During sugarcane processing to produce ethanol some imputes are added to treat the juice focusing eliminate impurities and/or biomolecules that can inhibit the yeast growth. Among the products, the synthetic acrylamide-based polyelectrolytes are highlighted because they help in sedimentation. However, the acrylamide presents neurotoxic and carcinogenic actions to animals and human beings and it may be retained into the yeasts after fermentation because they can be later dried, commercialized, and also used in the animal feed. This work aim will be evaluate the clarified juice fermentation reflexes using Moringa seeds extract as flocculants, as well residual molasses from sugar producing using the same treatments. The experimental design used will be the completely randomized in a slit pot system and four replications. The main treatments will be four different flocculants applied at clarification (Moringa seeds extract, commercial polymers - organic and synthetic, and control). The secondary treatments will be the clarified juice and molasses previously characterized. The tertiary treatments will be represented by three different sugarcane varieties. We will use the FT-858 yeast. Cell and sprout viability, sprouting index and chemical-technological parameters during the fermentation will be evaluated. The wine will be characterized as Brix, TRRS, pH and Total Acidity.
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