STUDY OF BREWING FERMENTATION COMPARISON THE YEASTS KVEIK AND SACCHAROMYCES CEREVISIAE

Abstract

Beer is a popular beverage and is traditionally made using yeasts from the genus Saccharomyces for fermentation. A yeast currently stands out on the world stage that has Norwegian origin: Kveik. In this work, a comparison was made between fermentations using yeasts, Kveik and Saccharomyces cerevisiae. The result of fermentation speed stood out to Kveik, as its time was two days apart from one to the other, with analyzes of density and pH, but in the analysis of alcoholic content it presented less than 1.17% compared to Saccharomyces cerevisiae, both under the same temperature conditions. Despite the lower alcohol content, the Kveik yeast proved to be faster in brewing industries and it has the ability to ferment at higher temperatures (above 30 ºC), which is a stimulus.