Avaliação de amido modificado combinado com extrato de bagaço de uva como clarificantes do mosto cervejeiro

Abstract

Grape pomace is a residue obtained from viticulture and often ends up being wasted. Being rich in bioactive compounds of interest to the food, chemical and pharmaceutical industries, it is feasible to use this noble residue. Analyzing its composition, it is possible to make a brief comparison between the commercial use clarifiers used in the production of beers and to study an efficient way to apply and obtain a similar result, increasing its efficiency, reducing production costs and still using an organic processing assistant. This research aimed to compare grape pomace extract with commercial clarifiers (polyvinylpolypyrrolidone and gelatin) in the application in ale beer as a clarifier in the post-fermentation stage and the use of a clarifier in the boil stage. The clarifier acts by sequestering proteins and phenolic compounds present in the must. The positive charges of these compounds are united to the negative charges present in the clarifiers, eliminating repulsive forces and obtaining precipitates. The quantification of proteins, phenolic compounds, turbidity and clarity analysis were evaluated. Through this, it was possible to conclude that the use of grape pomace extract is a viable alternative when used with the purpose of increasing beer stability, once it presented a favorable result in the removal of compounds, not being superior to the sample containing boil clarifier in relation to the increase of clarity and decrease of turbidity.