Principais impactos na qualidade da fermentação cervejeira

Abstract

Beer, labeled as a fermented alcoholic beverage, is one of the most consumed beverages in the world, occupying an important position in the Brazilian economic market. With the expansion of the production of this liquid, the search for more efficient processes with quality perceived by consumers grows every day, establishing a series of studies on the production process. One of the most critical stages of the brewing process is fermentation, as the products and by-products of yeast metabolism are formed in this stage, implying the formation of the beer’s sensory profile. Knowledge of all details relevant to fermentation is essential to establish adequate operating parameters, and from the understanding of the main variables that influence this step, facilitate the development of monitoring and control of the efficiency of the fermentation process, and consequently of the final quality of beer.