Saccharomyces, principais parâmetros e sua importância no ambiente cervejeiro

Abstract

The brew market moves billions of dollars every year and is historically, culturally, and scientifically significant. The main goal of this study is to conduct a literature review on the yeast’s genus Saccharomyces and the effects of variables such as temperature, pH, and aeration on beer production. Saccharomyces cerevisiae, Saccharomyces eubayanus, and Saccharomyces pastorianus are the yeasts most used in the brewing environment and have significant scientific relevance. Through the collection of data over an exploratory study and with quantitative and qualitative results, it was possible to conclude that the parameters evaluated are specific to the Saccharomyces genus and affect the sensorial and physico-chemical characteristics of beer.