FATORES DE CONTROLE NO PROCESSO DA FERMENTAÇÃO ALCOÓLICA: UMA REVISÃO

Abstract

Brazil has great prominence on the world stage, being the largest producer of sugar cane, the largest producer of sugar and the second in ethanol production. This literature review work sought to elucidate about sugarcane, the stages of the process of obtaining ethanol, and which factors influence its fermentation process. This proposal is justified, both by economic factors that can contribute to the industry, and in the productive and yield aspects of the process. However, the factors that influence alcoholic fermentation are: ethanolic, sugar and yeast concentration, pH, temperature, nutritional requirements and presence of sulphite. However, if the cell viability of the yeast is affected, it causes an impact, with an increase in fermentation time, generating high expenses, in addition, it allows the increase of bacterial contamination, affecting the quality of the final product. Therefore, considering the relevance of ethanol in Brazil, learning about the factors that interfere with alcoholic fermentation, as well as the measures that improve the efficiency of obtaining it, is continuously necessary for the benefit of the numerous advances in the industrial process.