Otimização do processo de fermentação lática do mosto cervejeiro visando obtenção da cerveja ácida.

Abstract

The beer is obtained through alcoholic fermentation, having as raw material, malt, water, hops and yeast, there are several types of beers being marketed and one of them are acidic beers, characterized by their acid taste, bit bitter and refreshing, presenting aromas and mostly fruity flavors, they use Lactobacillus for acidification of the brewing wort. Therefore, the objective of this research was to study the lactic fermentation in the brewer's wort through an experimental design in different temperatures, relating determinants as final pH of the beer and to observe the differences between the results. Analyzes of the pH, cell count and total reducing sugars of the must were carried out. By means of the experimental design, the appropriate model is the quadratic type, because it presents two variables (time and temperature) that had a positive effect on the pH response, so experiment 2 obtained better response in relation to time and temperature.