fermentacion cerveza

Producción de cerveza 1. 2. 3. 4. 5.

Malteado Macerado Cocción Ferm erment entación Decantación

Cebada malteada

fermentador Tonel de maceración

olla

filtro

tanque de almacenamiento

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El MALTEADO Los granos de cebada, no contienen azúcares fermentables. Por lo tanto el almidón de los granos debe ser SACARIFICADO antes de su fermentación por las levaduras. El malteado corresponde a las primeras etapas de la germinación y su objetivo es la germinación controlada del grano de cebada mediante la cual se producen enzimas –amilasas, -g -glu luca cana nasa sass y proteasasprotea sas- que sirven para para hidrolizar hidrolizar materiales materiales de reserva reserva del grano.. grano

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Estructura del grano de cebada

tegumento

Célula del endospermo

gránulos de almidón

matriz proteica

pared celular

Pared celular de una Célula del endospermo -glucano

pared

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El MALTEADO El malteado comienza empapando la cebada en agua durante 2 días a 10-16ºC, para aumentar su contenido en agua hasta un 45%. Después del empapado, la cebada se germina parcialmente durante 3-5 días bajo condiciones controladas de temperatura (16-19ºC) y aireación que ayudan a la respiración del grano y evitan que se acumule el calor.

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SECADO u HORNEADO Primero se seca a 50-60ºC Primero 50-60ºC hasta reducir reducir la humedad humedad al 12%, luego se somete somete a temperaturas temperaturas de 80-110ºC 80-110ºC hasta un 1-5% 1-5% de humedad. El horneado suele durar dos días y tiene como objetivo detener las transformaciones bioquímicas para que el grano sea estable para almacenarse. Inhibe la actividad enzimática Refuerza la coloración y produce sustancias que influencian el sabor

stout lager

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MACERADO Objetivo : la preparación de un extracto con azucares fermentables, aminoácidos, vitaminas etc, a partir de la cebada malteada. --- La La cebada malteada se tritura y tritura y se mezcla con agua a temperatura controlada  para lograr la hidrólisis de almidón por las amilasas y también de las proteínas  por proteasas activadas durante la germinación . --- A veces se añade cebada no malteada y otros granos como maíz, arroz, harina de trigo etc. A estos sustratos se les llama ADJUNTOS. Bioquímica de la maceración  Hidrólisis del almidón 

-amilasas   β -amilasas  α -amilasa  -amilasa 

dextrinasa limite (enzima dextrinasa (enzima desram desramificant ificante) e) α -glucosidasa  -glucosidasa  carbox car boxipe ipepti ptidas dasa a áci ácida  da  Hidrólisis del  β  glucano   β --glucano 

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Amilosa

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Bioquímica de la maceración 

amilosa

glucosa maltotriosa

-amilasa

-amilasa

maltosa

Almidón glucosa

-amilasa maltosa, dextrinas -1,4

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ESTABILIDAD     n      ó α- amilasa      d      i amilasa     m β- am      l     a dextrinasa     o     n     a

α-glucosidasa β−

l

PRODUCTO

60-70ºC (muy alta) 57-65ºC (a (alta) inestable a 65ºC inestable a 65ºC

mezcla de oligosac. y dextrinas maltosa y dextrinas limite α- 1,4 1,4 dext dextrin rinas as glucosa

38 50ºC (

ti t t

d

d )

á id

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Proceso de maceración:  1) infusión infusión 2) decocció decocción n y 3) tempertura tempertura prog programada  ramada 

Infusión: es el proceso clásico que se usa en las cervezas británicas. Infusión: Tª 62-65ºC, 62-65ºC, 1-2 h, en depósitos depósitos de 7-9 7-9 m de diámetro diámetro por 2 m de profundidad. profundidad. Utiliza malta muy bien tratada y modificada puesto que a esta temperatura las β –glucanasas y las proteasas son inactivadas rápidamente. Malta y adjuntos

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COCCION Una vez que la sacarificación ha llegado al punto deseado, el extracto acuoso se separa del residuo del grano y se cuece, tradicionalmente con lúpulo en un recipiente de cobre. Hu Humu mulu lus s lupu lupulu lus  s  Fam. cannavinaceas 

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