{"id":47408,"date":"2025-10-25T12:47:50","date_gmt":"2025-10-25T16:47:50","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47408"},"modified":"2026-07-01T18:38:23","modified_gmt":"2026-07-01T22:38:23","slug":"rna-levedura-induz-controla-turbidez-cerveja","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/pt-br\/rna-levedura-induz-controla-turbidez-cerveja\/","title":{"rendered":"Cientistas identificam RNA de levedura que permite induzir e controlar a turbidez da cerveja"},"content":{"rendered":"<div id=\"thebe-3226036206\" class=\"thebe-antes-del-contenido-3-2 thebe-entity-placement\">\n            <div \n                class=\"elfsight-widget-popup elfsight-widget\" \n                data-elfsight-popup-options=\"%7B%22blocks%22%3A%5B%7B%22id%22%3A%22babc7e96-e195-4da3-a8c5-7072d42f2f5c%22%2C%22type%22%3A%22image%22%2C%22imageFile%22%3A%7B%22type%22%3A%22uploaded%22%2C%22data%22%3A%7B%22name%22%3A%2261fKvUY%2BdpL._SL1500_%22%2C%22url%22%3A%22https%3A%5C%2F%5C%2Fwww.thebeertimes.com%5C%2Fwp-content%5C%2Fuploads%5C%2F2026%5C%2F02%5C%2F61fKvUYdpL._SL1500_.jpg%22%2C%22size%22%3A53499%2C%22type%22%3A%22image%22%2C%22extension%22%3A%22jpeg%22%2C%22width%22%3A940%2C%22height%22%3A1500%2C%22ext%22%3A%22jpeg%22%7D%7D%2C%22imageScale%22%3A60%7D%2C%7B%22id%22%3A%226689e0da-ab1d-42a0-ac83-457ff13f91dd%22%2C%22type%22%3A%22button%22%2C%22buttonText%22%3A%22Comprar%20na%20AMAZON%22%2C%22buttonAction%22%3A%22redirect%22%2C%22buttonStyle%22%3A%22filled%22%2C%22buttonShape%22%3A%22rectangle%22%2C%22buttonColor%22%3A%22rgb%28255%2C%2038%2C%2067%29%22%2C%22buttonFontSize%22%3A16%2C%22label%22%3A%22Button%22%2C%22buttonUrl%22%3A%22https%3A%5C%2F%5C%2Fwww.amazon.com%5C%2Fdp%5C%2FB0GDGJJWD2%22%7D%5D%2C%22layout%22%3A%22modal%22%2C%22width%22%3A500%2C%22popupBlocksAlignment%22%3A%22center%22%2C%22popupShape%22%3A%22rounded%22%2C%22popupBackgroundColor%22%3A%22rgb%28255%2C%20255%2C%20255%29%22%2C%22popupBackgroundImage%22%3Anull%2C%22popupBackgroundImageOverlayColor%22%3A%22%22%2C%22overlayVisible%22%3Atrue%2C%22overlayClose%22%3Atrue%2C%22overlayBackgroundColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22overlayBackgroundImage%22%3Anull%2C%22overlayBackgroundImageOverlayColor%22%3A%22%22%2C%22closeButtonVisible%22%3Atrue%2C%22closeButtonColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22triggerPageLoadEnabled%22%3Afalse%2C%22triggerTimeOnPageEnabled%22%3Afalse%2C%22triggerTimeOnPageDuration%22%3A30%2C%22triggerScrollEnabled%22%3Atrue%2C%22triggerScrollPosition%22%3A25%2C%22triggerScrollToElementEnabled%22%3Afalse%2C%22triggerScrollToElementId%22%3Anull%2C%22triggerClickEnabled%22%3Afalse%2C%22triggerClickElementId%22%3Anull%2C%22triggerExitIntentEnabled%22%3Afalse%2C%22displayFrequency%22%3A%22everytime%22%2C%22displayPages%22%3A%22allPages%22%2C%22displayExcludedPages%22%3A%5B%5D%2C%22displaySpecificPages%22%3A%5B%5D%2C%22displayDevices%22%3A%5B%22desktop%22%2C%22tablet%22%2C%22mobile%22%5D%2C%22widgetId%22%3A%225%22%7D\" \n                data-elfsight-popup-version=\"1.0.0\"\n                data-elfsight-widget-id=\"elfsight-popup-5\">\n            <\/div>\n            <\/div><div id=\"thebe-1891087123\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>A turbidez da cerveja, uma caracter\u00edstica muito valorizada em certos estilos como NEIPA ou cervejas de trigo, tem sido tradicionalmente atribu\u00edda a part\u00edculas coloidais como prote\u00ednas do gr\u00e3o, pol\u00edmeros do l\u00fapulo e pequenas part\u00edculas em suspens\u00e3o.<\/p>\n<figure id=\"attachment_44532\" aria-describedby=\"caption-attachment-44532\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-44532 size-full\" title=\"Turbidez na cerveja\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/10\/Turbidez-en-la-cerveza.jpg\" alt=\"Turbidez na cerveja\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/10\/Turbidez-en-la-cerveza.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/10\/Turbidez-en-la-cerveza-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/10\/Turbidez-en-la-cerveza-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-44532\" class=\"wp-caption-text\">Turbidez na cerveja<\/figcaption><\/figure>\n<p>Mas um novo estudo dinamarqu\u00eas liderado por Esben Due Yding, intitulado <em>Yeast RNA\u2013protein interactions generate beer haze<\/em>, introduz um fator inesperado: o uso de extratos de RNA de levedura para induzir turbidez significativa em cervejas lager cristalinas.<\/p>\n<div id=\"thebe-1336415362\" style=\"margin-bottom: 30px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"8775458773\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Principais descobertas do estudo<\/h2>\n<p>Os pesquisadores pegaram duas marcas europeias de lager cristalina e adicionaram extratos ricos em RNA derivados de c\u00e9lulas de levedura, conseguindo provocar turbidez extrema em ambas as cervejas.<\/p>\n<p>A turbidez resultante foi causada pela intera\u00e7\u00e3o do RNA com uma prote\u00edna espec\u00edfica chamada prote\u00edna Z presente na cerveja; as part\u00edculas turvas mediam aproximadamente 1 micr\u00f4metro de di\u00e2metro.<\/p>\n<p>Ao tratar a turbidez com ribonuclease (enzima que quebra o RNA), a turbidez desapareceu, demonstrando que as cadeias de RNA intactas s\u00e3o essenciais neste caso para a forma\u00e7\u00e3o do haze.<\/p>\n<p>Varia\u00e7\u00f5es no pH e na for\u00e7a i\u00f4nica do meio tamb\u00e9m afetaram o haze: ao aumentar a for\u00e7a i\u00f4nica (por exemplo, adicionando sal), a turbidez diminuiu; al\u00e9m disso, ao se aproximar o pH do ponto isoel\u00e9trico da prote\u00edna Z, a turbidez tamb\u00e9m diminuiu.<\/p>\n<p>Isso sugere que a turbidez \u00e9 mediada por intera\u00e7\u00f5es eletrost\u00e1ticas entre o RNA e a prote\u00edna Z.<\/p>\n<h2>Relev\u00e2ncia para a produ\u00e7\u00e3o de cerveja<\/h2>\n<p>Em conjunto, esses resultados ampliam a compreens\u00e3o dos mecanismos de turbidez na cerveja, sugerindo que n\u00e3o apenas componentes do gr\u00e3o e do l\u00fapulo est\u00e3o envolvidos, mas que material gen\u00e9tico residual da levedura tamb\u00e9m pode intervir.<\/p>\n<h3>1. Maior controle da apar\u00eancia<\/h3>\n<p>Para cervejarias que produzem estilos &#8220;hazy&#8221;, esse caminho permite modular a turbidez adicionando de forma controlada extratos de RNA ou ajustando sua presen\u00e7a residual.<\/p>\n<h3>2. Nova vari\u00e1vel a considerar<\/h3>\n<p>Em processos onde a clareza \u00e9 desejada (por exemplo, em lagers cristalinas) e onde se realiza filtra\u00e7\u00e3o ou clarifica\u00e7\u00e3o, esse fator pode causar turbidez inesperada se res\u00edduos de RNA permanecerem no sistema de levedura.<\/p>\n<h3>3. Em sintonia com as tend\u00eancias do mercado<\/h3>\n<p>Embora muitas lagers tradicionais apostem na transpar\u00eancia, o crescimento dos estilos turbulentos abriu espa\u00e7o para novas variedades controladas de &#8220;lager hazy&#8221; por meio de novas ferramentas como o RNA.<\/p><div id=\"thebe-3262341283\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><a href=\"https:\/\/amzn.to\/3LddZmQ\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ff9900; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h2>Implica\u00e7\u00f5es pr\u00e1ticas e considera\u00e7\u00f5es<\/h2>\n<p>Ao preparar leveduras ou usar recircula\u00e7\u00f5es, \u00e9 recomend\u00e1vel monitorar a libera\u00e7\u00e3o de RNA no meio (por exemplo, durante aut\u00f3lise parcial). Evitar rupturas excessivas de c\u00e9lulas que liberem RNA poderia reduzir turbidez indesejada.<\/p>\n<p>Em sistemas onde a adi\u00e7\u00e3o de enzimas \u00e9 permitida, poderiam ser exploradas ribonucleases de grau aliment\u00edcio para degradar RNA residual e minimizar turbidez indesejada.<\/p>\n<p>Ajustes de pH nas etapas de cold crash ou clarifica\u00e7\u00e3o, bem como o controle do teor i\u00f4nico (sais, c\u00e1lcio, magn\u00e9sio), podem modular a for\u00e7a de intera\u00e7\u00e3o entre RNA e prote\u00edna Z, alterando a forma\u00e7\u00e3o do haze.<\/p>\n<p>O estudo mostrou que a mesma dose de RNA gerou diferentes n\u00edveis de turbidez em duas marcas de lager. Isso indica que o &#8220;background&#8221; proteico ou os compostos do mosto influenciam a magnitude do efeito, de modo que cada cervejaria dever\u00e1 calibrar suas adi\u00e7\u00f5es.<\/p>\n<p>\u00c9 importante analisar n\u00e3o apenas o haze imediato, mas tamb\u00e9m sua estabilidade ao longo do tempo: a turbidez gerada \u00e9 est\u00e1vel por meses? Ela se deposita com o tempo ou permanece coloidal?<\/p>\n<div id=\"thebe-207931306\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Riscos e desafios latentes<\/h2>\n<ul>\n<li>Se o RNA for usado deliberadamente, \u00e9 preciso garantir que n\u00e3o afete a estabilidade microbiol\u00f3gica (RNA n\u00e3o \u00e9 nutri\u00e7\u00e3o direta, mas res\u00edduos poderiam alterar a microflora em condi\u00e7\u00f5es extremas).<\/li>\n<li>A degrada\u00e7\u00e3o parcial do RNA pode produzir pequenas part\u00edculas que n\u00e3o formam turbidez apreci\u00e1vel, mas podem influenciar o sabor ou outros par\u00e2metros t\u00e9cnicos.<\/li>\n<li>Do ponto de vista regulat\u00f3rio ou sensorial, qualquer adi\u00e7\u00e3o (mesmo de extratos de levedura) deve ser avaliada para garantir que n\u00e3o introduza sabores indesejados ou efeitos colaterais.<\/li>\n<\/ul>\n<div id=\"thebe-1968797483\" style=\"margin-bottom: 30px;\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>Conclus\u00f5es principais<\/h2>\n<p>O estudo dinamarqu\u00eas que revela que extratos de RNA de levedura podem induzir turbidez extrema em cervejas tipo lager representa um avan\u00e7o significativo no conhecimento da forma\u00e7\u00e3o do haze na cerveja.<\/p>\n<p>N\u00e3o apenas expande o leque de poss\u00edveis mecanismos, al\u00e9m das prote\u00ednas do gr\u00e3o e dos pol\u00edmeros vegetais, mas tamb\u00e9m abre novas ferramentas para que os cervejeiros controlem a apar\u00eancia de seus produtos.<\/p>\n<p>Para a ind\u00fastria cervejeira, isso implica uma nova vari\u00e1vel a monitorar (a presen\u00e7a de RNA residual), a possibilidade de usar enzimas para degrad\u00e1-lo ou modular seu efeito mediante controle de pH e \u00edons, e a oportunidade de experimentar estilos h\u00edbridos (por exemplo, &#8220;lager turva&#8221;).<\/p>\n<p>Naturalmente, ser\u00e1 necess\u00e1rio aprofundar o estudo em diferentes estilos, condi\u00e7\u00f5es de mostura\u00e7\u00e3o, cepas de levedura e tempos de guarda, para medir a efic\u00e1cia pr\u00e1tica e a estabilidade do haze induzido por RNA.<\/p>\n<h2>Refer\u00eancias<\/h2>\n<p>Yding, E. D., Caille, O., Gosselin, Y., &amp; Andersen, M. L. (2025). <em>Yeast RNA\u2013protein interactions generate beer haze<\/em>. <em>Journal of Agricultural and Food Chemistry, 73<\/em>(30), 18953\u201318959. <a href=\"https:\/\/doi.org\/10.1021\/acs.jafc.5c03980\" target=\"_blank\" rel=\"nofollow noopener\">https:\/\/doi.org\/10.1021\/acs.jafc.5c03980<\/a><\/p>\n<h2>Recomendamos<\/h2><div id=\"thebe-777942465\" class=\"thebe-adsterra-300-x-250 thebe-entity-placement\" style=\"margin-top: 15px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1930811761\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/pt-br\/receita-de-chicha-de-jora-como-fazer-a-cerveja-milenar-dos-incas\/\">Receita de chicha de jora: como preparar a milenar cerveja dos Incas<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/pt-br\/leveduras-bacterias-cervejas-sour-producao\/\">Quais s\u00e3o as leveduras e bact\u00e9rias utilizadas na produ\u00e7\u00e3o de cervejas sour?<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1517596045\" class=\"thebe-adskeeper-fin-articulo thebe-entity-placement\" style=\"margin-top: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div data-type=\"_mgwidget\" data-widget-id=\"1705281\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Um novo estudo dinamarqu\u00eas introduz um fator inesperado para induzir turbidez controlada na cerveja: extratos de RNA de levedura capazes de gerar turbidez extrema em lagers cristalinas.<\/p>\n","protected":false},"author":1,"featured_media":47411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21125],"tags":[21176,21128,21323,21524],"class_list":["post-47408","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cultura-pt-br","tag-ciencia-pt-br","tag-cultura-pt-br","tag-leveduras","tag-turbidez"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/comments?post=47408"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47408\/revisions"}],"predecessor-version":[{"id":47412,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47408\/revisions\/47412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media\/47411"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media?parent=47408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/categories?post=47408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/tags?post=47408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}