Química

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Cuantificación de sulfitos en las etapas de cocimiento y fermentación de cerveza y evaluación de su efecto sobre las propiedades sensoriales
(Universidad Santiago de Cali, 2024) Caicedo Roldan, Daly Dayanna; Tusso Pinzón, Ricardo Andrés (Director); Agredo, William Alexander (Director)
This research addressed the low production of sulfites in the Corona brand of Cervecería del Valle, which resulted in non-compliance with the quality indicator known as the flavor stability index (FSI) and caused negative economic impacts. To resolve this situation, trials were conducted that modified parameters in the fermentation and brewing stages. The evaluated variables included the amount of ZnCl₂, which improved fermentation; the time and temperature of diacetyl release, which increased interaction with the yeast; and the amount of air injected into the wort, which elevated the concentration of SO₂. As a result, SO₂ values exceeding 3 ppm were obtained, acting as an antimicrobial and antioxidant agent that preserves the freshness of the beer. Additionally, FSI compliance was achieved at 95%, ensuring a high-quality product that meets consumer expectations and remains competitive in the market.