Comportamento da fermentação alcoólica para produção de cachaça com e sem controle da temperatura em diferentes concentrações de brix e pH.

Abstract

Cachaça is present from the beginning of the colonization of Brazil, until the year 1516 and 1532, originating from the first distillate of Latin America. To have a market of cachaça has undergone several transformations, implementations and improvements to remove the prejudices that the nutritional needs in relation to the destination, nevertheless its image has been modified both nationally and internationally and conquering more and more markets with products of good quality. Focused on this product developed a study with The objective of this work was to evaluate the behavior of the fermentation for the production of cachaça, using the control of temperature and without this control, modifying the concentrations of brix and pH, analyzing the effects of these parameters on the cellular development of the yeasts and checking the main effects during the fermentation. Experiments were carried out on 8-liter volume glass jars previously adapted to insert the equipment and perform the fermentation steps. Over time, samples were taken from the wine and the substrate consumption, wine pH and alcohol degree were checked, making it possible to compare controlled and temperature controlled fermentations and to set up a surface capable of demonstrating the best yields among the conditions. In the course of the experiments it was observed that in the conduction of the fermentation without using the temperature control there was a prolongation of the time to consume the brix present in the must due to reduction in the metabolism of the yeasts, different than that occurred with temperature control occurred a higher consumption of brix and consequently higher alcoholic strength of wine in a shorter time. The maintenance of 32 ° C in the dornas maximized the cellular growth favoring the conversion of the sugar into alcohol. The behavior of the yeast in the concentrations of brix and pH demonstrated what the literature recommends, in relation to the fermentations with temperature control the results were very similar without much modifications in relation to the percentage of alcohol generated in the dornas, but in relation to the time fermentation occurred a very expressive difference evidenced that the temperature control is one of the mechanisms to be employed in the process.