{"id":801627,"date":"2020-03-18T00:00:00","date_gmt":"2020-03-17T23:00:00","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/beer\/brewing-easy-2-use\/"},"modified":"2026-11-05T17:31:22","modified_gmt":"2026-11-05T16:31:22","slug":"brewing-easy-2-use","status":"publish","type":"page","link":"https:\/\/fermentis.com\/pt-br\/knowledge-center\/expert-insights\/beer\/brewing-easy-2-use\/","title":{"rendered":"Fabrica\u00e7\u00e3o com E2U\u2122"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1968380693\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-630085001\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>Fabrica\u00e7\u00e3o com E2U\u2122<\/strong><\/span><\/h1>\n<p class=\"lead\">N\u00e3o \u00e9 mais necess\u00e1rio reidratar<\/p>\n<p><em>Por Gino Baart<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-630085001 {\n  width: 81%;\n}\n#text-box-630085001 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1968380693 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1623607413\">\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-956103405\">\n\n\t<div id=\"col-1539223901\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>O uso de fermento seco ativo foi amplamente aceito na ind\u00fastria cervejeira, pois tanto a qualidade quanto a diversidade melhoraram consideravelmente na \u00faltima d\u00e9cada. Em resumo, a produ\u00e7\u00e3o de fermento seco ativo come\u00e7a com um frasco contendo cultura l\u00edquida pura, seguido por uma s\u00e9rie de etapas de propaga\u00e7\u00e3o em fermentadores aer\u00f3bicos de volume crescente. No fermentador de produ\u00e7\u00e3o final, a levedura \u00e9 cultivada aerobicamente. Em seguida, o fermento \u00e9 colhido por centrifuga\u00e7\u00e3o, concentrado a cerca de 32% de mat\u00e9ria seca por filtros de v\u00e1cuo rotativos e seco em um secador de leito fluidizado, no qual uma secagem r\u00e1pida, homog\u00eanea e protetora \u00e9 garantida. Para permitir uma boa resist\u00eancia \u00e0 reidrata\u00e7\u00e3o, o fermento \u00e9 revestido com um agente protetor (na maioria das vezes o emulsificante vegetal sorbitano monostearato (MSS)) pouco antes da secagem.<\/p>\n<p>O p\u00f3 final (veja a figura 1) consiste em 94-97% de mat\u00e9ria seca e \u00e9 embalado a v\u00e1cuo para proteger contra oxida\u00e7\u00e3o e umidade, permitindo a preserva\u00e7\u00e3o por at\u00e9 3 anos. A longa vida \u00fatil \u00e9 uma das principais vantagens do fermento seco ativo. Al\u00e9m disso, ao considerar a gest\u00e3o de produ\u00e7\u00e3o, h\u00e1 v\u00e1rias outras vantagens do uso de levedura seca ativa como substituto da propaga\u00e7\u00e3o de levedura l\u00edquida, como, por exemplo, custos significativamente mais baixos, a aus\u00eancia da necessidade de gest\u00e3o da qualidade da levedura (realizada pelo fornecedor) e um aumento maci\u00e7o na flexibilidade de produ\u00e7\u00e3o. Em compara\u00e7\u00e3o com a propaga\u00e7\u00e3o de levedura, o tempo de prepara\u00e7\u00e3o do fermento seco ativo pode quase ser negligenciado. A afirma\u00e7\u00e3o (ainda circulando na internet) de que o fermento propagado tem um desempenho de fermenta\u00e7\u00e3o melhor e produz cerveja de melhor qualidade do que o fermento seco ativo foi refutada em v\u00e1rios estudos acad\u00eamicos. Na verdade, os processos de fermenta\u00e7\u00e3o e secagem e as receitas relacionadas foram projetados para moldar da melhor forma o fermento em termos de vitalidade, viabilidade e pureza no momento da reidrata\u00e7\u00e3o e in\u00edcio da fermenta\u00e7\u00e3o. Atualmente, muitas cervejas de alta qualidade e premiadas est\u00e3o sendo produzidas com levedura seca ativa.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-432800460\">\n\n\t<div id=\"col-1062854110\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1431772866\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"833\" height=\"557\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy.png 833w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-800x535.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-768x514.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-600x401.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/microscopy-300x201.png 300w\" sizes=\"(max-width: 833px) 100vw, 833px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1431772866 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Figura <\/strong>1: <em>imagem de microscopia \u00f3ptica de gr\u00e2nulos de p\u00f3 de levedura seca ativa antes do embalamento.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-95856203\" 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<p>Para preparar o fermento seco ativo para fermenta\u00e7\u00e3o, \u00e9 necess\u00e1rio reidrat\u00e1-lo. O procedimento padr\u00e3o de reidrata\u00e7\u00e3o envolve a adi\u00e7\u00e3o da quantidade desejada de fermento em 10 vezes seu peso em \u00e1gua est\u00e9ril ou mosto lupulado dentro de uma faixa de temperatura ideal espec\u00edfica para cada fermento e deixar descansar por um determinado per\u00edodo de tempo sob agita\u00e7\u00e3o suave. Em seguida, o creme de levedura \u00e9 adicionado ao fermentador.<\/p>\n<p>Embora este procedimento tenha se mostrado eficaz, os primeiros resultados de um novo estudo em que 3 diferentes procedimentos de reidrata\u00e7\u00e3o, ou seja, reidrata\u00e7\u00e3o a 30\u00b0C com agita\u00e7\u00e3o moderada, reidrata\u00e7\u00e3o em mosto de 15\u00b0P a 20\u00b0C com agita\u00e7\u00e3o moderada e inocula\u00e7\u00e3o direta sem reidrata\u00e7\u00e3o, indicam que n\u00e3o h\u00e1 diferen\u00e7as significativas no desempenho da fermenta\u00e7\u00e3o para todas as leveduras de ale testadas (SafAle\u2122 S-04, SafAle\u2122 US-05, SafAle\u2122 K-97, SafAle\u2122 S-33, SafAle\u2122 WB-06, SafAle\u2122 BE-256, SafAle\u2122 T-58, SafAle\u2122 BE-134) e leveduras de lager (SafLager\u2122 S-23, SafLager\u2122 S-189 e SafLager\u2122 W-34\/70). Ao final das fermenta\u00e7\u00f5es, n\u00e3o foram observadas diferen\u00e7as significativas na concentra\u00e7\u00e3o de etanol, a\u00e7\u00facares residuais e vol\u00e1teis (acetalde\u00eddo, \u00e9steres, \u00e1lcoois superiores e dicetonas vicinais) entre os procedimentos de reidrata\u00e7\u00e3o (ver figura 2). Isso indica que o procedimento de inocula\u00e7\u00e3o direta \u00e9 adequado para a fermenta\u00e7\u00e3o.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-820401525\">\n\n\t<div id=\"col-632291522\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_282640686\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-800x450.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-768x432.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-600x338.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/e2u-graphs-300x169.png 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_282640686 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2031889194\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><b>Figura 2<\/b> \u2013 Desempenho<i> de fermenta\u00e7\u00e3o do SafAle\u2122 US-05 (Taxa de inocula\u00e7\u00e3o 50 g\/hL, 15\u00b0P, 20\u00b0C) e a concentra\u00e7\u00e3o de etanol, a\u00e7\u00facares residuais e vol\u00e1teis (acetalde\u00eddo, \u00e9steres, \u00e1lcoois superiores e dicetonas vicinais) ao final da fermenta\u00e7\u00e3o para 3 diferentes procedimentos de reidrata\u00e7\u00e3o (em triplicata).<\/i><\/p>\n<p><i><u>DP<\/u>: inocula\u00e7\u00e3o direta sem reidrata\u00e7\u00e3o. <u><br \/>\nW<\/u>: reidrata\u00e7\u00e3o em \u00e1gua a 30\u00b0C com agita\u00e7\u00e3o moderada, <u><br \/>\n15\u00b0P<\/u>: reidrata\u00e7\u00e3o em mosto a 15\u00b0P a 20\u00b0C com agita\u00e7\u00e3o moderada.<\/i><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1813107480\">\n\n\t<div id=\"col-1278989592\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Na pr\u00e1tica, as etapas consecutivas para apresenta\u00e7\u00e3o direta s\u00e3o:<\/p>\n<ul>\n<li>Encha o fermentador com 1\/3 do volume do mosto (at\u00e9 o topo do cone CKT) a uma temperatura de 21-29 \u00b0C.<\/li>\n<li>Polvilhe as c\u00e9lulas de fermento seco ativo diretamente no fermentador.<\/li>\n<li>Adicione os 2\/3 restantes do volume de mosto \u00e0 temperatura de fermenta\u00e7\u00e3o para permitir a mistura de levedura e mosto.<\/li>\n<\/ul>\n<p>O novo procedimento de inocula\u00e7\u00e3o direta simplifica ainda mais a fermenta\u00e7\u00e3o na pr\u00e1tica, pois elimina a necessidade de reidrata\u00e7\u00e3o do fermento seco ativo antes do processo.<\/p>\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_1623607413 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1890322723\">\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 row-small\"  id=\"row-1757831962\">\n\n\t<div id=\"col-1533397671\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"745\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart-768x715.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/gino-baart-600x559.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Gino Baart<\/h4>\n<p>Gerente de Vendas &#8211; Norte da Europa<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1533397671 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-871844409\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-2108850356\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2108850356 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Gino Baart (1973) \u00e9 um profissional de cervejaria<\/strong><\/p>\n<p>Com forte expertise em fisiologia e metabolismo de c\u00e9lulas microbianas, possui forma\u00e7\u00e3o em Alimentos, Nutri\u00e7\u00e3o e Biotecnologia (PhD), Engenharia de Bioprocessos (MSc) e Engenharia Qu\u00edmica (BSc) e adora fermenta\u00e7\u00e3o. Com experi\u00eancia abrangente em fun\u00e7\u00f5es acad\u00eamicas, t\u00e9cnicas e gerenciais em institutos de pesquisa e universidades, ele agora trabalha como Gerente de Vendas T\u00e9cnicas para a especialista em levedura seca ativa Fermentis, apoiando cervejeiros, destiladores e en\u00f3logos na cria\u00e7\u00e3o da bebida alco\u00f3lica que desejam.<\/p>\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_1890322723 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_368934914\">\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 row-small\"  id=\"row-1457408284\">\n\n\t<div id=\"col-868761531\" 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\t<div id=\"gap-412893403\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-412893403 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/pt-br\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Voltar para as percep\u00e7\u00f5es dos especialistas<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/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_368934914 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":801628,"parent":576825,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-801627","page","type-page","status-publish","has-post-thumbnail","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>Fabrica\u00e7\u00e3o com E2U\u2122 - Produtos certificados f\u00e1ceis de usar - Fermentis<\/title>\n<meta name=\"description\" content=\"Este artigo detalhar\u00e1 os benef\u00edcios de usar nossas leveduras F\u00e1ceis de Usar no seu processo de fermenta\u00e7\u00e3o. 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