Study of Les Clandestines de Montferri craft beers stability: physicochemical, microbiological and sensorial analysis

Identifier:  TFM:328

Handle: https://hdl.handle.net/20.500.11797/TFM328

Authors:  Cendón Fernández, Alberto

Abstract:
Currently, a rapid growth of microbreweries is emerging in Spain, causing the emergence of a large number of brands of craft beers, with Catalonia being the community with the most micro-factories in its territory. This concept of beer, understood as a local product, with identity and quality, has boosted its own industry. That is why the quality of the beer they produce and their organoleptic characteristics have become one of the main concerns of microbreweries. In this work a stability study of different beers elaborated in the microbrewery ''Les Clandestines de Montferri'', Tarragona, has been carried out. For this, two types of study have been done; On the one hand, physicochemical, microbiological and sensorial analyzes of different types of beers have been carried out after three, six and twelve months after storage in order to check their status and quality, and on the other hand, beers elaborated during my stay in practices, during time zero, one and two months, thus analyzing their physicochemical, microbiological and sensorial evolutions.