Impacto de la aplicación de tres variedades de levaduras (S. cerevisiae, S. pastorianus, S. bayanus) en la producción de cerveza artesanal tipo lager
| dc.contributor.advisor | Ruiz Parrales, Yary | |
| dc.contributor.author | Benites Fernández, Karen Isabel | |
| dc.date.accessioned | 2024-09-02T13:55:06Z | |
| dc.date.available | 2024-09-02T13:55:06Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17106 | |
| dc.description | The yeasts S. cerevisiae, S. pastorianus, S. bayanus have a positive impact on the fermentation process, but also provide organoleptic compounds, nutrients and metabolites, which help improve the quality of the product. In reference to the results obtained, the following conclusions are made: The concentration of yeasts in the quality of lager-type craft beer is: S. cerevisiae 0.80 - 1x107 cells/ml, S. pastorianus 0.75-1.5 × 106 cells/mL and S. bayanus 1-1.2 × 106 cells/mL. Among the physical and chemical parameters that influence the propagation and fermentation process of the yeast strains S. cerevisiae, S. pastorianus, S. bayanus in the production of lager-type craft beer are the following: pH, temperature and oxygenation. The ale fermentation temperature is 20 to 25 °C; for lager production, the recommendation is 8 to 10 °C for yeast inoculation; During the process, a gradual decrease of 1 °C per day is recommended until reaching 4 °C, decreasing to 1 °C every 8 hours. The pH of wort and beer is especially important during germination and fermentation. Most lager beer yeasts grow optimally at a pH value between 4.0 and 5.0. Oxygenation or agitation of the must during fermentation is an essential prior step during the first hours of the process; The quality of the product will fundamentally depend on this adequate aeration or oxygenation of the must. | es_ES |
| dc.description | The yeasts S. cerevisiae, S. pastorianus, S. bayanus have a positive impact on the fermentation process, but also provide organoleptic compounds, nutrients and metabolites, which help improve the quality of the product. In reference to the results obtained, the following conclusions are made: The concentration of yeasts in the quality of lager-type craft beer is: S. cerevisiae 0.80 - 1x107 cells/ml, S. pastorianus 0.75-1.5 × 106 cells/mL and S. bayanus 1-1.2 × 106 cells/mL. Among the physical and chemical parameters that influence the propagation and fermentation process of the yeast strains S. cerevisiae, S. pastorianus, S. bayanus in the production of lager-type craft beer are the following: pH, temperature and oxygenation. The ale fermentation temperature is 20 to 25 °C; for lager production, the recommendation is 8 to 10 °C for yeast inoculation; During the process, a gradual decrease of 1 °C per day is recommended until reaching 4 °C, decreasing to 1 °C every 8 hours. The pH of wort and beer is especially important during germination and fermentation. Most lager beer yeasts grow optimally at a pH value between 4.0 and 5.0. Oxygenation or agitation of the must during fermentation is an essential prior step during the first hours of the process; The quality of the product will fundamentally depend on this adequate aeration or oxygenation of the must. | es_ES |
| dc.description.abstract | Las levaduras S. cerevisiae, S. pastorianus, S. bayanus tienen un impacto positivo en el proceso de fermentación, dado que también aportan compuestos organolépticos, nutrientes y metabolitos, que ayudan a mejorar la calidad del producto. En referencia a los resultados obtenidos se realizan las siguientes conclusiones: La concentración de levaduras en la calidad de la cerveza artesanal tipo lager es de: S. cerevisiae 0.80 - 1x107 células/ml, S. pastorianus 0,75-1,5 × 106 células/mL y S. bayanus 1-1.2 × 106 células/mL. Dentro de los parámetros físicos y químicos que influyen en el proceso de propagación y fermentación de las cepas de levaduras S. cerevisiae, S. pastorianus, S. bayanus en la producción de cerveza artesanal tipo lager esta los siguientes: pH, temperatura y oxigenación. La temperatura de fermentación ale es de 20 a 25 °C; para la elaboración de lager, la recomendación es de 8 a 10 °C para la inoculación de levadura; durante el proceso, se recomienda una disminución gradual de 1 °C por día hasta llegar a los 4 °C, descendiendo a 1 °C cada 8 horas. El pH del mosto y de la cerveza es especialmente importante durante la germinación y fermentación. La mayoría de levaduras de cerveza lager presentan su desarrollo óptimo a un valor de pH entre 4,0 y 5,0. La oxigenación o agitación del mosto en la fermentación es un paso previo, esencial, durante las primeras horas de proceso; de esta aireación adecuada u oxigenación del mosto dependerá fundamentalmente la calidad del producto. | es_ES |
| dc.format.extent | 35 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Levaduras | es_ES |
| dc.subject | Temperatura | es_ES |
| dc.subject | Oxigenación | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.title | Impacto de la aplicación de tres variedades de levaduras (S. cerevisiae, S. pastorianus, S. bayanus) en la producción de cerveza artesanal tipo lager | es_ES |
| dc.type | bachelorThesis | es_ES |
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