FERMENTAÇÃO DO MELAÇO DE CANA: AVALIAÇÃO DO DESEMPENHO DE DIFERENTES CEPAS DE SACCHAROMYCES CEREVISIAE

Abstract

Rum, one of the most popular distilled beverages worldwide, has a rich history intrinsically linked to sugarcane, dating back to the 17th century in the Caribbean islands. Its production, initially a means of utilizing molasses, a byproduct of the sugar industry, has evolved into a science and art that balances tradition and technological innovation. Molasses, a viscous, dark liquid, is the raw material of choice for most of the world's rum production due to its high concentration of fermentable sugars. The process of producing rum from molasses is a journey that transforms an agricultural byproduct into a complex and prized beverage. This transformation depends on a series of crucial steps, with fermentation being the most decisive for the sensory profile and final quality of the distillate. Fermentation, driven by the action of microorganisms, primarily yeasts of the Saccharomyces cerevisiae species, is responsible for converting sugars into ethanol and the vast array of volatile compounds that characterize rum's aroma and flavor. In this context, yeast strain selection becomes a critical factor for optimizing production. This final project aims to analyze and compare the performance of different yeast strains in the molasses fermentation process for rum production. Specifically, the research aims to compare the yeasts CA-11, Saf-Instant, and Fermipan, evaluating their efficiency in sugar conversion and their contribution to fermented product quality. The overall objective of this study is to evaluate the impact of yeast strains on rum yield and characteristics, providing data that can aid decisionmaking by artisanal and industrial producers. Comparative analysis of parameters such as Brix, pH, and temperature during fermentation aims to identify the most suitable strain for optimizing the process. The results obtained in this study demonstrated that the evaluated yeasts (CA-11, Saf-instant, and Fermipan) were able to adequately conduct the fermentation process, presenting progressive reductions in ºBrix values throughout the different fermentation stages (6.2; 9.1; 12.2; and 15.6). In the initial stage (Brix 6), all yeasts presented similar behavior, with reductions close to ºBrix and a uniform pH. However, from Brix 9 onward, more evident differences began to emerge, with Saf-instant and Fermipan showing greater efficiency in sugar reduction compared to CA-11. This trend continued at Brix 12 and 15, when the baker's yeasts demonstrated superior performance, reaching lower final ºBrix values. When comparing these results with previous studies by Terceiro (2024) and Pereira (2024), a clear convergence is observed. Gilberto Terceiro (2024) found that Fermipan had a higher alcohol yield than CA-11, in addition to being more economically viable, as its cost is significantly lower. João Victor Pereira (2024), in turn, demonstrated that Safinstant outperformed CA-11 in yield, producing up to 24.5% more alcohol on the last day of fermentation, also reinforcing its economic advantage.