ΜΕΛΕΤΗ ΧΑΡΑΚΤΗΡΙΣΤΙΚΩΝ ΖΥΘΩΝ ΑΠΟ ΜΙΚΡΟΖΥΘΟΠΟΙΙΑ ΤΗΣ ΚΕΦΑΛΟΝΙΑΣ
Date Issued
October 10, 2024
Type
Πτυχιακή Εργασία
Abstract
This thesis focuses on the analysis of the physicochemical properties of two types of beer from Kefalonia, namely Kefalonian Beer Premium Lager and Red Ale. This study aims to identify and compare the physicochemical parameters of these two types of beer in order to better understand their properties and characteristics. The physicochemical analyses carried out includes: pH, acidity, antioxidant capacity by FRAP (Ferric Reducing Antioxidant Power) method and DPPH (2,2-Diphenyl-1-picrylhydrazyl) method, total phenolic content and color measurements.
The results showed superiority of beer samples from Kefalonia (craft beers) compared to traditional commercial samples. In particular, the RED ALE sample presented higher values of total phenolic content and antioxidant capacity. No significant differences were observed in different stages of beer production, while, as expected, the hop samples showed significantly higher phenolic and antioxidant values than malt.
The work highlights the presence of substances that are beneficial for human health such as phenolic and antioxidant components, offering important information on the possible benefits of drinking these two types of beer. In fact, a first indication is given that beers from microbreweries present higher functional characteristics.
Subjects