{"id":749659,"date":"2020-03-17T15:44:00","date_gmt":"2020-03-17T14:44:00","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/faq\/"},"modified":"2026-11-05T21:17:32","modified_gmt":"2026-11-05T20:17:32","slug":"faq","status":"publish","type":"page","link":"https:\/\/fermentis.com\/pt-br\/knowledge-center\/faq\/","title":{"rendered":"Perguntas frequentes"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_243005963\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t<img decoding=\"async\" width=\"1940\" height=\"758\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/02\/fermentis-corporate-bg.jpg\" class=\"bg attachment- size-\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\t\t<\/div>\n\n\t\t\n<style>\n#section_243005963 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  min-height: 400px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1693936958\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-186720579\">\n\n\t<div id=\"col-781860069\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-781860069 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-301334016\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row row-small row-box-shadow-1 row-box-shadow-4-hover\"  id=\"row-556446961\">\n\n\t<div id=\"col-990566985\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t\t<div class=\"icon-box featured-box icon-box-top text-left\"  >\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n<h1 class=\"lead thin-font\" style=\"text-align: center\">Perguntas Frequentes (FAQ)<\/h1>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-556446961 > .col > .col-inner {\n  padding: 30px 30px 30px 30px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-301334016 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-207995645\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-207995645 > .col-inner {\n  margin: -100px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1693936958 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1239634303\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-2028806989\">\n\n\t<div id=\"col-1191983287\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 class=\"accordion_title\">Distribui\u00e7\u00e3o das leveduras Fermentis (\u00e2mbito mundial)<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2040596785\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2040596785-label\" class=\"accordion-title plain\" href=\"#accordion-item-onde-posso-encontrar\/comprar-seu-fermento?\" aria-expanded=\"false\" aria-controls=\"accordion-2040596785-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Onde posso encontrar\/comprar seu fermento?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2040596785-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2040596785-label\">\n\t\t\t\n<p>O fermento Fermentis est\u00e1 dispon\u00edvel em todo o mundo atrav\u00e9s de uma ampla rede de distribuidores. Voc\u00ea pode encontr\u00e1-los aqui: <a href=\"https:\/\/fermentis.com\/pt-br\/distributor-list\/\">https:\/\/fermentis.com\/pt-br\/distributor-list\/<\/a><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1322546696\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1322546696 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Armazenagem<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2527669356\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2527669356-label\" class=\"accordion-title plain\" href=\"#accordion-item-posso-reutilizar-um-sach\u00ea-de-500g-depois-de-aberto?\" aria-expanded=\"false\" aria-controls=\"accordion-2527669356-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Posso reutilizar um sach\u00ea de 500g depois de aberto?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2527669356-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2527669356-label\">\n\t\t\t\n<p>Para os sach\u00eas de 500g, n\u00e3o recomendamos a reutiliza\u00e7\u00e3o de sach\u00eas abertos. No entanto, para sach\u00eas onde o ar foi removido e o sach\u00ea est\u00e1 bem fechado, observamos que ele pode ser armazenado por uma semana em temperatura de refrigera\u00e7\u00e3o e ainda estar pronto para uso. Lembre-se de que, ap\u00f3s o armazenamento, o sach\u00ea de fermento precisa ser mantido em temperatura ambiente at\u00e9 que o fermento retorne a essa temperatura. Esse processo s\u00f3 funciona uma vez. \u00a0De fato, ao retirar o sach\u00ea da geladeira e retornar \u00e0 temperatura ambiente, haver\u00e1 um pouco de umidade formada pela mudan\u00e7a de temperatura, que n\u00e3o poder\u00e1 ser removida. A umidade \u00e9 o segundo maior inimigo do fermento biol\u00f3gico seco ativo, depois do ar&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1492544871\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1492544871 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Reidrata\u00e7\u00e3o<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-638553778\" class=\"accordion-item\">\n\t\t<a id=\"accordion-638553778-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;quais\" aria-expanded=\"false\" aria-controls=\"accordion-638553778-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Quais<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-638553778-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-638553778-label\">\n\t\t\t\n<p>O principal a saber sobre a reidrata\u00e7\u00e3o do fermento \u00e9 que ela deve ser feita em um meio est\u00e9ril. De qualquer forma, a \u00e1gua ou o mosto precisam estar est\u00e9reis. Se voc\u00ea escolher \u00e1gua, ferva-a e depois diminua a temperatura para evitar matar o fermento. Essa \u00e9 a principal desvantagem. A vantagem \u00e9 que, na \u00e1gua est\u00e9ril, o fermento n\u00e3o come\u00e7ar\u00e1 a crescer (sem a\u00e7\u00facar), podendo ser conservado em condi\u00e7\u00f5es est\u00e9reis por mais tempo do que no mosto, pois o CO2 come\u00e7ar\u00e1 a ser formado.&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3537822081\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3537822081-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;li\" aria-expanded=\"false\" aria-controls=\"accordion-3537822081-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Li<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3537822081-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3537822081-label\">\n\t\t\t\n<p>N\u00e3o, isso n\u00e3o \u00e9 verdade. Existe a possibilidade de uma ligeira perda de viabilidade (aproximadamente 3-6%), mas isso n\u00e3o afetar\u00e1 a fermenta\u00e7\u00e3o<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-717931161\" class=\"accordion-item\">\n\t\t<a id=\"accordion-717931161-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;vejo\" aria-expanded=\"false\" aria-controls=\"accordion-717931161-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Vejo<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-717931161-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-717931161-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;A temperatura de reidrata\u00e7\u00e3o recomendada \u00e9 uma temperatura ideal. Fora dessa faixa ideal (desde que a temperatura esteja acima de 10\u00b0C), voc\u00ea n\u00e3o ir\u00e1 inativar o fermento, mas poder\u00e1 ter uma fase de lat\u00eancia mais longa no in\u00edcio da fermenta\u00e7\u00e3o. Claro, esse ponto depende de outros fatores que influenciam a fermenta\u00e7\u00e3o (qualidade do mosto, temperatura de fermenta\u00e7\u00e3o, densidade inicial, etc.)&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3090934101\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3090934101-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;qual\" aria-expanded=\"false\" aria-controls=\"accordion-3090934101-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Qual<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3090934101-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3090934101-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;A propor\u00e7\u00e3o ideal para o nosso fermento \u00e9 de 1\/10. O fermento n\u00e3o \u00e9 muito sens\u00edvel \u00e0 propor\u00e7\u00e3o de fermento para \u00e1gua. Se voc\u00ea ultrapassar a propor\u00e7\u00e3o de 1\/10, poder\u00e1 ter problemas t\u00e9cnicos devido \u00e0 maior viscosidade&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-287749656\" class=\"accordion-item\">\n\t\t<a id=\"accordion-287749656-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;voc\u00ea\" aria-expanded=\"false\" aria-controls=\"accordion-287749656-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Voc\u00ea<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-287749656-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-287749656-label\">\n\t\t\t\n<p>N\u00e3o recomendamos aera\u00e7\u00e3o do mosto em condi\u00e7\u00f5es normais. O fermento seco foi produzido e desidratado com um conhecimento espec\u00edfico do Grupo Lesaffre, a fim de maximizar o teor de ergoster\u00f3is nas c\u00e9lulas. Isso permite que o fermento cres\u00e7a\/multiplique e fermente bem. No entanto, voc\u00ea pode aerar o mosto em casos particulares, por exemplo, se estiver reutilizando o fermento. N\u00e3o h\u00e1 diferen\u00e7a (em rela\u00e7\u00e3o ao O2) entre Ale e Lager.&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-765729841\" class=\"accordion-item\">\n\t\t<a id=\"accordion-765729841-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;voc\u00ea\" aria-expanded=\"false\" aria-controls=\"accordion-765729841-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Voc\u00ea<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-765729841-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-765729841-label\">\n\t\t\t\n<p>Na verdade, n\u00e3o recomendamos nenhum agente reidratante. Embora n\u00e3o prejudique as leveduras, n\u00e3o observamos nenhum efeito positivo em nossa linha de produtos. Acreditamos que, se houver algum efeito, ele estar\u00e1 relacionado aos nutrientes adicionados durante a fermenta\u00e7\u00e3o. Portanto, ajustar a nutri\u00e7\u00e3o na fermenta\u00e7\u00e3o \u00e9 mais do que suficiente&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-328545585\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-328545585 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Taxa<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2704668385\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2704668385-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;qual\" aria-expanded=\"false\" aria-controls=\"accordion-2704668385-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Qual<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2704668385-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2704668385-label\">\n\t\t\t\n<p>A taxa de inocula\u00e7\u00e3o recomendada para nossas cepas Lager, em um primeiro uso de levedura seca ativa, \u00e9 de 80 a 120 g\/hl, correspondendo a 7 a 11 milh\u00f5es de c\u00e9lulas\/ml, e para Ale, de 50 a 80 g\/hl, correspondendo a 3 a 5 milh\u00f5es de c\u00e9lulas\/ml. Isso se deve ao fato de que nossa dosagem padr\u00e3o na embalagem \u00e9 de aproximadamente 10\u00d710^9 c\u00e9lulas\/g. Na embalagem, n\u00e3o mencionamos os resultados padr\u00e3o, mas sim a garantia m\u00ednima absoluta, que \u00e9 de 6\u00d710^9 c\u00e9lulas vi\u00e1veis\/g. Trata-se de uma diretriz geral que n\u00e3o leva em considera\u00e7\u00e3o os diferentes fen\u00f3tipos das leveduras. Diferentes leveduras t\u00eam cin\u00e9ticas diferentes (<a href=\"https:\/\/en.calameo.com\/read\/006283727c66d91d6d47c\" target=\"_blank\" rel=\"noopener noreferrer\">veja mais em nossas Dicas e Truques<\/a>).<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-426176485\" class=\"accordion-item\">\n\t\t<a id=\"accordion-426176485-label\" class=\"accordion-title plain\" href=\"#accordion-item-se-eu-adicionar-mais-fermento-do-que-os-80g\/hl-recomendados,-talvez-150g\/hl,-haver\u00e1-alguma-desvantagem-ou-impacto-negativo-na-cerveja-final?\" aria-expanded=\"false\" aria-controls=\"accordion-426176485-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Se eu adicionar mais fermento do que os 80g\/hl recomendados, talvez 150g\/hl, haver\u00e1 alguma desvantagem ou impacto negativo na cerveja final?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-426176485-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-426176485-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;Em uma primeira utiliza\u00e7\u00e3o de fermento biol\u00f3gico seco ativo, ao aumentar a taxa de inocula\u00e7\u00e3o, voc\u00ea reduzir\u00e1 o tempo de fermenta\u00e7\u00e3o e o risco de aut\u00f3lise. Por exemplo, se voc\u00ea dobrar a quantidade de fermento inoculado, ganhar\u00e1 um ciclo de multiplica\u00e7\u00e3o, resultando em um tempo de fermenta\u00e7\u00e3o mais curto. A taxa de inocula\u00e7\u00e3o pode modificar o perfil de sabor, mas \u00e9 muito dif\u00edcil definir uma regra geral: depende da cepa, mas tamb\u00e9m das mat\u00e9rias-primas utilizadas&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-836851400\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-836851400 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Propaga\u00e7\u00e3o<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-4004695801\" class=\"accordion-item\">\n\t\t<a id=\"accordion-4004695801-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;a\" aria-expanded=\"false\" aria-controls=\"accordion-4004695801-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;A<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-4004695801-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-4004695801-label\">\n\t\t\t\n<p>Sabemos que, ap\u00f3s 18 horas de fermenta\u00e7\u00e3o, a adi\u00e7\u00e3o de oxig\u00eanio aumenta os n\u00edveis de diacetil e alde\u00eddo.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1231014136\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1231014136 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Qualidade<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-1218985539\" class=\"accordion-item\">\n\t\t<a id=\"accordion-1218985539-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;as\" aria-expanded=\"false\" aria-controls=\"accordion-1218985539-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;As<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-1218985539-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-1218985539-label\">\n\t\t\t\n<div>Algumas das nossas embalagens de produtos agora incluem a men\u00e7\u00e3o de alerg\u00e9nios &quot;cont\u00e9m trigo&quot;. No entanto, nossos produtos podem ser considerados isentos de gl\u00faten. Consulte a legisla\u00e7\u00e3o regional abaixo.<\/div>\n<div><\/div>\n<div><strong>Para os Estados Unidos:<\/strong><\/div>\n<div><\/div>\n<div>A legisla\u00e7\u00e3o americana (FALCPA) exige que os ingredientes \u00e0 base de trigo sejam listados como al\u00e9rgenos. No nosso caso, o fermento \u00e9 produzido com xarope de glicose derivado do trigo.<\/div>\n<div><\/div>\n<div>Contudo, nossos produtos s\u00e3o considerados \u201cisentos de gl\u00faten\u201d porque os ingredientes derivados do trigo s\u00e3o processados para remover o gl\u00faten, atendendo aos padr\u00f5es da FDA para alimentos isentos de gl\u00faten.<\/div>\n<div><\/div>\n<div><strong>Para a Uni\u00e3o Europeia:<\/strong><\/div>\n<div><\/div>\n<div>Esta rotulagem n\u00e3o \u00e9 obrigat\u00f3ria segundo a legisla\u00e7\u00e3o da UE, visto que nosso fermento \u00e9 produzido a partir de xarope de glicose derivado do trigo, que \u00e9 permanentemente isento da rotulagem de al\u00e9rgenos de acordo com o Regulamento da UE 1169\/2011.<\/div>\n<div><\/div>\n<div>De acordo com o Regulamento da UE 828\/2014, nossos produtos s\u00e3o considerados \u201cisentos de gl\u00faten\u201d, uma vez que o teor de gl\u00faten \u00e9 inferior a 20 mg\/kg no produto final.<\/div>\n<div><\/div>\n<div><strong>Para a Austr\u00e1lia e Nova Zel\u00e2ndia:<\/strong><\/div>\n<div><\/div>\n<div>Esta men\u00e7\u00e3o de \u201ccont\u00e9m trigo\u201d n\u00e3o \u00e9 exigida na Austr\u00e1lia ou Nova Zel\u00e2ndia.<\/div>\n<div>Nosso fermento \u00e9 produzido com xarope de glicose derivado do trigo. De acordo com a FSANZ, este ingrediente \u00e9 isento da rotulagem obrigat\u00f3ria de trigo se o n\u00edvel de gl\u00faten for inferior a 20 mg\/kg.<\/div>\n<div><\/div>\n<div>Nossos produtos atendem aos padr\u00f5es da FSANZ para &quot;sem gl\u00faten&quot;, pois o gl\u00faten n\u00e3o \u00e9 detect\u00e1vel no produto final usando m\u00e9todos de teste altamente sens\u00edveis.<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3787587225\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3787587225-label\" class=\"accordion-title plain\" href=\"#accordion-item-gmo\" aria-expanded=\"false\" aria-controls=\"accordion-3787587225-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>GMO<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3787587225-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3787587225-label\">\n\t\t\t\n<p><br data-source=\"\" \/>As cepas de levedura produzidas pela empresa Lesaffre para a produ\u00e7\u00e3o de leveduras secas ativas Fermentis n\u00e3o cont\u00eam quaisquer Organismos Geneticamente Modificados (OGM), conforme definido pela diretiva europeia 2001\/18\/CE de 12 de mar\u00e7o de 2001 (que substitui a lei europeia 90\/220\/CEE). Consequentemente, garantimos que as leveduras secas ativas Fermentis n\u00e3o est\u00e3o sujeitas a quaisquer outras condi\u00e7\u00f5es de rotulagem relativas \u00e0s diretivas 1829\/2003 e 1830\/2003<\/p>\n<p>&#8221;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3159838689\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3159838689-label\" class=\"accordion-title plain\" href=\"#accordion-item-notei-que-o-e491-\u00e9-usado-como-emulsificante-em-suas-leveduras-secas-para-cerveja-ale.-o-e491-\u00e9-de-origem-vegetal-ou-animal?\" aria-expanded=\"false\" aria-controls=\"accordion-3159838689-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Notei que o E491 \u00e9 usado como emulsificante em suas leveduras secas para cerveja ale. O E491 \u00e9 de origem vegetal ou animal?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3159838689-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3159838689-label\">\n\t\t\t\n<p>O monoestearato de sorbitano (SMS = E491) \u00e9 um emulsificante autorizado para levedura seca. As especifica\u00e7\u00f5es do SMS utilizado pela Fermentis est\u00e3o em conformidade com os requisitos da FAO\/OMS, do Codex de Produtos Qu\u00edmicos Alimentares e da CEE. Os \u00e1cidos graxos utilizados na s\u00edntese do SMS s\u00e3o de origem vegetal.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n<div class=\"accordion\">\n\t<div id=\"accordion-4091063402\" class=\"accordion-item\">\n\t\t<a id=\"accordion-4091063402-label\" class=\"accordion-title plain\" href=\"#accordion-item-saccharomyces-cerevisiae-\u00e9-geralmente-mencionado-para-cerveja-ale,-enquanto-aqui-\u00e9-usado-para-cerveja-lager.-a-temperatura-de-fermenta\u00e7\u00e3o-\u00e9-mais-alta-do-que-a-t\u00edpica-para-lagers.\" aria-expanded=\"false\" aria-controls=\"accordion-4091063402-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Saccharomyces cerevisiae \u00e9 geralmente mencionado para cerveja ale, enquanto aqui \u00e9 usado para cerveja lager. A temperatura de fermenta\u00e7\u00e3o \u00e9 mais alta do que a t\u00edpica para lagers.<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-4091063402-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-4091063402-label\">\n\t\t\t\n<p>A taxonomia das leveduras (a forma como classificamos as leveduras) foi modificada ap\u00f3s o avan\u00e7o das ci\u00eancias gen\u00e9ticas. Hoje, considera-se que as leveduras lager s\u00e3o do g\u00eanero Saccharomyces, capazes de metabolizar a melibiose (um tipo espec\u00edfico de a\u00e7\u00facar), enquanto as leveduras ale n\u00e3o conseguem. As leveduras lager s\u00e3o classificadas como <em>Saccharomyces pastorianus<\/em> e as leveduras ale como <em>Saccharomyces cerevisiae.<\/em><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-2822372211\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2822372211-label\" class=\"accordion-title plain\" href=\"#accordion-item-podemos-utilizar-o-fermento-seco-ativo-da-fermentis-na-produ\u00e7\u00e3o-de-uma-cerveja-org\u00e2nica,-mesmo-que-ele-n\u00e3o-possua-certifica\u00e7\u00e3o-org\u00e2nica?\" aria-expanded=\"false\" aria-controls=\"accordion-2822372211-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Podemos utilizar o fermento seco ativo da Fermentis na produ\u00e7\u00e3o de uma cerveja org\u00e2nica, mesmo que ele n\u00e3o possua certifica\u00e7\u00e3o org\u00e2nica?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2822372211-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2822372211-label\">\n\t\t\t\n<p>A legisla\u00e7\u00e3o europeia permite que os cervejeiros usem leveduras n\u00e3o org\u00e2nicas na produ\u00e7\u00e3o de cerveja org\u00e2nica.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-1350656638\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1350656638 {\n  padding-top: 50px;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">Processo de refermenta\u00e7\u00e3o<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-3784816877\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3784816877-label\" class=\"accordion-title plain\" href=\"#accordion-item-qual-\u00e9-a-cepa-mais-adaptada-para-a-refermenta\u00e7\u00e3o?\" aria-expanded=\"false\" aria-controls=\"accordion-3784816877-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Qual \u00e9 a cepa mais adaptada para a refermenta\u00e7\u00e3o?<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3784816877-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3784816877-label\">\n\t\t\t\n<p>Para refermenta\u00e7\u00e3o, experimente usar nossa levedura SafAle\u2122 F-2. A SafAle\u2122 F-2 consumir\u00e1 primeiro os a\u00e7\u00facares simples (glicose) e depois a frutose. Essa cepa respeita o perfil arom\u00e1tico da sua cerveja e n\u00e3o adicionar\u00e1 nenhum sabor extra ao seu produto final. Outra vantagem \u00e9 que essa levedura proporciona uma turbidez agrad\u00e1vel (sem flocos) e adere ao fundo da garrafa&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t<div id=\"gap-714479685\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-714479685 {\n  padding-top: &quot;50px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<h3 class=\"accordion_title\">&quot;Perguntas<\/h3><div class=\"accordion\">\n\t<div id=\"accordion-2975149032\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2975149032-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;de\" aria-expanded=\"false\" aria-controls=\"accordion-2975149032-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;De<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2975149032-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2975149032-label\">\n\t\t\t\n<p>Leveduras ocorrem no ambiente, mas, ao contr\u00e1rio da cren\u00e7a popular, n\u00e3o necessariamente em vinhedos. Pesquisas cient\u00edficas demonstraram que microrganismos s\u00e3o transportados pelo vento, por humanos, p\u00e1ssaros e, principalmente, por insetos (vespas, abelhas e moscas). Como nenhum p\u00e1ssaro ou inseto \u00e9 espec\u00edfico de um \u00fanico terreno ou terroir, a ideia de que cada levedura seja espec\u00edfica de um terreno ou terroir n\u00e3o est\u00e1 comprovada, embora pesquisas recentes tenham mostrado a recorr\u00eancia de algumas cepas entre centenas identificadas em um mesmo local. De fato, as cepas de levedura respons\u00e1veis pela fermenta\u00e7\u00e3o espont\u00e2nea (menos de uma d\u00fazia) s\u00e3o imprevis\u00edveis. As popula\u00e7\u00f5es de leveduras cont\u00eam uma ampla gama de cepas, que est\u00e3o em constante migra\u00e7\u00e3o. Por exemplo, algumas leveduras encontradas no vinhedo Kemeu River, na Nova Zel\u00e2ndia, s\u00e3o as mesmas leveduras europeias em\u2026 barris de carvalho franc\u00eas! Gra\u00e7as a novas ferramentas de an\u00e1lise gen\u00e9tica, todas as cepas de levedura agora podem ser identificadas com precis\u00e3o.&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-2226521157\" class=\"accordion-item\">\n\t\t<a id=\"accordion-2226521157-label\" class=\"accordion-title plain\" href=\"#accordion-item-&quot;para\" aria-expanded=\"false\" aria-controls=\"accordion-2226521157-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>&quot;Para<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-2226521157-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-2226521157-label\">\n\t\t\t\n<p>&lt;br data-source=&quot;O fermento morre no final da fermenta\u00e7\u00e3o alco\u00f3lica e se deposita no fundo dos barris\/cubas&lt;br data-source=&quot;<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1239634303 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1387949420\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-2070175162\">\n\n\t<div id=\"col-363139614\" class=\"col small-&quot;12&quot; large-12\"  >\n\t\t\t\t<div class=\"col-inner text-&quot;center&quot;\"  >\n\t\t\t\n\t\t\t\n<h2 style=\"text-align: center\"><span style=\"font-size: 180%;color: #ef7500\">Vamos conversar<\/span><\/h2>\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<p style=\"text-align: center\"><strong>N\u00e3o encontrou a resposta para sua pergunta?<\/strong><\/p>\n<\/div>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-363139614 > .col-inner {\n  padding: &quot;0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-770843985\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/pt-br\/contact\/\" class=\"button primary box-shadow-1 box-shadow-2-hover\" >\n\t<i class=\"icon-envelop\" aria-hidden=\"true\"><\/i>\t<span>Entre em contato conosco<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1387949420 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":511150,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-749659","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Perguntas e Respostas \u2013 Fermentis<\/title>\n<meta name=\"description\" content=\"Aqui voc\u00ea encontrar\u00e1 as perguntas e respostas mais frequentes sobre nossos produtos, t\u00e9cnicas, qualidade, distribuidores, etc...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/pt-br\/knowledge-center\/faq\/\" \/>\n<meta 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