| Abstrakt: |
Corn has been used as a raw material for ethanol production in several countries, and this product is used as fuel in vehicles to replace gasoline. However, before the industrial processing, harvested grains are stored at different times and temperatures. This project aimed to evaluate the impact of time and temperature of storage of corn grains in the production process of fuel ethanol. The assays evaluated six storage times (0, 30, 60, 90, 120, and 160 days) at three temperatures (25, 35, and 45ºC). The parameters of Brix, pH, total reducing sugars (TRS), total acidity, total phenolic compounds, and starch of the hydrolyzed corn paste samples were evaluated, as well as the Brix, pH, total acidity, glycerol, and alcohol content of wine samples. The experimental design was completely randomized, with the experiments carried out in 5 repetitions, and the results submitted for analysis of variance of the F Test and Tukey's Test 5%. It is noteworthy that the chemical-technological parameters of the pastes and the cell viability of the yeasts were not affected by the time and temperature of storage of the grains. However, the wine resulting from the fermentation process had a higher glycerol content and, consequently, a lower ethanol content after 90 days of storage. Storage temperature did not influence the parameters evaluated. [ABSTRACT FROM AUTHOR] |
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