Identificación de los factores que afectan a la turbidez en cervezas artesanales tipo Ale: Una revisión sistemática
DOI:
https://doi.org/10.33414/rtyc.53.39-56.2025Palabras clave:
Beta-glucanos, clarificación, estabilidad coloidal, interacción proteína-polifenol, microorganismos contaminantesResumen
La creciente demanda de cervezas artesanales ha impulsado la producción de bebidas con perfiles sensoriales diferenciados, sin embargo, uno de los desafíos más persistentes es la turbidez. El objetivo del trabajo fue identificar mediante una revisión sistemática los factores que afectan a la turbidez en el proceso productivo de la cerveza artesanal de alta fermentación. La presente revisión sistemática identificó como causas biológicas principales a Pediococcus claussenii, Lactobacillus backii y Fusarium spp., mientras que las no biológicas incluyeron polisacáridos de alto peso molecular, almidón residual, oxalato cálcico y microfragmentos inorgánicos. Estos elementos generan turbidez visible (1–10 µm) y no visible (<0,1 µm), afectando negativamente la calidad final. Tecnologías como la centrifugación de flujo continuo y el uso de PVPP (Polivinilpolipirrolidona) modificada demostraron alta eficacia para reducir la turbidez sin alterar el perfil sensorial. En consecuencia, el control de parámetros críticos como pH, ABV (Alcohol by Volume) y NTU (Unidades Nefelométricas de Turbidez) es necesario para mantener la autenticidad y calidad en la producción de cervezas artesanales.
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Derechos de autor 2025 Josselyn Pico-Poma, Reni Danilo Vinocunga-Pillajo, Jaime Noriega-Lino, Diego Sarabia-Guevara, Estela Guardado-Yordi, Guillermo Andrés Noriega Lino, Amaury Pérez Martínez
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