Otimização do processo de fabrico de mosto de cerveja

Abstract

This project was developed at Super Bock Bebidas, S.A, in the Quality Department in the Leça do Balio Beer Production center, with the objective of improving the control of attenuation: higher values and shorter brewing time. This project was divided into two parts. The first part consisted of bibliographic study and in the monitoring of the industrial process, where was performed the current characterization of the process and an analysis of the historical results. The second part focused on optimizing the enzymatic activity, using pH and temperature as variables. The mashing step is the most important step in the wort production. The main purpose is the conversion of starch present in raw materials into a soluble extract with fermentable sugars, through enzymatic action. The most important property of enzymes is their activity in breaking chemical bonds. Understand the factors that have influence in the enzyme activity in the wort, it is possible to optimize the formation of fermentable sugars. Enzyme activity is mainly influenced by wort temperature and time, pH and quantity water/grist. With the identification of these parameters and, after a detailed monitoring of the wort production, opportunities for improvement the process were identified and defined three action to be implemented: optimization of pH values in mashing, introduction of saccharification step at 72ºC and reduction of time at the β-amilase step. With the changes made, it was possible to achieve the proposed objective for the project. It is also studying the use of a new enzymatic auxiliary containing the glucoamylase enzyme, to be utilized in times when the degree of attenuation limit is not controlled, for example, due to changes in the quality of the malt used. This objective was achieved, knowing the use of the enzyme: dosage, mashing diagram, degree of attenuation reached, fermentation performance and no impact on the finished product.

Date of Award	24 Nov 2021
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Conceição Hogg (Supervisor)