• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Doctoral Thesis
DOI
https://doi.org/10.11606/T.11.2016.tde-10082016-185013
Document
Author
Full name
Renata Maria Christofoleti Furlan
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2016
Supervisor
Committee
Basso, Luiz Carlos (President)
Antonini, Sandra Regina Ceccato
Gomes, Luiz Humberto
Lopes, Mario Lucio
Portugal, Cauré Barbosa
Title in Portuguese
Leveduras de processos de bioetanol: potencial para a produção de cerveja especial com mosto de alta densidade
Keywords in Portuguese
Saccharomyces cerevisiae
Alta densidade
Análise sensorial
Cerveja
Estresses
Etanol
Abstract in Portuguese
A crescente demanda por cervejas especiais tem levado o setor a buscar inovações. No âmbito da fermentação, as leveduras constituem o ponto crucial, tanto no que se refere à tolerância aos estresses do processo quanto no que tange à produção dos compostos aromáticos da bebida. Processos cervejeiros com mosto de alta densidade (high-gravity (HG)) impõem condições mais estressantes às leveduras devido à maior pressão osmótica no início da fermentação e maior teor alcoólico ao final da mesma. Leveduras isoladas de processos de bioetanol poderiam ser oportunas à produção de cervejas com mosto HG, podendo contribuir com atributos fisológicos relevantes e também para a obtenção de um produto diferenciado, com peculiaridades de sabor e aroma. Objetivou-se com este trabalho avaliar o potencial fisiológico e tecnológico dessas leveduras quanto à fermentação cervejeira com mosto HG visando à produção de cerveja especial. Para tanto, inicialmente 24 linhagens de bioetanol e três cepas cervejeiras (controle) foram avaliadas quanto ao crescimento em meio contendo maltose e em mosto cervejeiro HG. Sete cepas foram incapazes de se desenvolver satisfatoriamente, sendo inapropriadas para o processo cervejeiro e, por isso, excluídas da seleção. As linhagens selecionadas foram analisadas quanto a parâmetros fisiológicos em fermentações de mosto HG e a outros atributos relevantes ao processo. Cinco linhagens foram selecionadas para a produção das cervejas. As análises físico-químicas e sensorial mostraram que as cepas de bioetanol agregaram características organolépticas de interesse em cervejas. O ambiente de processos produtivos de bioetanol se mostrou como uma fonte oportuna de biodiversidade, até então não explorada, para os processos cervejeiros, destacando linhagens com potencial fisiológico e tecnológico para a elaboração de cervejas especiais diferenciadas, com peculiaridades de sabor e aroma.
Title in English
Yeasts from bioethanol process: potential for specialty beer production with high-gravity wort
Keywords in English
Saccharomyces cerevisiae
Beer
Ethanol
High-gravity
Sensorial analysis
Stress
Abstract in English
The increasingly demand for specialty beers has led production sector to search for innovations. In the fermentation scope, yeasts are a crucial point, both because of process stress tolerance as well as beer aromatic compounds production. Brewing process which use high-gravity (HG) worts impose higher stressful conditions to the yeast due to increased osmotic pressure in the beginning, and higher ethanol concentration at the end of fermentation. Yeasts isolated from bioethanol process could be opportune to beer production with HG wort, contributing to both relevant physiological traits and also to obtain differentiated specialty beer, with flavor and aroma particularities. In this work, the physiological and technological potential of bioethanol yeast strains have been evaluated for HG brewery wort fermentation for production of specialty beer. Initially, 24 bioethanol yeast strains and 3 commercial brewing yeasts (controls) were evaluated for growth in maltose medium and in HG brewery wort. Seven bioethanol yeast strains were not able to grow efficiently on maltose and HG wort, and were therefore unsuitable for brewing, being excluded from selection. Selected strains were evaluated for physiological traits in fermentation assessments of HG wort and for other relevant brewing traits. Five strains were selected for beer production. The physicochemical and sensorial analyses demonstrated that the bioethanol strains contributed to desirable organoleptic traits to the beers. The bioethanol process environment presented a valuable source of biodiversity, so far unexploited, to brewing process, highlighting strains with physiological and technological potential to produce differentiated specialty beers, with flavor and aroma particularities.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2016-10-20
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2024. All rights reserved.