Leveduras utilizadas no processo de fabricação da cerveja

Abstract

This work presents the responsible yeast for sensory and alcohol fermentation of beer produced in breweries. Beer is a fermented beverage with a history of 6.000 to 8.000 years. The development process of the beer is increasingly better regulated and controlled. This process remained stable for centuries. Beer is considered a carbonated beverage with low alcohol, prepared from the fermentation by yeasts of barley malt, containing hops and water can be manufactured by other materials, like rice, wheat or corn. Yeast Saccharomyces present several lines considered safe for the production of beer. These lines produce two major metabolic beer, ethanol and carbon dioxide, and other materials responsible for the taste of the drink. The brewing process of the beer has many stages involving the conversion of biological materials in natura in the final product. The Brewers may be influenced by several factors the temperature is one of the most important. The viability and activity of microorganisms are important for any successful fermentation process.