Dados do Trabalho

Título

CHANGE IN BEER PROCESSING TO REDUCE WASTE

Introdução

In the beer production process, chemical and biochemical reactions occur that influence its final composition. Mixing malts with water produces wort, which is subjected to different time:temperature binomials, favoring the action of malt enzymes, such as β-glucanases (40 to 45 °C), proteases (50 to 55 °C) and amylases (60 to 72 °C). Proteases catalyze the hydrolysis of malt proteins, generating non-protein N-compounds, such as amino acids and peptides, which are essential for yeast development and fermentation. Insoluble protein particles, phenolic compounds and bitter substances from hops form the trub, a residue generated during the wort boiling step, which can cause turbidity in the drink and is mostly discarded. Addition of exogenous proteases may contribute to the improvement of sensory quality, also reducing the formation of insoluble complexes and the generation of trub. The aim of this work was to quantify the trub generated in the production of two lager style beers (Pilsen), one of which with the addition of exogenous protease.

Material e Métodos

About 20 L of each sample were produced with Pilsen malt (Agrária), hops (Barth-Haas), yeasts (Fermentis) and one of them received a commercial endoprotease, kindly provided by Novozymes Brazil. The trub was collected from the preparation tank, after the transferation of the wort to the fermenter.

Resultados e Discussão

About 170 g of trub were collected from the sample without enzyme addition, while only 90 g of this residue were removed from the sample with endoprotease addition, a reduction of 50 %.

Conclusão

Therefore, we concluded that enzyme addition was able to favor protein hydrolysis, increasing its solubility and reducing the formation of insoluble particles and waste.