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SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHACA The goal of this work was to evaluate the use of soya protein isolated as a proteic nitrogen organic source for sugar cane juice complementation and the effect in the yeast cell viability maintenance and cachaca quality. Batch fermentations of sugarcane juice with yeast recycling were performed, in scale pilot. The soya protein isolated influenced positively the cellular viability maintenance, and consequently resulted in a better recycled ferment and a reduction in time of fermentation. The proteic nitrogen addition in the juice didn’t affect the sensory acceptance of cachaca, and also didn’t result in different levels of volatile compounds. KEY-WORDS: Saccharomyces cerevisiae; CELULAR VIABILITY; VOLATILE COMPOUNDS; SENSORY ANALYSIS.

ISOLADO PROTÉICO DE SOJA COMO FONTE DE NITROGÊNIO NA FERMENTAÇÃO ALCOÓLICA