Estudo da utilização de vinhaça no preparo da cuba e na fermentação alcoólica / Study of vinasse use in yeast propagation and alcoholic fermentation

AUTOR(ES)

Thaís Johnson Pereira

DATA DE PUBLICAÇÃO

2009

RESUMO

The worlds attention is focused on the alcohol production and the Brazils production is ready to meet this demand. But their production involves the generation of a high quantity of vinasse as waste, about 12 to 18 liters for every liter of alcohol produced. While this waste is composed of approximately 94% of water in most cases, it contains dissolved solids and salts that are highly polluting to be poorly implemented and are still very difficult to be removed. The main purpose of this study was the use of vinasse to prepare the beginning of fermentation process that is the dilution of the ferment of approximately 70% to 30% of concentration, which currently is diluted with water. It was possible to see over the experiments that the alcoholic fermentation maintained its viability (ratio of alive and dead yeast) when diluted in various percentages of dilution of vinasse with yeast and water.The contamination was lower when the starter was diluted in treated vinasse, and also showed lower formation of foam, allowing lower spending on antibiotics and anti-foaming.

ASSUNTO(S)

Álcool fermentação vinhaça fermentation alcohol conservacao de solo e agua vinasse

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