Avaliação da conversão de açúcares redutores durante a mosturação cervejeira em sistemas estático e com recirculação

Abstract

Mashing is one of the most important stages in beer production, being responsible for the enzymatic hydrolysis of starch and the formation of fermentable sugars, which directly influence process efficiency. In this context, strategies capable of understanding the dynamics of sugar conversion during mashing are of industrial interest due to their potential to reduce operational time and improve process performance. Thus, the present study aimed to evaluate the conversion profile of reducing sugars during beer mashing under static and recirculation systems, seeking to understand how different operational conditions influence starch hydrolysis dynamics throughout the experimental process. Mashing experiments were carried out at 68 °C using Pilsner malt under static and continuous recirculation systems, with sampling performed at 0, 5, 10, 15, and 20 minutes. Reducing sugar concentration was determined using the 3,5-dinitrosalicylic acid (DNS) method, with spectrophotometric readings performed at 540 nm and subsequent conversion of values based on a glucose calibration curve. Conversion rates, standard deviation, and coefficient variation were also evaluated. The results demonstrated a pronounced initial increase in reducing sugar concentration in both systems, indicating intense conversion activity during the first minutes of mashing. The static system exhibited a higher initial conversion rate, reaching a maximum average concentration at 10 minutes (14.361 mg), whereas the recirculation system showed a more gradual increase, with a peak at 15 minutes (14.171 mg). The recirculation system presented a more continuous reduction in the coefficient of variation at the final stages, suggesting greater uniformity among experimental replicates over time. The findings indicate that different operational conditions influence the temporal profile of reducing sugar conversion during mashing, contributing to a better understanding of process dynamics under distinct experimental conditions and providing a basis for future studies aimed at optimizing beer production.