas, a mi querida Facultad Ciencias Químicas y mis maestros Dra. Anita Hidalgo, quien hizo que la microbiología fuera una de las materias más espectaculares de la carrera, Dra. Lorena Goetchel e Ing. Irma Gonza, quienes me dieron su máximo apoyo en los últimos semestres. A mi tutora Ing. Milene Díaz por todas sus enseñanzas, consejos y sugerencias al momento de realizar este proyecto, a un gran maestro y amigo Dr. Juan Sebastián Serrano, gracias por su colaboración durante cada una de las etapas de este trabajo de investigación. A mis amigos Anita, Gabriel, Fabricio, Orlando y Pablo, gracias por todos los momentos vividos de primer a último semestre. Muchas gracias a la empresa ÄquatorBraü y sus dueños, quienes colaboraron para que este proyecto salga adelante, gracias por dejarme usar sus instalaciones y por todos sus consejos. A los encargados de los laboratorios de mi Facultad que fueron donde realice los ensayos fisicoquímicos y microbiológicos, gracias por brindarme las herramientas necesarias para concluir con el trabajo de investigación. Finalmente con toda mi alma y corazón gracias Ely, mi compañera de carrera y vida, eres el motor que me ayudo salir a flote cuando más lo necesite, eres la fuerza que siempre voy a necesitar y la que me complementa, gracias por el empuje y la ayuda para concluir esta gran etapa, gracias por los regaños y consejos. Gracias por inspirarme y por estar siempre conmigo e incluso en las desveladas estudiando, y a tu familia gracias por abrirme las puertas de su casa, a tus papis, a Jenny y a Leo millones de gracias. vii Índice de Contenido RESUMEN .................................................................................................................... xvii ABSTRAC ....................................................................................................................xviii Introducción ....................................................................................................................... 1 Capítulo I ........................................................................................................................... 2 Problema de Investigación ................................................................................................. 3 1.1. Planteamiento del Problema .................................................................................... 3 1.2. Formulación del Problema ....................................................................................... 3 1.2.1. Preguntas de Investigación.......................................................................................... 4 1.3. Objetivos de la Investigación. .................................................................................. 4 1.3.1. General. ...................................................................................................................... 4 I.3.2. Específicos. ................................................................................................................ 4 1.4. Justificación ............................................................................................................ 4 Capítulo II .......................................................................................................................... 6 Marco Referencial .............................................................................................................. 6 2.1. Antecedentes ........................................................................................................... 7 2.2. Fundamento Teórico. ............................................................................................... 8 2.2.1. Bebidas alcohólicas fermentadas no destiladas. ........................................................... 8 2.2.2. Cerveza. ..................................................................................................................... 9 2.2.2.1. Historia y origen de la cerveza. ........................................................................... 9 2.2.2.2. La Ley de Pureza de la Cerveza. ....................................................................... 13 2.2.3. Fermentación de la Cerveza. ..................................................................................... 13 2.2.4. Cerveza Artesanal..................................................................................................... 15 2.2.5. Tipos y Estilos de Cerveza. ....................................................................................... 16 2.2.5.1. Cerveza de Trigo (Weissbier). ........................................................................... 19 2.2.6. Apreciación de la Cerveza. ....................................................................................... 20 2.2.6.1. Temperatura. .................................................................................................... 20 2.2.6.2. Aspecto. ............................................................................................................ 20 2.2.6.3. Espuma. ............................................................................................................ 21 2.2.6.4. Aroma. .............................................................................................................. 22 viii 2.2.6.5. Sabor y sensación en la boca. ........................................................................... 23 2.2.7. Materias Primas para la Elaboración de Cerveza. ...................................................... 27 2.2.7.1. Agua. ................................................................................................................ 27 2.2.7.2. Cebada (Hordeum vulgare)............................................................................... 28 2.2.7.3. Cebada Malteada.............................................................................................. 30 2.2.7.4. Levadura. ......................................................................................................... 33 2.2.7.5. Lúpulo (Humulus lupulus). ................................................................................ 34 2.2.7.6. Adjuntos cerveceros. ......................................................................................... 36 2.3. Marco Legal. ......................................................................................................... 37 2.4. Hipótesis ............................................................................................................... 40 2.5. Sistema de las Variables ........................................................................................ 40 Capítulo III .....................................................................................................................
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