Estudo do Processo Fermentativo de Usina Sucroalcooleira e Proposta para sua Otimização

Abstract

Alcoholic fermentation is the process of turning sugar into alcohol through the action of yeast (Saccharomyces cerevisiae) in anaerobic conditions. Many factors interfere in the fermentation, such as the substrate quality, process temperature, pH, oxygenation, alcoholic content, chemical additives, microbial contamination, cell flocculation, type of fermentation process, and others. The alcoholic fermentation is one of the main steps for the production of alcohol and its performance is essential to determine the efficiency of the process. The intention of this work is to verify the physicochemical and microbiological analyses performed at Usina Costa Pinto (Piracicaba - SP), their importance for the process of alcohol production, and the methodology used to estimate the performance of the fermentation process in order to study possibilities of optimization for such procedures. The collected data showed that physicochemical and microbiological analyses performed in this industrial plant for the control and monitoring of the fermentation process are adequate and sufficient. The parameters used, the collection of samples and the frequency of collections are in perfect sync, resulting in an efficient process and a good crop yield in 2009/2010.