Evaluación de la reutilización de levadura Saccharomyces Cerevisiae para la implementación en un segundo proceso fermentativo de la cerveza tipo pale ale belga producida en la Cervecería Moonshine
In this grade study the reuse of the yeast Saccharomyces cerevisiae was evaluated in a second fermentation process in the brewery Moonshine for this purpose, several parameters were analyzed as: the viability of the yeast by means of the cellular count, the vitality of the yeast throughout the ferme...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2019
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/7607
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/7607
- Palabra clave:
- Viabilidad celular
Vitalidad
Reutilización
Fermentación alcohólica
Cell biability
Vitality
Re-pitching
Alcoholic fermentation
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | In this grade study the reuse of the yeast Saccharomyces cerevisiae was evaluated in a second fermentation process in the brewery Moonshine for this purpose, several parameters were analyzed as: the viability of the yeast by means of the cellular count, the vitality of the yeast throughout the fermentation activity evaluating parameters such as: pH, alcohol degree, Brix degrees and density. The presence of contaminating microorganisms that could affect the processing process at bank level was also determined. Once these important parameters were identified, the Belgian beer Pale Ale was made in order to be evaluated organoleptically. Finally, the cost analysis of the project was carried out for its industrial implementation. |
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