Evaluación de la reutilización de levadura Saccharomyces Cerevisiae para la implementación en un segundo proceso fermentativo de la cerveza tipo pale ale belga producida en la Cervecería Moonshine ; Evaluation of the reuse of Saccharomyces Cerevisiae yeast for the implementation in a second fermentation process of the Belgian pale ale beer produced in the Moonshine Brewery

In this grade study the reuse of the yeast Saccharomyces cerevisiae was evaluated in a second fermentation process in the brewery Moonshine for this purpose, several parameters were analyzed as: the viability of the yeast by means of the cellular count, the vitality of the yeast throughout the fermentation activity evaluating parameters such as: pH, alcohol degree, Brix degrees and density. The presence of contaminating microorganisms that could affect the processing process at bank level was also determined. Once these important parameters were identified, the Belgian beer Pale Ale was made i... Mehr ...