Evaluación teórica del grado de descontaminación de micotoxinas en las etapas de producción de cerveza artesanal a nivel de laboratorio

Abstract

The objective of this work was to carry out a literature review about the influence of each stage of the production of craft beer on the mycotoxin reduction. In addition, it was proposed to determine the minimum volume for craft beer production. First, two batches of 15 liters of beer that were elaborated under the same conditions according to the Ecuadorian Society of Craft Brewers (SECA). Then, production volumes were reduced to batches of 3, 1.5 and 1 liter, with primary fermentation periods of 6, 10 and 14 days (9 batches in total). The batches with 6 and 10 days of primary fermentation did not present the optimal density and acceptable organoleptic features, therefore those were not considered for the subsequent physicochemical analysis. Physicochemical properties such as pH, alcoholic degree and carbonation were analyzed in the batches with 14 days of primary fermentation. All the batches presented an alcoholic degree of 5% v/v and higher carbonation than the reference values; while the 3 liter-batch presented a pH of 5.60 which is above the maximum permitted limit. Although mycotoxins have not been found in significant concentrations in food, these are considered a risk for consumer’s health due to their ability to bioaccumulate in the human body. The influence of mycotoxin reduction in each stage of craft beer production is mainly related to their affinity for water or to their resistance to high temperatures. The stages in which there could be a potential reduction of mycotoxins are during the grinding, maceration and fermentation.