Análise cinética comparativa da produção de vodca conduzida em processo fermentativo descontínuo e descontínuo alimentado.

Abstract

Having been developed probably in the middle of the fourteenth century, its origin is still the subject of discussions between the countries Russia and Poland, vodka is the ethyl alcohol drinkable, comes from agricultural raw materials and filtered through activated carbon, has as main characteristic the absence of scents and aromas. In the last years, it has gained space in the distilled market, being the 5th most consumed drink in Brazil. The objective of this work was to study the production of vodka from the sweet potato, comparing the development using two types of fermentative processes, one in batch mode and the other on fed bath. Saccharomyces cerevisiae strain JP1 was used to carry out the fermentations. The obtained wort was inoculated in artesian reactors. During the fermentations, the kinetic fermentation parameters were analyzed: soluble solids content, cell concentration and ethanol concentration throughout the fermentation processes. The yield, efficiency and productivity of the alcoholic fermentation were also determined. The soluble solids content ranged from an initial 18,0 °Brix and a final 8,0 °Brix, with initial cell concentrations of 105.84 g/L and final 79.51 g/L, and the final concentration of ethanol was 19.5 °GL. Fermentation was distilled in a handcrafted alembic, with better yield of the fermentations performed, 0.49, with better efficiency of 95.9% and better yield of 0.15 g/L.h-1. The distillates were purified on activated carbon and another distillation was carried out to obtain a vodka with alcoholic strength of 40% (v/v), within the parameters established by the Brazilian legislation.