Avaliação dos parâmetros de qualidade na produção de cerveja

Abstract

Beer produced in Brazil currently represents about 1.6% of the country's Gross Domestic Product (GDP), with the brewing industry being one of the most traditional Brazilian sectors and present in all states. Among all the raw materials that make up beer, water is present in greater quantity, representing around 90 to 95% of its composition. In addition, it is known that the final quality of the drink is mainly due to the ingredients used in its manufacture, so the quality of water, hops, yeast and malt are extremely important. This study deals with the evaluation of quality parameters in beer production, focusing as the main parameter on microbiological contamination and its undesirable effects on the beer produced. In addition, the PDCA tool was applied, which is a project management tool, and a target of 75% of fermentation tanks free from contamination was stipulated and actions were established, such as asepsis monitoring, control collections in order to avoid microbiological contamination in the fermentation stage. Finally, due to the monitoring carried out at the critical contamination points, it was possible to reach the target stipulated in the PDCA planning stage, achieving excellent results, ensuring with the achievements of the established actions the result of 91% of tanks without microbiological contamination.