Produção de bebida do tipo hard seltzer: comparação dos parâmetros de crescimento no fermentado com diferentes fontes de nutrientes

Abstract

Hard seltzer, an alcoholic beverage composed of carbonated water, alcohol, and flavorings, stands out for its healthier appeal compared to other fermented beverages and its growing popularity, thanks to its low-calorie content. This study investigated the fermentative efficiency in the production of hard seltzer using different nutrient sources for yeast. Three fermentation conditions were analyzed: without nutrient addition, with the addition of industrial nutrients (Fermocel SB), and with the addition of natural nutrients (orange peels). The results showed that natural nutrients, such as orange peels, promoted the best fermentative performance, with a final density of 1.009 g/L and an alcohol by volume (ABV) of 6.03%, stabilizing in seven days. In contrast, fermentations without nutrients and with industrial supplements stabilized at densities of 1.014 g/L and 1.012 g/L, respectively, both requiring nine days of fermentation and yielding final alcohol levels of 4.46% and 4.72%, also respectively, indicating a lower conversion of sugars into alcohol. These findings reinforce the efficiency of using agro-industrial residues as a nutrient source, highlighting orange peels as a viable and sustainable solution aligned with the principles of the circular economy. In addition to reducing fermentation time, the use of natural nutrients helps lower operational costs and supports more environmentally responsible practices. This study underscores the importance of seeking innovative and sustainable alternatives in the alcoholic beverage sector, especially in a market where the demand for quality, efficiency, and reduced environmental impact continues to grow.