Estudo cinético de três cepas de levedura em mosto cervejeiro

Abstract

It is a low carbonated beverage prepared from the fermentation of a brewing mash containing malted or unmalted cereals, hops and good quality water. Also, adjuncts that will partially replace the barley grain, such as corn, rice, and wheat, may be used. Being the corn, the adjunct most commonly used in Brazilian breweries. Its flavor is determined by the raw material, the type of process and the type of yeast used, as well as the compounds produced during the fermentation and maturation stages, which exert a greater influence on the beer sensorial characteristics (OLIVEIRA, 2011). Beer is basically formed by the interaction of four components: water, malt, hops and yeast. The mineral content of brew water has long been considered as one of the main factors for the taste of beer. Malt is the material that provides the extract to the brew. It is one of the main ingredients of beer, being produced mainly from the grains of barley, which are moistened and placed to germinate. Hops is a plant of the Cannabinaceae family. There are hops with more aromatic characteristics and others with more characteristics of bitterness. According to Alves (2014), yeasts have the ability to efficiently metabolize the constituents of the brew. In order to select a yeast strain for the production of a brewer's wort using pilsen barley malt, a kinetic study of the growth of three commercial yeasts was carried out, with growth curves being determined for each one. In this way, the strain that best suited the process was chosen