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Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives mainly to correct the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the rice bran and soybean meal extracts was carried out. The fermentation of three yeasts (Saccharomyces bayanus Premier Blanc, Saccharomyces cerevisiae Montrachet and Saccharomyces cerevisiae Safbrew T-58) in honey must supplemented with 30 g/L rice bran or soybean meal extracts was evaluated. The trials were compared with the fermentations of the must with commercial supplement (30 g/L) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must with supplements, inoculated with 106 cell/mL yeast and incubated at 30 °C for 264 h. Results and conclusions. There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with soybean meal extract reached the highest cell concentrations, as well as the largest consumption of glucose, fructose and ethanol. The glycerol concentrations slightly increased when soybean meal extract and commercial supplement were used. The highest concentrations of succinic and acetic acids were registered in the control trials produced by Saccharomyces strains Premier Blanc, Montrachet and Safbrew T-58. Formic and lactic acids were not produced. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since their effect was similar to that of synthetic supplement. Novelty and scientific contribution. The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time and providing nutrients needed to improve yeast metabolism, prevents the formation of undesirable compounds in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one)...

Made available in DSpace on 2020-12-12T01:18:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01. Added 1 bitstream(s) on 2021-07-15T14:37:47Z : No. of bitstreams: 1 S0101-20612020000100157.pdf: 815321 bytes, checksum: c71ab34aa5ef451fc1c2a4c2a59e5166 (MD5) Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable alternative for hops, having satisfactory physicochemical characteristics and good sensorial acceptance. Universidade Estadual Paulista – UNESP Departamento de Ciências Exatas e da Terra Universidade do Estado de Minas Gerais – UEMG Departamento de Tecnologia Universidade Estadual de Feira de Santana – UEFS Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista – UNESP Universidade Estadual Paulista – UNESP Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista – UNESP

Background: The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability. Objective: This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort. Methods: The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM). The fermentations were carried out using the commercial Saccharomyces cerevisiae yeast, lager type, at 15°C. Results: The mathematical models and RSM obtained were an efficienct strategy to determine the optimum fermentation point for the ethanol volumetric productivity (wort concentration of 20.90 °P and palm oil content of 0.19 % v/v) and for the apparent degree of fermentation (wort concentration of 16.90 °P and palm oil content of 0.22% v/v). There was a good correlation between the experimental values observed and predicted by the model, indicating that the fit of the model was satisfactory and it can be inferred that the increase of the wort concentration and the nutritional supplementation with the palm oil reached an ethanol volumetric productivity of 0.55 g/L.h and an apparent degree of fermentation of 50.20 %. Conclusion: Therefore, it can be concluded that our study demonstrates that nutritional supplementation with palm oil is an alternative and promising option for the breweries to increase productivity. There are recent patents also suggesting the advantages of using alternative nutritional supplements in beverage production.

The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.

Made available in DSpace on 2020-12-10T20:04:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-07-09 This work aimed to evaluate carqueja as a substitute for hops in the production of craft lager beers. Six beers were produced, one using hops, and five using different carqueja concentrations (1 to 5 g/L), and evaluated alongside a commercial beer. Physicochemical (apparent extract, original gravity, alcohol content, pH, color, turbidity, apparent attenuation, and bitterness) and sensory (acceptance, bitterness intensity, ideal bitterness intensity, and purchase intention) analyses were performed, allowing us to conclude that the substitution of hops with carqueja had no negative effects on beer's physicochemical characteristics. Regarding sensory characteristics, sensory acceptance was similar for all the experimental beers made, and for the commercial beer. Our results show that carqueja can be a viable alternative for hops substitution in craft low-bitter beer production. Practical applications This work describes a new approach to produce beer without using hops. Carqueja is a vegetable well found and produced in Brazil, while hops have negative aspects in the cultivation in this country. The study demonstrated that carqueja beer has sensory acceptance similar to the hop beer, and the carqueja bitterness was, by the evaluators, close to the ideal bitterness in beer. Sao Paulo State Univ, Postgrad Program Food Sci & Engn, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil State Univ Feira de Santana, Dept Biotechnol, Feira De Santana, BA, Brazil Sao Paulo State Univ, Dept Food Engn & Technol, Sao Paulo, Brazil Sao Paulo State Univ, Postgrad Program Food Sci & Engn, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil Sao Paulo State Univ, Dept Food Engn & Technol, Sao Paulo, Brazil

In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations of 0, 10, 15, 25 and 30%, on mead production by Saccharomyces cerevisiae AWRI 796 was evaluated. A novel approach based on cell growth to obtain high accuracy fits for the data and to estimate optimization parameters such as Gibbs free energy was used. Fermentation was done using 107 cells/mL at pH 5.0 and 30 °C for up to 288 h. The addition of increasing concentrations of acerola pulp progressively enhanced the cell growth, with the highest cell concentration reached being ∼2.09 × 108 cells/mL. Under these conditions, the lowest Gibbs free energy of growth was −4.81 kJ/mol after fermentation for 288 h at a pulp concentration of ∼18%. The velocity of substrate consumption was −14 × 10−3 A.U./h whereas the velocity of ethanol formation was 17 × 10−3 A.U./h with ethanol production of 15.2% v/v or 120.1 g/L.

Among many species of passion fruit, the bush passion fruit (Passiflora cincinnata Mast.) is a wild, edible fruit, of exotic flavor and has good acceptability for consumption. This study aimed to determine the physico-chemical characteristics of the bush passion fruit pulp, and to produce and characterize physico- chemically the ale beer made with bush passion fruit as a malt adjunct, using different percentages (10, 29, 39 and 49%) of this adjunct and temperatures (15 and 22°C) to evaluate its fermentative potential for production of beer and to verify the influence of the soluble solids content and the specific gravity decrease during the fermentation. The results indicated that the bush passion fruit is suitable to carry out the fermentative process and the bench test media containing 29% of malt adjunct obtained best results in fermentation at both 15 and 22°C, with alcohol yields of 7.61 and 8.29%(v/v), respectively. Key words: Beer, adjunct, bush passion fruit, fermentative potential.

This study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa’s residual honey can be used for the production of fermented beverages. Cocoa’s honey has 14.14 g.100 mL−1 of dry material, containing 11.80 g.100 mL−1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L−1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g−1) and volumetric productivity (0.168 g.L−1.h−1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa’s residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa’s residual honey for future commercial applications.

Enzyme action was investigated by assuming the occurrence of different states of enzyme-substrate affinities. These states were considered to involve enzyme species with distinct abilities to form reaction product. The results obtained showed strong agreement with the experimental data for the action of peroxidase. This approach provides a powerful tool for predicting the kinetic behavior of other enzymatic processes in conditions not described before. An additional feature of this approach is the ability to characterize processes at any enzyme-substrate concentration ratio, including high enzyme-substrate ratios and enzyme inhibition by substrate or product. This proposal can also be used in systems with heterogeneity concerning the investigated enzyme.

Os últimos anos têm testemunhado um aumento na demanda por bebidas alcoólicas com teor alcoólico reduzido, como resultado de problemas de saúde e sociais. No entanto, a maioria dessas bebidas disponíveis não agradam ou respondem às expectativas dos consumidores. O presente artigo tem como objetivo realizar um estudo de prospecção tecnológica relacionado ao desenvolvimento de métodos para produção dessas bebidas alcoólicas com teor alcoólico reduzido. A metodologia empregou o uso do código de classificação internacional de patentes para a busca na base de patentes européia (Espacenet®). A partir dos resultados encontrados foi analisada a evolução anual das patentes, a origem das tecnologias, a distribuição por tipo de depositantes, detentores de tecnologia de produção. A primeira patente encontrada foi de 1903, sendo a França o país de origem. Constatou-se que existe uma tendência ao crescimento do número de depósitos de patentes a partir de 1978, em especial nos países da América do Norte, Canadá (41%) e Estados Unidos (27%) e para os países da Comunidade Européia, Alemanha (40%) e Itália (28%). Isto indica que muitos esforços inovativos têm sido realizados por diferentes países, atestando interesse na produção de bebidas alcoólicas com baixo teor de álcool.

The principal aim of studies of enzyme-mediated reactions has been to provide comparative and quantitative information on enzyme-catalyzed reactions under distinct conditions. The classic Michaelis–Menten model (Biochem Zeit 49:333, 1913) for enzyme kinetic has been widely used to determine important parameters involved in enzyme catalysis, particularly the Michaelis–Menten constant (K M ) and the maximum velocity of reaction (V max ). Subsequently, a detailed treatment of the mechanisms of enzyme catalysis was undertaken by Briggs–Haldane (Biochem J 19:338, 1925). These authors proposed the steady-state treatment, since its applicability was constrained to this condition. The present work describes an extending solution of the Michaelis–Menten model without the need for such a steady-state restriction. We provide the first analysis of all of the individual reaction constants calculated analytically. Using this approach, it is possible to accurately predict the results under new experimental conditions and to characterize and optimize industrial processes in the fields of chemical and food engineering, pharmaceuticals and biotechnology.

Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and minerals, with low acidity. The main objective of this work was to evaluate the influence of factors such as banana weight and extraction time during a hot aqueous extraction process on the total soluble solids content of banana. The extract is to be used by the food and beverage industries. The experiments were performed with 105 mL of water, considering the moisture of the ripe banana (65%). Total sugar concentrations were obtained in a beer analyzer and the result expressed in degrees Plato (°P, which is the weight of the extract or the sugar equivalent in 100 g solution at 20 °C), aiming at facilitating the use of these results by the beverage industries. After previous studies of characterization of the fruit and of ripening performance, a 22 full-factorial star design was carried out, and a model was developed to describe the behavior of the dependent variable (total soluble solids) as a function of the factors (banana weight and extraction time), indicating as optimum conditions for extraction 38.5 g of banana at 39.7 min., Gabinete de Relações Internacionais da Ciência e do Ensino Superior (GRICES), Portugal., Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp), Brasil., Coordenação para Aperfeiçoamento do Ensino Superior (CAPES), Brasil., Fundação para a Ciência e Tecnologia (FCT), Portugal.

Eucalyptus (Eucalyptus grandis) shavings were submitted to an acid hydrolysis process with the aim of obtaining a hemicellulosic hydrolysate rich in fermentable sugars. However, the hydrolysate obtained contained, in addition to sugars, several compounds that are toxic to microorganisms, namely furfural, hydroxymethylfurfural, acetic acid and phenolics. In order to produce a hydrolysate suitable for use in fermentative processes, several procedures were evaluated for hydrolysate detoxification, including concentration by vacuum evaporation and adsorption on activated charcoal, diatomaceous earths, ion-exchange resin or adsorbent resin. Hydrolysate concentration was especially effective for furfural removal, whereas the adsorbent resin was efficient in removing hydroxymethylfurfural, phenolics and acetic acid. Combination of this resin with activated charcoal was better than with diatomaceous earths for removal of acetic acid and phenolics. The best detoxification procedure evaluated was based on hydrolysate concentration followed by adsorption on activated charcoal and adsorbent resin. By this treatment, removal rates of 82.5, 100, 100 and 94% were attained for acetic acid, furfural, hydroxymethylfurfural and phenolics, respectively. Copyright © 2005 Society of Chemical Industry

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

Virus dissociation and inactivation by high pressure have been extensively studied in recent decades. Pressure-induced dissociation of viral particles involves a reduction in the Gibbs free energy of dissociation and a negative change in volume. In this work, we investigated the combined effect of high pressure and temperature on the dissociation of tobacco mosaic virus (TMV). We assumed the presence of two states of TMV with different tendencies to dissociate. Thus one form presents a low tendency (L) and the other a high tendency (H) to dissociate. Based on the model described here, the L-H transition was favored by an increase in pressure and a decrease in temperature. The volume change of dissociation was pressure- and temperature-dependent, with a highly negative value of -80 mL/mol being recorded at 0 °C and atmospheric pressure. The entropy and enthalpy of dissociation were very temperature- and pressure-dependent, with values of entropy of 450 to -1300 kJ/mol and values of enthalpy of 5.5 × 10(4) to 2.4 × 10(4) kJ/mol. The dissociation of TMV was enthalpy-driven at all temperatures and pressures investigated. Based on these findings, we conclude that the model presented allows accurate predictions of viral dissociation behavior in different experimental conditions.

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 °C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 °P to 12 and 15 °P were evaluated (°P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 °C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts., Fundação para a Ciência e a Tecnologia (FCT), EMATER-MG, Johnson-Diversey, Fapesp (Fundação de Amparo à Pesquisa do Estado de São Paulo/Brasil), Wallerstein Industrial & Commercial, Novozymes, CAPES (Coordenação para Aperfeiçoamento do Ensino Superior/ Brasil), Malteria do Vale, GRICES (Gabinete de Relações Internacionais da Ciência e do Ensino Superior/Portugal)