Processo de fermentação lática visando a produção de cerveja tipo Catharina Sour.

Abstract

Beer is one of the most consumed drink in the world, Brazil is the third country that produces more, it’s obtained by fermentation of beer wort, by the yeast action, barley, water and hops. It has over 7000 registered varieties, among which are the sour beers, known to have low pH and sour taste. The lactic acid fermentation’s responsible for the production of lactic acid in various products, a biochemical process, performed by lactobacteria, the whey has a high nutritive value of great importance, both economic and industrial, checking to find new alternative sources for the reduction of wastle that occur in industries. In this work, was prepared two formulations of brewer’s wort, with 25% of water, being replaced in one of the formulations, evalued during the fermentation process in three temperatures (30, 40 and 50ºC) with CO2 during the fermentation in 0, 6, 12, 18, 24 and 36 hours, until pH 3,5. The physical-chemical analyzes were: pH, total acidity (% lactic acid) and reducing sugars (%), microbiologically, where analyzed for lactic acid bacteria count (UFC/mL). The wort to 40ºC whey, has the best, reaching the desired pH within 24 hours of the process and gives a high acidity, characteristic in acidic beers. The reproduction of lactic acid bactéria was most eficiente in the wort with the addition of whey to 30ºC, growing faster, compared to other samples, conferring greater cell viability.