Publications by authors named "Normando Ribeiro-Filho"
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer.
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- Inorganic phosphates, potassium, and magnesium are essential minerals for yeast growth, metabolism, and flavor production, investigated through a detailed experimental design.
- The study found specific minimum concentrations of these minerals (250 mg/L of phosphate, 500 mg/L of potassium, and 70 mg/L of magnesium) needed to optimize yeast growth and the creation of ethanol and flavors.
- Each mineral serves a unique function: phosphate aids in producing fatty acid esters, potassium enhances acetate esters and higher alcohols, and magnesium is crucial for both ester formation and ethanol production.
The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential inorganic elements during alcoholic fermentation of brewers wort, fermented using three independent yeast strains, Saccharomyces pastorianus W34/70, and Saccharomyces cerevisiae strains M2 and NCYC2592 under a range of conditions replicated for each yeast strain. 10 treatments were applied: 1 control and 9 inorganic supplementations: standard brewers wort, ammonia-nitrogen, inorganic phosphate, potassium, magnesium, copper, zinc, iron, manganese and a composite mixture, Twenty-five chemical markers were evaluated by HPLC (ethanol, glycerol), and GC-MS (aroma).
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