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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-110710
Document
Author
Full name
Eleni Gomes
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1988
Supervisor
Title in Portuguese
Efeito do tratamento ácido da levedura (Saccharomyces cerevisiae) na fermentação alcoólica
Keywords in Portuguese
FERMENTAÇÃO ALCOÓLICA
LEVEDURAS
TRATAMENTO ÁCIDO
Abstract in Portuguese
O presente trabalho teve como objetivo estudar a influência do tratamento ácido da levedura, após o término do ciclo fermentativo, sobre a fermentação posterior, considerando seus efeitos sobre os teores de minerias (P, K, N, Mg, Ca e Zn), carboidratos de reserva (glicogênio e trealose) e produção de glicerol. Foram utilizados nos experimentos a levedura de panificação Fleischman e mosto obtidos de diluição do melaço de cana de açúcar. Os ensaios foram realizados em 2 ciclos fermentativos intercalados pelos tratamentos das leveduras, os quais constaram os valores diferentes de pH, temperatura, concentração de células e tempo de tratamento. Pelos resultados obtidos observou-se que as células lixiviaram quantidades de potássio quanto menor o valor de pH do meio. Não houve consumo substancial das reservas de carboidratos durante o período até 6 horas de tratamento. As porcentagens de glicerol e AR residual dos vinhos foram maiores quando as fermentações foram realizadas utilizando leveduras tratadas à temperaturas e valores de pH mais elevados (40ºC e pH 3,0). Os rendimentos das fermentações mostraram-se correlacionados negativamente com os teores de glicerol e AR dos vinhos. Os teores de P na célula de levedura se correlacionou positivamente com o rendimento da fermentação
Title in English
Effect of yeast acidic treatment (Saccharomyces cerevisiae) on ethanolic fermentation
Abstract in English
The objective of this dissertation was to study the effect of the yeast acidic treatment, after the ethanol fermentation was completed, on several parameters of the yeast and the fermentation itself. Fermentations were carried out with wort made by dilution of molasses of sugar cane, and two fermentations were performed. In the yeast treatment, different temperatures, pH, yeast concentration and time of treatment were used. Statistic analyses (Tuckey and correlations) showed that lixiviation of K and other ions increased with time of treatment and lower pH. It was not observed significant decrease in the reserve carbohydrates (glycogen and trehalose) up to six hours treatment. How much higher the pH and treatment (up to 40ºC and pH 3,0) higher the glycerol and residual sugar in the beer were found, and also lower the fermentation yield. The P content in the yeast had a positive correlation with ethanol fermentation yield
 
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GomesEleni.pdf (7.05 Mbytes)
Publishing Date
2019-12-19
 
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