Estudo da viabilidade da levedura de descarte da indústria cervejeira na obtenção da aguardente de Licor de Laranja
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Data
2013-05-13
Autores
Perez, Crislaine Alvarenga [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O Brasil, país com características climáticas propícias ao cultivo de laranja, é considerado o maior produtor e exportador de suco de laranja do mundo. O liquor de laranja é um dos principais subprodutos da indústria cítrica, rico em açúcares, geralmente é destinado para a produção de ração animal. Com um mercado em crescente expansão, a indústria cervejeira descarta em média 160 milhões de litros de fermento viável por ano. Considerando as vantagens que o aproveitamento desse resíduo pode representar para a produção da aguardente de “liquor” de laranja, este trabalho teve por objetivo avaliar a viabilidade do uso do fermento de descarte da indústria cervejeira na obtenção da aguardente de liquor de laranja. O liquor foi fermentado pelo fermento descartado da indústria cervejeira sendo posteriormente destilado em alambique de cobre. O volume corresponde a três destilações (três fermentações) foi bidestilado em alambique de cobre e envelhecido em ancorotes de castanheira por seis meses. A viabilidade das leveduras foi analisada durante o processo de obtenção da bebida, assim como o teor de sólidos solúveis totais e o consumo de açucares redutores totais. Os dados obtidos foram submetidos à análise de variância (ANOVA) e ao teste de Tukey (p≤0,05). Foi realizada nove bateladas de fermentações contínuas, sem a reposição do fermento. O fermento utilizado na produção da bebida apresentou uma viabilidade inicial de 97,65% apresentando uma queda de 15% das células viáveis ao final da nona batelada de fermentação. A diminuição do teor de sólidos solúveis totais foi bem menor nas últimas bateladas, cerca de 9% se comparadas as três bateladas iniciais, em que observouse uma redução de aproximadamente 23%. No teste de aceitação não houve diferença significativa (p ≤ 0,05) nos atributos cor e...
Brazil, a country with climatic characteristics conducive to the cultivation of oranges, is the largest producer and exporter of orange juice in the world. Orange liquor is one of the main by-products of the citrus industry. Rich in sugars, it is generally used for the production of animal feed. With a rapidly expanding market, the brewing industry discards on average 160 million liters per year of viable yeast. Considering the advantages that the use of this waste can pose for the production of orange liquor spirit, this study aimed to evaluate the viability of using brewer’s spent yeast in obtaining orange liquor spirit. The liquor was fermented by the brewer’s spent yeast and subsequently distilled in copper stills. The product of three distillations (three fermentations) was redistilled in a copper still and aged in chestnut casks for six months. Yeast viability was analyzed during fermentation, as well as the content of total soluble solids and total reducing sugars consumption. Data were subjected to analysis of variance (ANOVA) and Tukey's test (p ≤ 0.05). Nine consecutive fermentations were completed, without replacing the starter. The yeast had an initial viability of 97.65% with a decline of 15% of viable cells at the end of the ninth batch fermentation. The decrease in total soluble solids content was much lower in the last batch, about 9% compared with the three initial batches, in which there was a reduction of approximately 23%. Acceptance test showed no significant difference (p ≤ 0.05) in colour and aroma attributes among the three samples. Flavour and overall acceptability showed significant differences in sample 2, corresponding to batch fermentations 4, 5 and 6. Brewer’s spent yeast was shown to be a good choice for obtaining orange liquor spirit... (Complete abstract click electronic access below)
Brazil, a country with climatic characteristics conducive to the cultivation of oranges, is the largest producer and exporter of orange juice in the world. Orange liquor is one of the main by-products of the citrus industry. Rich in sugars, it is generally used for the production of animal feed. With a rapidly expanding market, the brewing industry discards on average 160 million liters per year of viable yeast. Considering the advantages that the use of this waste can pose for the production of orange liquor spirit, this study aimed to evaluate the viability of using brewer’s spent yeast in obtaining orange liquor spirit. The liquor was fermented by the brewer’s spent yeast and subsequently distilled in copper stills. The product of three distillations (three fermentations) was redistilled in a copper still and aged in chestnut casks for six months. Yeast viability was analyzed during fermentation, as well as the content of total soluble solids and total reducing sugars consumption. Data were subjected to analysis of variance (ANOVA) and Tukey's test (p ≤ 0.05). Nine consecutive fermentations were completed, without replacing the starter. The yeast had an initial viability of 97.65% with a decline of 15% of viable cells at the end of the ninth batch fermentation. The decrease in total soluble solids content was much lower in the last batch, about 9% compared with the three initial batches, in which there was a reduction of approximately 23%. Acceptance test showed no significant difference (p ≤ 0.05) in colour and aroma attributes among the three samples. Flavour and overall acceptability showed significant differences in sample 2, corresponding to batch fermentations 4, 5 and 6. Brewer’s spent yeast was shown to be a good choice for obtaining orange liquor spirit... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Licores, Levedos, Bebidas destiladas, Laranja, Liqueurs
Como citar
PEREZ, Crislaine Alvarenga. Estudo da viabilidade da levedura de descarte da indústria cervejeira na obtenção da aguardente de Licor de Laranja. 2013. 56 f. Dissertação (mestrado) - Universidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências Farmacêuticas de Araraquara, 2013.