Desenvolvimento de cervejas do tipo Ale Puro Malte e com adjunto de buriti (Mauritia Flexuosa) utilizando levedura selvagem

Abstract

The Brazilian brewing sector is economically relevant, with constant searches for alternatives and improvement of the production process, in order to meet the needs of consumers, who are increasingly demanding regarding the quality and diversity of beer. In this sense, the use of exotic fruits as adjuncts in the brewing process and new yeast strains have been the object of studies. The objective of this work was to evaluate the fermentation capacity of the brewer's must by the wild strain of Saccharomyces cerevisiae SC5952 in Blonde Ale Belgian single malt and Fruitbeer de Buriti beers. During the beer fermentation process, the parameters pH, °Brix, viable cell count were analyzed, and after the period of maturation used, the chromatographic analysis was carried out to measure ethanol and carbohydrates. The yeast showed good fermentative capacity, verified by the efficient consumption of sugars in the pure malt beer, with residuals in the must for glucose of 8.80%, fructose of 6.88%) and maltose 61%, reaching an alcohol content of 5.98 %, pH 4.74 and °Brix 4.5. For beer with adjunct of buriti, the residual carbohydrate values were 34.1% maltose, 7.65% glucose and 5.06% fructose, with an alcohol content of 6.68%, pH 4.57, °Brix 5, 0 and viable cell concentration of 1.8 x 108 cells/mL for beer with buriti adjunct, a value higher than that achieved by single malt beer with 3.5 x 107 cells/mL. Thus, SC5952 wild yeast showed fermentative efficiency to be used in the production of pure malt beers and with buriti adjunct, in the consumption of fermentable sugars and ethanol production.