Influência de diferentes concentrações dos cereais aveia e centeio no processo de fermentação para obtenção de gin

Abstract

Gin is a distilled beverage from the fermentation of cereals. Its main difference from other spirits is the maceration with spices, with juniper being mandatory during the production stage. Four different fermentations were carried out with different concentrations of oats and rye. Fermentation 1 consisted only of rye (100%), the 2, rye (75%) and oats (25%). The fermentation 3, oats (75%) and rye (25%) and 4 was composed only of oats (100%). The fermentation process lasted 144 hours, and every 48 hours the measurement of the °Brix and pH. When two consecutive measurements of °Brix where the same fermentation was terminated. The wort production followed the artisanal beer production methodology and proved to be inefficient. The amount of non-reducing sugar at the end of the fermentations was very high, reaching more than 100g/L. The pH was corrected to equal 5,2 at the beginning of all fermentations, and the lowest value found after the process as 4,2 in wort 3. The yield was lower than expected, reaching a maximum of 52,05% in production of ethanol in the must composed only of oat, while in the distilleries they reach an average of 91% of the theoretical yield. The final amount of gin produced ranged from 195 mL and 219 mL.