Teste de estabilização coloidal na cerveja com uso de polivinilpolipirrolidona (PVPP): uma análise descritiva com base em indicadores industriais

Abstract

Beer production requires strict control of all processing stages to ensure safety, reliability, and final product quality. Among these stages, maturation plays a key role in the colloidal stability of the beverage. In this context, understanding how maturation time affects indicators such as turbidity at 0 °C and the Kalt-Warm-Test (KWT) becomes essential. This study was conducted as a descriptive and applied case study, based on direct observations carried out in a brewing industry located in the Campos Gerais region of Paraná, Brazil. The main objective was to analyze the application of polyvinylpolypyrrolidone (PVPP) as a technological aid in the process of beer colloidal stabilization, assessing its effectiveness in turbidity reduction and its relationship with maturation time, through the interpretation of industrial indicators. The observed activities included the final stages of the process: fermentation, maturation, PVPP dosing, filtration, and packaging. The results showed that maturation time alone is not sufficient to ensure colloidal stability in the KWT. On the other hand, turbidity at 0 °C remained within acceptable standards throughout the evaluated period, indicating that PVPP was effective in the immediate clarification of the beer. It is concluded that beer colloidal stability is a multifactorial phenomenon, requiring not only standardization of maturation time but also strict control of all stages of the production process.