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Centro Azúcar

versión impresa ISSN 0253-5777versión On-line ISSN 2223-4861

Resumen

DE OLIVEIRA E SILVA, Tassiana Amélia; BATISTA FERREIRA, Fabrício; BERNADETE MEDEIROS, Maria  y  DE ALMEIDA E SILVA, João Batista. "Clear Brandy" production using alpha acid extract from hops in the biocidal control of the fermentation process. cen. az. [online]. 2016, vol.43, n.1, pp.18-24. ISSN 0253-5777.

The major problem in the production of "clear brandy" is the contamination of the must by bacteria of the species Lactobacillus. To overcome this problem, this work intends to evaluate the usage of the alpha acids from hop extract (Humulus lupulus) as antibacterial agent during brandy production. In addition, the maximum cell recycling was evaluated during the clear brandy production.  Preliminary experiments using the Sabourand synthetic medium added with 40 ppm of the alpha acids reduced the cell viability of L. casei and L. plantarum bacteria from 108 CFU.mL-1 to 105 CFU.mL-1 and showed no effect in the growth of Saccharomyces cerevisiae. These experiments were conducted at 120 rpm and 25°C. The clear brandy production (200 L) using the same alpha acids concentration (40 ppm) and Saccharomyces cerevisiae cell recycling (14 times) showed no contamination by bacteria. Then, the clear brandy was distilled in a 160 L cooper distiller. The clear brandy produced with and without alpha acids, was analyzed in the Laboratory of Alcohol and Beverages as well as in the Laboratory of Spectroscopy of the Cuban Research Institute of the Sugarcane Derivatives (ICIDCA in Spanish) in Havana and showed similarities in their composition and sensorial chemical analysis.

Palabras clave : alpha acid; biocide; "clear brandy"; fermentation.

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