Estudo da influência da complementação de nutrientes no mosto sobre o processo de fermentação alcoólica em batelada

Abstract

The transformation of sugar (glucose) into ethanol and CO2 involves 11 reactions in orderly sequence, each catalyzed by a specific enzyme from yeast producing ethanol, for example, Saccharomyces cerevisiae. These yeast require a source of carbon, which can be another glucose or sugar, but also require vitamins and other nutrients such as nitrogen, phosphorus, sulfur, potassium, magnesium, calcium, zinc, manganese, copper, iron, cobalt, iodine and other elements in small quantities. The nutritional needs of yeast during alcoholic fermentation influence the proliferation and cell growth and efficiency of transformation of sugar into alcohol. This study aimed to investigate the effect of supplementation of nutrients in grape juice from the sugar cane to 14º Brix and mash of molasses to 15º Brix on the process of alcoholic fermentation in batch simple, using the commercial formulations A, B and C. These formulations commercial showed in their compositions P2O5, N, MgSO4, MnSO4 and ZnSO4 in different doses for each of the three nutrients trade. The fermentations were conducted in erlenmeyers and shaker type Shaker with agitation (200 rpm) and temperature (± 32°C) controlled with weighing of an hour in hour of erlenmeyers to determine the end of fermentation. The analyses used to evaluate the efficiency of the fermentation process were: "Reducing sugars Totals (ART), sulfuric acidity, pH and alcohol content. The concentrations of nutrients tested were determined trade based on deficiencies of musts. To complement the mash of molasses, it was found that concentrations of nutrients that commercial maximizes the efficiency and productivity in the fermentation process were: 0.20 grams of A / litre of must, 0.50 grams of B / litre of must and 0,30 g of C / liter of juice. And in the mash of broth of cane were: 0.50 grams of A / litre of must, 1 g of B / litre of must and 2 grams of C / liter of juice.