Abordagem microbiológica da fermentação oxidativa, alcoólica e malolática no processamento da sidra

Abstract

In the Europe the fermentation process of apple juice for cider obtention comprehend 3 phases distinct, oxidative and alcoholic fermentation phase (synthesis of aromas and ethanol release respectively) and the malolatic phase (reduction of the acid). In the Brazil the process occurs in temperatures of 25-35C, presence of sulfite and with addition of yeast, resulting a fast process with predominance of aroma of yeast. In order to increase its consumption and to retake the identity of the beverage is necessary improve the quality and evaluate the processing technology. This work has as objective to evaluate the fermentation process of the cider, verified the interaction between the different microorganisms that influence in the quality. The experiments were lead with microfermentors. Were used two commercial strain Saccharomyces cerevisiae and Oenococcus oeni. The population of apiculate yeast of the apple must were superior (10 ufc.mL). In the natural fermentation the apiculate yeast had presented a fast growth, but they were supplanted by Saccharomyces sp in 3 days of fermentation, this microorganisms inhibited too the growth of the lactic bacteria. After 10 days of fermentation, the yeast starts a mortality phase that induced the bacterial growth. Inoculate of the yeast and/or the bacteria the behavior and developments of the microorganisms were similar at the natural fermentation. However with addition of lactic bacteria in the apple must, after 10 days of fermentation the populations were highest (10 ufc.mL) that can become the malolactic fermentation more efficient.