LEONARDO MARTINS MACHADO.

Título da Dissertação: OPTIMIZAÇÃO DO REÚSO DE LEVEDURA NA PRODUÇÃO DE CERVEJA ATRAVÉS DO USO DE FOLHAS DE Camellia Sinensis.

Orientador: PROF. DR. ANTONIO ROBERTO GIRIBONI MONTEIRO

Data da Defesa: 24/06/2022

RESUMO – ABSTRACT

Beer and green tea, derived from the leaves of Camellia sinensis, are two drinks widely consumed around the world, both of which have remarkable commercial value in the market. It is customary for breweries to reuse yeast sludge for the production of new beers, often being reused 4 times or more. To produce a quality beer, you must have yeasts with good vitality, among other aspects. For this, we partially replaced the hops with green tea leaves at concentrations of 20 and 40% during the whirlpool stage, since these leaves have a high concentration of antioxidants, aiming to optimize or maintain the vitality of the yeast during reuse. It was evaluated, among other analyzes, the vitality and antioxidant activity present in the medium during 5 generations of yeast through the acidification power of the medium and DPPH analysis, respectively, brewing 0.7L summer ale style beers in the laboratory. It was observed that beers produced with 20% replacement showed better results in terms of vitality, wort attenuation, pH and color of the beers produced during reuse. Instead of 40%, there is greater undesirable interference in the physicochemical characteristics of the beer, such as color, flavor and pH. Not demonstrating, in this way, advantages for the substitution. It becomes feasible, according to the results, to use the replacement of 20% of hops by C. sinensis in an intercalated way during the reuse of yeast for beer production.