Análise cinética da fermentação das leveduras comerciais S-04 e S-33.

Abstract

Yeast is a raw material of fundamental importance for the brewing industry. Responsible for the most complex stage of beer production, the fermentation, yeast must be carefully selected by the brewer, since, in addition to the relevance in the production process, it adds aromas and flavors to the final product. This article provides a kinetic comparison of fermentations using two commercials yeasts belonging to the species Saccharomyces cerevisiae produced by Fermentis®, the S-04 and the S-33. For this, parameters such as cell growth, substrate consumption and pH measurements during the fermentation process were studied. Yeast S-04, obtained a faster cell growth, although smaller, and a more acidic pH at the end of the fermentation. S-33 yeast obtained higher cell growth and higher rate of substrate consumption, attenuating the fermentation in 32h, 20h less than S-04. The final Brix was the same for the two yeasts, 4.6°Bx, making yeast S-33 more attractive in terms of fermentation process.