Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2820 |
Resumo: | The alcoholic fermentation step is of major importance on the sensory and chemical composition of alcoholic beverages. The fermentation process is influenced by the yeast strain, by the presence of nitrogen compounds on the environment, by the temperature and other factors. The objective of this paper was to evaluate the influence of two different yeast strains, of high and low fermentation, three nitrogen sources, ammonium sulfate, casein peptone and a pool of amino acids, in three different concentrations, 0 (with no addition), 5 g/L and 25 g/L, on the fermentation kinetics and on the chemical composition of three different types of liquors: cachaça , beer and wine. The analyzed parameters for the fermentation kinetic evaluation were the pH, the total acidity, the total soluble solid content (°Brix) and the alcoholic content (°GL), on samples collected between 12, 24, 48, 72 and 96 hours of fermentation in musts for the experimental production of cachaça , beer and wine. The pH on the three musts had a falling tendency with time. On the must for cachaça production, the pH varied between 5,4 and 3; on the beer must, between 4,8 and 3,0 and on the wine must, it varied between 3,6 and 3. The acidity increased with time for the three musts, but did not reach the values considered out of the Brazilian legal standard. The higher productivity of the alcoholic fermentation, that is, the higher production of ethanol per consumption of substrate was obtained by the low fermentation (Saflager) yeast strain, using as nitrogen source ammonium sulfate 5 g/L, on the musts of cachaça , beer and wine. The final ethanol concentration average on the musts were 7,7°GL for cachaça , 4,8°GL for beer and 14,6°GL for wine. The major volatile compounds and organic contaminants contained on the cachaça , beer and wine samples were analyzed by gas chromatography (GC). The ethyl carbamate was also analyzed by gas chromatography with mass spectrometry (GCMS). The main volatile compounds analyzed were: acetaldehyde, ethyl acetate, 1-propanol, isobuthylic alcohol, isoamilic alcohol, acetic acid. The organic contaminants were methanol, 1-butanol, 2-butanol e ethyl carbamate. On the cachaça sample, the higher alcohols, 1- propanol, isobuthylic alcohol and isoamilic alcohol had different results for the low fermentation yeast (Saflager) and for the high fermentation yeast (Safbrew). The addiction of 5 g/L of the nitrogen source was enough to elevate considerably the concentrations of higher alcohols. On the beer samples, the compounds 1-propanol and isoamilic alcohol had their values increased with a higher concentration of ammonium sulfate. On the other hand, the isoamilic alcohol reached bigger values with the addiction of the amino acids pool. The high fermentation yeast induced a higher production of isobuthylic alcohol and isoamilic alcohol, while the low fermentation yeast induced a higer production of 1-propanol. The ethyl carbamate values increased on the cachaça, beer and wine samples with the increase of the nitrogen source concentration; on the beer and wine samples, the ethyl carbamate values were higher on the low fermentation, while on the cachaça sample these values were higher on the high fermentation. |
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Pereira, Alexandre Fonteshttp://lattes.cnpq.br/5250551495639155Pereira, José Antonio Marqueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787246H6Barbosa, Marcio Henrique Pereirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782585E6Silva, Paulo Henrique Alves dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793543U4Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Gomes, José Carloshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788278D62015-03-26T13:13:05Z2008-02-282015-03-26T13:13:05Z2007-08-13PEREIRA, Alexandre Fontes. Suplementation of nitrogen about the alcoholic fermentation for production of cachaça , beer and wine. 2007. 113 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/2820The alcoholic fermentation step is of major importance on the sensory and chemical composition of alcoholic beverages. The fermentation process is influenced by the yeast strain, by the presence of nitrogen compounds on the environment, by the temperature and other factors. The objective of this paper was to evaluate the influence of two different yeast strains, of high and low fermentation, three nitrogen sources, ammonium sulfate, casein peptone and a pool of amino acids, in three different concentrations, 0 (with no addition), 5 g/L and 25 g/L, on the fermentation kinetics and on the chemical composition of three different types of liquors: cachaça , beer and wine. The analyzed parameters for the fermentation kinetic evaluation were the pH, the total acidity, the total soluble solid content (°Brix) and the alcoholic content (°GL), on samples collected between 12, 24, 48, 72 and 96 hours of fermentation in musts for the experimental production of cachaça , beer and wine. The pH on the three musts had a falling tendency with time. On the must for cachaça production, the pH varied between 5,4 and 3; on the beer must, between 4,8 and 3,0 and on the wine must, it varied between 3,6 and 3. The acidity increased with time for the three musts, but did not reach the values considered out of the Brazilian legal standard. The higher productivity of the alcoholic fermentation, that is, the higher production of ethanol per consumption of substrate was obtained by the low fermentation (Saflager) yeast strain, using as nitrogen source ammonium sulfate 5 g/L, on the musts of cachaça , beer and wine. The final ethanol concentration average on the musts were 7,7°GL for cachaça , 4,8°GL for beer and 14,6°GL for wine. The major volatile compounds and organic contaminants contained on the cachaça , beer and wine samples were analyzed by gas chromatography (GC). The ethyl carbamate was also analyzed by gas chromatography with mass spectrometry (GCMS). The main volatile compounds analyzed were: acetaldehyde, ethyl acetate, 1-propanol, isobuthylic alcohol, isoamilic alcohol, acetic acid. The organic contaminants were methanol, 1-butanol, 2-butanol e ethyl carbamate. On the cachaça sample, the higher alcohols, 1- propanol, isobuthylic alcohol and isoamilic alcohol had different results for the low fermentation yeast (Saflager) and for the high fermentation yeast (Safbrew). The addiction of 5 g/L of the nitrogen source was enough to elevate considerably the concentrations of higher alcohols. On the beer samples, the compounds 1-propanol and isoamilic alcohol had their values increased with a higher concentration of ammonium sulfate. On the other hand, the isoamilic alcohol reached bigger values with the addiction of the amino acids pool. The high fermentation yeast induced a higher production of isobuthylic alcohol and isoamilic alcohol, while the low fermentation yeast induced a higer production of 1-propanol. The ethyl carbamate values increased on the cachaça, beer and wine samples with the increase of the nitrogen source concentration; on the beer and wine samples, the ethyl carbamate values were higher on the low fermentation, while on the cachaça sample these values were higher on the high fermentation.A etapa de fermentação alcoólica é de grande importância na composição química e sensorial das bebidas alcoólicas. O processo fermentativo é influenciado pela linhagem de levedura, pela presença de substâncias nitrogenadas no meio, pela temperatura e por outros fatores. O objetivo deste trabalho foi avaliar a influência de duas linhagens de levedura, de alta e baixa fermentação, três fontes nitrogenadas, sulfato de amônio, peptona de caseína e um pool de aminoácidos, em três concentrações, 0 (sem adição), 5 g/L e 25 g/L, na cinética de fermentação e na composição de três tipos de bebidas: cachaça, cerveja e vinho. Os parâmetros analisados para cálculo da cinética de fermentação foram o pH, a acidez total, o teor de sólidos solúveis (ºBrix) e o teor alcoólico (ºGL), em amostras coletadas em 12, 24, 48, 72 e 96 horas de fermentação em mostos para produção experimental de cachaça, cerveja e vinho. Os valores de pH nos mostos de cachaça, cerveja e vinho reduziram durante o processo fermentativo. No mosto para a fabricação de cachaça o pH variou de 5,4 a 3,0, no mosto de cerveja variou de 4,8 a 3,0 e no mosto de vinho variou de 3,6 a 3,0. A acidez aumentou nos três mostos com o tempo, mas não atingiu valores considerados fora dos limites legais. O maior rendimento da fermentação alcoólica, ou seja, maior produção de etanol por consumo de substrato foi obtido pela linhagem de levedura Saflager (baixa fermentação) utilizando como fonte de nitrogênio sulfato de amônio, na concentração de 5 g/L, nos mostos de cachaça, cerveja e vinho. As médias de concentração final de etanol nos mostos foram 7,7 ºGL em cachaça, 4,8 ºGL em cerveja e 14,6 ºGL em vinho. Os principais compostos voláteis e contaminantes orgânicos presentes nas amostras de cachaça, cerveja e vinho foram analisados por cromatografia gasosa (GC), sendo a análise de carbamato de etila confirmada por cromatografia gasosa com espectrometria de massa (GCMS). Os principais voláteis analisados foram: acetaldeído, acetato de etila, 1-propanol, álcool isobutílico, álcool isoamílico e ácido acético. Os contaminantes orgânicos analisados foram: metanol, 1- butanol, 2-butanol e carbamato de etila. Nas amostras de cachaça os álcoois superiores, 1-propanol, isobutílico e isoamílico tiveram comportamentos diferentes para as leveduras de baixa fermentação (Saflager) e alta fermentação (Safbrew) e a adição de 5 g/L das fontes nitrogenadas já foi suficiente para elevar consideravelmente suas concentrações. Nas amostras de cerveja, os compostos 1-propanol e álcool isobutílico tiveram seus valores elevados com o aumento da concentração do sulfato de amônio. Já o álcool isoamílico atingiu valores mais elevados com a adição do pool de aminoácidos. A levedura de alta fermentação induziu uma maior produção de álcool isobutílico e de álcool isoamílico. Já a levedura de baixa fermentação induziu uma maior produção de 1-propanol. Os valores de carbamato de etila aumentaram nas amostras de cachaça, cerveja e vinho com o aumento na concentração das fontes nitrogenadas. Nas amostras de cerveja e vinho os valores mais elevados de carbamato de etila foram maiores na baixa fermentação, enquanto que nas amostras de cachaça estes valores foram superiores na alta fermentação.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosNitrogênioSaccharomycesCarbamato de etilaNitrogenSaccharomycesEthyl carbamateCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSSuplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinhoSuplementation of nitrogen about the alcoholic fermentation for production of cachaça , beer and wineinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf802125https://locus.ufv.br//bitstream/123456789/2820/1/texto%20completo.pdf970153d3c7ccc3ba09df19183a0970a3MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain166369https://locus.ufv.br//bitstream/123456789/2820/2/texto%20completo.pdf.txt7810b24412333a046e5e394c3e19cfe4MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3569https://locus.ufv.br//bitstream/123456789/2820/3/texto%20completo.pdf.jpgdd9b1453863c4359fcf352b0a9a54a0eMD53123456789/28202016-04-08 23:13:40.648oai:locus.ufv.br:123456789/2820Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:13:40LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
dc.title.alternative.eng.fl_str_mv |
Suplementation of nitrogen about the alcoholic fermentation for production of cachaça , beer and wine |
title |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
spellingShingle |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho Pereira, Alexandre Fontes Nitrogênio Saccharomyces Carbamato de etila Nitrogen Saccharomyces Ethyl carbamate CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
title_full |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
title_fullStr |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
title_full_unstemmed |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
title_sort |
Suplementação de nitrogênio sobre a fermentação alcoólica para produção de cachaça, cerveja e vinho |
author |
Pereira, Alexandre Fontes |
author_facet |
Pereira, Alexandre Fontes |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/5250551495639155 |
dc.contributor.author.fl_str_mv |
Pereira, Alexandre Fontes |
dc.contributor.advisor-co1.fl_str_mv |
Pereira, José Antonio Marques |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787246H6 |
dc.contributor.advisor-co2.fl_str_mv |
Barbosa, Marcio Henrique Pereira |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782585E6 |
dc.contributor.advisor1.fl_str_mv |
Silva, Paulo Henrique Alves da |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793543U4 |
dc.contributor.referee1.fl_str_mv |
Chaves, José Benício Paes |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9 |
dc.contributor.referee2.fl_str_mv |
Gomes, José Carlos |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788278D6 |
contributor_str_mv |
Pereira, José Antonio Marques Barbosa, Marcio Henrique Pereira Silva, Paulo Henrique Alves da Chaves, José Benício Paes Gomes, José Carlos |
dc.subject.por.fl_str_mv |
Nitrogênio Saccharomyces Carbamato de etila |
topic |
Nitrogênio Saccharomyces Carbamato de etila Nitrogen Saccharomyces Ethyl carbamate CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Nitrogen Saccharomyces Ethyl carbamate |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The alcoholic fermentation step is of major importance on the sensory and chemical composition of alcoholic beverages. The fermentation process is influenced by the yeast strain, by the presence of nitrogen compounds on the environment, by the temperature and other factors. The objective of this paper was to evaluate the influence of two different yeast strains, of high and low fermentation, three nitrogen sources, ammonium sulfate, casein peptone and a pool of amino acids, in three different concentrations, 0 (with no addition), 5 g/L and 25 g/L, on the fermentation kinetics and on the chemical composition of three different types of liquors: cachaça , beer and wine. The analyzed parameters for the fermentation kinetic evaluation were the pH, the total acidity, the total soluble solid content (°Brix) and the alcoholic content (°GL), on samples collected between 12, 24, 48, 72 and 96 hours of fermentation in musts for the experimental production of cachaça , beer and wine. The pH on the three musts had a falling tendency with time. On the must for cachaça production, the pH varied between 5,4 and 3; on the beer must, between 4,8 and 3,0 and on the wine must, it varied between 3,6 and 3. The acidity increased with time for the three musts, but did not reach the values considered out of the Brazilian legal standard. The higher productivity of the alcoholic fermentation, that is, the higher production of ethanol per consumption of substrate was obtained by the low fermentation (Saflager) yeast strain, using as nitrogen source ammonium sulfate 5 g/L, on the musts of cachaça , beer and wine. The final ethanol concentration average on the musts were 7,7°GL for cachaça , 4,8°GL for beer and 14,6°GL for wine. The major volatile compounds and organic contaminants contained on the cachaça , beer and wine samples were analyzed by gas chromatography (GC). The ethyl carbamate was also analyzed by gas chromatography with mass spectrometry (GCMS). The main volatile compounds analyzed were: acetaldehyde, ethyl acetate, 1-propanol, isobuthylic alcohol, isoamilic alcohol, acetic acid. The organic contaminants were methanol, 1-butanol, 2-butanol e ethyl carbamate. On the cachaça sample, the higher alcohols, 1- propanol, isobuthylic alcohol and isoamilic alcohol had different results for the low fermentation yeast (Saflager) and for the high fermentation yeast (Safbrew). The addiction of 5 g/L of the nitrogen source was enough to elevate considerably the concentrations of higher alcohols. On the beer samples, the compounds 1-propanol and isoamilic alcohol had their values increased with a higher concentration of ammonium sulfate. On the other hand, the isoamilic alcohol reached bigger values with the addiction of the amino acids pool. The high fermentation yeast induced a higher production of isobuthylic alcohol and isoamilic alcohol, while the low fermentation yeast induced a higer production of 1-propanol. The ethyl carbamate values increased on the cachaça, beer and wine samples with the increase of the nitrogen source concentration; on the beer and wine samples, the ethyl carbamate values were higher on the low fermentation, while on the cachaça sample these values were higher on the high fermentation. |
publishDate |
2007 |
dc.date.issued.fl_str_mv |
2007-08-13 |
dc.date.available.fl_str_mv |
2008-02-28 2015-03-26T13:13:05Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:05Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
PEREIRA, Alexandre Fontes. Suplementation of nitrogen about the alcoholic fermentation for production of cachaça , beer and wine. 2007. 113 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2820 |
identifier_str_mv |
PEREIRA, Alexandre Fontes. Suplementation of nitrogen about the alcoholic fermentation for production of cachaça , beer and wine. 2007. 113 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
url |
http://locus.ufv.br/handle/123456789/2820 |
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por |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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