Estudo da produção de cerveja Lager com mosto de alta densidade utilizando o óleo de coco como suplemento

• Ano de defesa: 2018
• Autor(a) principal: Silva, Milenna Santos
• Orientador(a): Carvalho, Giovani Brandão Mafra de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Feira de Santana
• Programa de Pós-Graduação: Mestrado Acadêmico em Ciências Farmacêuticas
• Departamento: DEPARTAMENTO DE SAÚDE
• País: Brasil
• Palavras-chave em Português: Cerveja; Óleo de coco; Cocos nucifera L.; Suplementação; Produtividade volumétrica; Etanol; Viabilidade
• Palavras-chave em Inglês: Beer; Coco nutoil; Cocos nucifera L.; Supplementation; Volumetric productivity; Ethanol; Viability
• Área do conhecimento CNPq: CIENCIAS DA SAUDE::FARMACIA; CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
• Link de acesso: http://tede2.uefs.br:8080/handle/tede/824

The beer’s production and consumption are known for a long time and with the growing scientific and advance in technological cientific studies the market has be come in creasing ly competitive. The most varieties of product slaunched offered on the market, especial ly with the expansion of craft breweries have taken the productive sector Brewer, as a whole, to develop methods to minimize it scosts and increase productions’s profit. Aimingat this objective the focus of the Project istosupp lement the wort brewed with a natural product of Brazilian Northeast, coco nut oil, in order to yeast use itto improve there sistance of the cell membrane for supporthigher osmotic pressure and then produce more ethanol. The addition of coco nut oil (Cocos nucifera l.) in the wort before the beer fermentation, aims to evaluate volumetric productivity and real yield on ethanol throughth estatistical analyses in addition to monitor the viability of the yeast – the procedure isable to improve yeast’s resistance to higheralcohol concentrations. The experimental factors were high density wort concentration, high gravity, of the 15.96°, 17°, 19.5°, 22°P and 23.04° P and coco nut oil content of 0.045, 0.5, 110, 220 and 265 µL during the fermentations. The great points of the volumetric productivity in ethanol (Qp) and the actual in come in ethanol RRE, were with concentrated approximately 19.5 brain and 110 µL of coco nut oil, reaching values of 0.362 g/L.h and 8.237%, respectively, and cell viability maximum greater than 91%. According to th estatistical analysis, the effects of the factors of quadratic coco nut oil content [Fcm]², linear wort concentration [Fcm], and quadratic must concentration [Fcm]² on volumetric productivity and the real yield of ethanol were 95% confidence significant. The result sobtained in this Project exhibit the possibilityofapplying the technology in order to increasing productivity, using the same equipment.