EVALUACIÓN INDUSTRIAL DE LEVADURAS DEL GÉNERO SACCHAROMYCES EN LA DESTILERIA GEORGE WASHINGTON

Dra. Josefina Jover-de la Prida; Ing. Mabel Cuevas-Hernández; Lic. Cholver Quintana-Jover

doi:10.1590/2224-6185.2012.1.%x

Dra. Josefina Jover-de la Prida Departamento de Ingeniería Química, Facacultad Química-Farmacia, Universidad Central de Las Villas.
Ing. Mabel Cuevas-Hernández Departamento de Ingeniería Química, Facacultad Química-Farmacia, Universidad Central de Las Villas.
Lic. Cholver Quintana-Jover Departamento de Ingeniería Química, Facacultad Química-Farmacia, Universidad Central de Las Villas.

DOI: https://doi.org/10.1590/2224-6185.2012.1.%25x

Keywords: alcoholic fermentation, organic components, yeasts

Abstract

In this paper it is showed the industrial evaluation of yeasts Saccharomyces cerevisiae HB, S. cerevisiae C3 and S. cerevisiae Santa Cruz in the George Washington distillery. It is reported the average values of the alcoholic percentage in fermented liquor, efficiency of the fermentation and yield alcohol-substrate. The best results are archieved with the use of the Saccharomyces cerevisiae C3. It is also obtained 5,6 % of the alcoholic percentage, 55,50 % yield alcohol-substrate and 86,14 % in tht efficiency of the fermentation with the use of this yeast. It is analyzed the economic effect obtained through the use of the yeast S. cerevisiae C3 in relation with others. The yeast S. cerevisiae saves molasses in 3441 t/year and improves the production of ethylic alcohol in 15711 HL/ year in relation with S. cerevisiae Santa Cruz yeast which at present is used in the G. Washignton distillery. There are showed in this paper the results of the gas-chromatography for fermented liquor and aguardiente in its organic components analyzed not only with the use of S. cerevisiae C3 but also with the use of S.cerevisiae Santa Cruz.

INDUSTRIAL EVALUATION YEASTS SACCHAROMYCES THE DISTILLERY GEORGE WASHINGTON

Abstract