Otimização do processo de maturação de cerveja utilizando a pressão no tanque

Abstract

Optimizing production processes in microbreweries is a constant challenge for increasing efficiency. In this context, the present study aimed to evaluate the influence of pressure on yeast sedimentation and total maturation time. The research was conducted in a microbrewery using cylindrical-conical tanks, where pressures ranging from 0.25 to 1.5 kgf/cm² were tested in different batches. A comparative analysis methodology was adopted, where tests of purging frequency, pressure variation, and monitoring of sedimentation time and cell purge quality under each pressure condition were performed. The results demonstrated that the application of pressures between 0.75 and 1.0 kgf/cm² resulted in an average reduction of 1 to 3 days in the total maturation time. Furthermore, it was observed that this optimization did not compromise the quality of the purge, avoiding significant volumetric losses. It is concluded that the controlled manipulation of pressure is a viable and effective strategy to increase tank turnover and, consequently, maximize the company's production capacity. However, there were deviations in the study, such as the weekend when the purges were not carried out, which may slightly alter the results obtained.