Searching for the Terroir of Brazilian beer: non-Saccharomyces yeasts from Cerrado fruits with brewing potential
DOI:
10.46551/ruc.v26n2a6Keywords:
Physicochemical analysis; Beer; Fermentation; Wild yeasts; non-Saccharomyces cerevisiaeAbstract
Objective: To isolate wild yeast from Cerrado fruits for beer production, comparing with commercial S-33. Method: Yeasts isolated in PDA medium and transferred to YPD medium, subjected to stress testing in 5, 7.5, 10, 12 and 15% ethanol. Spectrophotometry and plating were performed to verify cell biomass and number of colonies. Subsequently, subjected to fermentation in a medium containing glucose at 2, 4, 8 and 12o Brix. The samples were replicated in Sabouraud medium to inoculate in the brewing wort. With 1.0 x 108 cells.mL-1, they were transferred to the must at 12o Brix and fermented for 22 days at 18oC. pH, density, volatile acidity, esters and turbidity were measured. Results: There was a reduction in Brix until the end of fermentation; ethanol varying between 1.91 and 3.9%, with emphasis on commercial and wild yeast Pichia kudriavzevii; pH 4.6, Ale style. Volatile acidity, esters and turbidity values outside the Kolsch style. Fruity aroma was observed in most samples, characteristic of Ale beers. Bitterness was 46.1 IBU, a little higher than established, but acceptable for the style. Final considerations: The isolation methods were effective and the results were promising, aiming for improvement in subsequent stages
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References
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