Utilização de Saccharomyces cerevisiae selvagem no processo de fabricação de cerveja puro malte

Abstract

Saccharomyces Cerevisiae yeast is commonly used in the production of beers. In order to explore Brazilian biodiversity, there is an interest in the search to select new strains with potential for application in the brewing industries, providing a greater variety of flavors and aromas, making room for the development of national products, previously unexplored. In this context, the present work aimed to study the use of yeast S. Cerevisiae SC5952, native of the Cerrado, in the process of producing pure malt beer of the Blond Ale Belgian type. In addition, the impacts of using this yeast on the physicochemical and microbiological characteristics, as well as the carbohydrate consumption during the fermentation of the must were evaluated. The following parameters were analyzed: pH, ºBrix, viable cell count, as well as quantifying the consumption of maltose, fructose, glucose and ethanol production. At the end of the fermentation process, the produced beer had a pH of 5.14, 12 ° Brix and 6.68% alcohol content. 24 hours after fermentation, the must presented S. cerevisiae population of 2.41x108 viable cells / mL, with a decline after 48 hours, in which the population remained unchanged 4.60x 107 until the end of the 96 hours fermentation. Regarding carbohydrate consumption, one maltose has 42.4 g / L, higher values than those found for glucose and fructose, which are 1.22 g / L and 0.2087g / L, respectively. Therefore, wild yeast SC5952 has shown potential to be used in the production of pure malt beer, presenting an efficient result in its fermentation capacity and consumption of fermentable sugars.