Estudo da fermentação de cervejas Ale e Lager

Abstract

Alcoholic beverages have been a part in human history since the dawn of time. Among the most popular ones we have beer, a drink that emerged as a cheap alternative to wine and became a huge success in ancient civilizations such as Egyptian, Mesopotamian and Roman. Currently Brazil’s market is booming with emphasis on the handcrafted type of beer. New varieties of drinks are increasingly being sought and higher quality beverages are being obtained. With increasing consumption, quality control and new studies regarding the raw materials used become extremely important so does the quality of yeast and also the fermentation yield of these beers. The present study aims to study the cell viability of Saccharomyces cerevisiae in beer production and evaluate its performance during the whole fermentation process under low and high temperature conditions simulating the manufacture of Ale and Lager beverages. Analyzes show that the performance of yeast T58 under typical conditions of Ale fermentation occurred naturally. The yeast was able to perform the synthesis of ethanol through the fermentation of sugars, reaching typical cell growth concentrations while producing high concentration of ethanol and glycerol. The fraction of the experiment performed under Lager conditions did not present satisfactory and viable performance for industrial production. T58 yeast tended to prioritize cell growth rather than synthesis of products such as CO2, glycerol and ethanol.