Use of antimicrobials for contamination control during ethanolic fermentation

Abstract

This study aim to compare the action of antimicrobials: hop extract, oregano essential oil (OEO) and chlorine dioxide during the fermentation process. For this purpose, three studies have been conducted. In the first two studies, control treatment, Kamoran® (3 mg L-1), oregano oil (0.5%) and hop extract (10 mg L-1) were used. In the third experiment, hop extract was replaced by chlorine dioxide (0.15 mg L-1) and oregano concentration was also increased to 1%. The quality of mash and wine obtained was evaluated. During the fermentation process, feasibility analyses and initial and final contamination analyses were carried out. It was verified that OEO has no antimicrobial effect, on the other hand, it has properties that can be antifoaming and/or dispersant. Hop extract reduced the final contamination of the fermentation of the mash of sugarcane juice and molasses. The antimicrobial treatments used did not reduce the viability of yeast cells.