Implementación de una enzima (alfa-amilasa) a un proceso tecnológico de fermentación alcohólica para mejorar la producción de cerveza artesanal

Abstract

Beer is a product with an extraordinary demand in the national and international market, for which a series of processes are needed, ranging from grain germination to processing (enzymatic hydrolysis) through cooking and fermentation. This is a very sensitive process and is characterized by each component used, from the raw material to the final product. That is why we find so much variety of beers on the market. The present work consists of the "Implementation of an enzyme (alpha-amylase) to a technological process of alcoholic fermentation to improve the production of craft beer", under the necessary conditions to design a process of production and improvement of properties of craft beer. In it, a flow diagram for the production of craft beer was elaborated, describing its and the biochemical changes that occur with the reduction of the enzyme alpha-mylase, and the benefits that alpha-mylase provides in the process were analyzed methodologically. craft beer production.