Relevamiento de fermentaci¨®n alcoh¨®lica en destiler¨ªas de la provincia de Tucum¨¢n.

CANSECO ALEJANDRA; CERASUOLO ESTELA; GUSILS CARLOS; RU¨ªZ MARCELO; C¨¢RDENAS GER¨®NIMO

Or¨¢n, Salta

Jornada; XVII Reuni¨®n T¨¦cnica Nacional de la Caña de Az¨²car; 2011

Sociedad Argentina de T¨¦cnicos de la Caña de Az¨²car

National Law 26.093/06 stipulates that from 2010, gasoline and diesel for domestic consumption should be slashed by at least 5% bioethanol and biodiesel, respectively. Ethanol can be obtained by fermentation of sugar material (eg molasses), and further steps of distillation and dehydration. The aim of this study was to analyze the fermentation process in the distilleries of the province of Tucum¨¢n. We visited 11 distilleries, which made the sampling of the various stages of fermentation for microbiological testing and physical-chemical. Yeast counts in the samples analyzed in accordance with the values proposed by the Technology Center Copersucar. The viability of yeast presented average values of 74.20%. Study the percentage of yeast, we can conclude that all the distilleries had values significantly (p ¡Ü 0.05) similar to each other in the samples analyzed. ART values of supply 9 distilleries were within the range proposed by Planalsucar (14 and 18% ART). The alcohol content of many distilleries had values between 8 and 10 ¡ã GL. The control of microbial contaminants and monitoring of fermentation by measuring the consumption of sugars or yeast viability would bring advantages in production and improved performance in the alcohol industry.