2023-09-252023-09-252021-08-28NASCIMENTO, Darlan Martins do. Produção de cerveja cream ale utilizando levedura não convencional (Torulaspora delbruecki). Orientador: Nelson Rosa Ferreira. 2021. 53 f. Trabalho de Curso (Bacharelado em Química Industrial) – Faculdade de Química, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, 2021. Disponível em: https://bdm.ufpa.br/jspui/handle/prefix/6239. Acesso em:.https://bdm.ufpa.br/handle/prefix/6239Beer is one of the most popular alcoholic beverages, being widely produced and consumed around the world. It is obtained by fermentation, and traditionally the genus Saccharomyces and must are used, composed of water, malt, hops, and yeast. From the 21st century onwards, in Brazil and in other countries, the expansion of the craft beer market was accentuated. In the study in question, the use of Torulaspora delbrueckii in the production of cream ale beer was evaluated. Therefore, the use of unconventional yeasts in the regulation of the fermentation stage has been highlighted. For this purpose, was used a beer kit for 10L of the Maltessência brand (Canoas - RS / Brazil) - Cream Ale style. The kit contained the following items: extract of malt cream ale (1 1kg can); hops Cascade 4.5% (5 grams; first addition); hops Cascade 4.5% (10 grams; second addition). The results showed that the isolated yeast grew better at a higher temperature, 25 °C, than at a lower temperature. As T. delbrueckii is isolated in nature, it tends to ferment specific sugars in its habitat, not being domesticated as commercial yeasts to metabolize a broader spectrum of beer sugars. The low alcohol content can be explained because each yeast species can attenuate sugars differently.Acesso AbertoProdução de cervejaCream aleLevedura não convencionalBeer productionCream aleUnconventional yeasCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICATrabalho de Curso - Graduação - Monografia