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Clóvis Parazzi

Bio: Clóvis Parazzi is an academic researcher from Federal University of São Carlos. The author has contributed to research in topics: Fermentation & Yeast. The author has an hindex of 4, co-authored 10 publications receiving 84 citations.

Papers
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Journal ArticleDOI
TL;DR: In this paper, the effect of the wood on the quality and chemical composition of sugar cane spirits when aged in oak barrels was evaluated, and the results showed significant differences between the sugar cane spirit stored in oak containers and in glass containers.
Abstract: Brazilian sugar cane spirit or "cachaca" is very appreciated for its typical aroma and flavour, which can even be improved by ageing the sugar cane spirit in wood barrels. During the ageing period, many transformations may occur and some new compounds can be incorporated or formed while others disappear. The aim of this work was to evaluate the effect of the wood on the quality and chemical composition of sugar cane spirits when aged in oak barrels. Twelve samples of sugar cane spirit were stored in oak barrels and in glass containers, under the same conditions. The samples for analyses were obtained every three months during a three year period. Alcohol content and acetaldehyde, ethyl acetate, polyphenol, methyl alcohol, n-butylic, n-propylic, isobutylic, isoamylic, acidity and copper contents were determined. The results showed significant differences between the sugar cane spirits stored in oak barrels and in glass containers. The concentration of all the components analyzed showed significant differences, except for n-butylic. On the other hand, the components stored in glass containers remained in the same concentration, except for ethyl acetate. The material of the containers and the storage period interfere with the chemical characteristics and the quality of sugar cane spirit.

48 citations

Journal Article
TL;DR: A qualidade microbiologica do acucar mascavo comercializado has been investigated in this paper, with the goal of conhecer qualidades of acucars.
Abstract: Mascavo e um tipo de acucar nao refinado com um intenso sabor de melaco. Sua producao, praticamente artesanal, o torna, na maioria das vezes, susceptivel as contaminacoes microbiologicas. Com o objetivo de se conhecer a qualidade microbiologica do acucar mascavo comercializado, foram coletadas amostras de diferentes produtores que comercializam este tipo de acucar no mercado. As avaliacoes foram realizadas com relacao ao teor de umidade e a presenca de bacterias mesofilas aerobias totais, bacterias termofilas aerobias produtoras de H2S (Desulfotomaculum nigrificans), bacterias termofilas anaerobias nao produtoras de H2S (Clostridiun thermosaccharolyticum), bacterias termofilas aerobias totais e "flat sour", bolores e leveduras e coliformes totais e fecais. Os teores medios de umidade para as amostras de acucar mascavo analisados variaram de 2,14 a 3.66%, ou seja, de 7 a 11 vezes maior que as medias de umidade do acucar cristal branco. Este fato explica o reduzido tempo para consumo deste produto. Pelas analises das amostras efetuadas nos ultimos tres anos observou-se que o acucar mascavo produzido recentemente possui menor teor de umidade que em anos anteriores. Os resultados das analises microbiologicas mostraram que as marcas dos acucares mascavos analisados estavam de acordo com os padroes oficiais de qualidade para bacterias termofilas anaerobias produtoras de H2S (Dessulfotomaculum nigrificans), Salmonella e bacterias do grupo coliformes. Entretanto, constataram-se contaminacoes a niveis criticos para bacterias mesofilas, bolores e leveduras, depreciando a qualidade do acucar e comprometendo o tempo de armazenamento.

11 citations

Journal ArticleDOI
TL;DR: Determinou-se o °Brix e a acidez das laranjas no periodo de agosto a dezembro de 1995, em Cordeiropolis, SP, obtendo-se as curvas that descrevem o comportamento das variaveis ao longo do tempo.
Abstract: Foram avaliadas curvas de maturacao de frutos de 17 clones e cultivares de laranjas-doces pela analise de agrupamento. Determinou-se o °Brix e a acidez das laranjas no periodo de agosto a dezembro de 1995, em Cordeiropolis, SP, obtendo-se as curvas que descrevem o comportamento das variaveis ao longo do tempo. Com base no ajustamento de equacoes polinomiais, foram calculadas estimativas medias para °Brix e acidez aos 70, 75, 80, 85 e 90 dias apos o inicio da coleta de frutos para analises. Com os dados padronizados, obteve-se o agrupamento pela media de grupos de pares nao balanceados. Distinguiram-se quatro grupos de clones e cultivares de laranjas quanto a maturacao. Um dos grupos, formado apenas pelo clone Navelencia, apresentou 13,4°Brix e acidez de 0,83%, no inicio do periodo considerado, mostrando maturacao precoce em relacao aos outros clones e cultivares. A cultivar Pera tambem formou um grupo isolado, com a razao °Brix/acidez superior a 12,0, em meados de outubro. Para o grupo formado pelas laranjas Natal, Folha Murcha, Old Bud Line, Cutter, Valencia, Lue Ging Gong e Tuxpan foi revelada a segunda quinzena de novembro como a epoca adequada para colheita, enquanto que, o agrupamento dos clones Frost, Whits, Olinda, Late, Stone, Chaffei, Werley e Berry atingiu a mesma relacao de solidos soluveis e acidez apos 40 dias.

10 citations

Journal Article
TL;DR: Pelas analises das amostras efetuadas nos ultimos tres anos observou-se that o acucar mascavo produzido recentemente possui menor teor de umidade que em anos anteriores.
Abstract: RESUMO: Mascavo e um tipo de acucar nao refinado com um intenso sabor de melaco. Sua producao, praticamente artesanal, o torna, na maioria das vezes, susceptivel as contaminacoes microbiologicas. Com o objetivo de se conhecer a qualidade microbiologica do acucar mascavo comercializado, foram coletadas amostras de diferentes produtores que comercializam este tipo de acucar no mercado. As avaliacoes foram realizadas com relacao ao teor de umidade e a presenca de bacterias mesofilas aerobias totais, bacterias termofilas aerobias produtoras de H2S (Desulfotomaculum nigrificans), bacterias termofilas anaerobias nao produtoras de H2S (Clostridiun thermosaccharolyticum), bacterias termofilas aerobias totais e "flat sour", bolores e leveduras e coliformes totais e fecais. Os teores medios de umidade para as amostras de acucar mascavo analisados variaram de 2,14 a 3,66 %, ou seja, de 7 a 11 vezes maior que as medias de umidade do acucar cristal branco. Este fato explica o reduzido tempo para consumo deste produto. Pelas analises das amostras efetuadas nos ultimos tres anos observou-se que o acucar mascavo produzido recentemente possui menor teor de umidade que em anos anteriores. Os resultados das analises microbiologicas mostraram que as marcas dos acucares mascavos analisados estavam de acordo com os padroes oficiais de qualidade para bacterias termofilas anaerobias produtoras de H2S (Desulfotomaculum nigrificans), Salmonella e bacterias do grupo coliformes. Entretanto, constataram-se contaminacoes a niveis criticos para bacterias mesofilas, bolores e leveduras, depreciando a qualidade do acucar e comprometendo o tempo de armazenamento. PALAVRAS-CHAVE: Acucar mascavo. Analises microbiologica. Microbiologia de acucar.

5 citations

Journal Article
TL;DR: Native strains of Saccharomyces cerevisiae from the industrial ethanol process were isolated and tested with standard CAT-1 strain, which was selected, and widely used in ethanol production in southest of Brazil in batch fermentation system with cells recycles, showing the best performance for that CAT- 1 in fermentative efficiency.
Abstract: Native strains of Saccharomyces cerevisiae from the industrial ethanol process were isolated and have been tested with standard CAT-1 strain, which was selected, and widely used in ethanol production in southest of Brazil in batch fermentation system with cells recycles (Melle-Boinot). The strains were reactivated in synthetic culture media and then inoculated into clarified sugar cane juice at 4° Brix for growth until it reaches a cell concentration 1.0 x 10/mL. After this, the cells were inoculated in a sugar cane juice at concentration 20°Brix by six fermentative cycles. After each cycle were carried out the following analyses: ethanol concentration, pH, biomass, viability and budding cells. The data were analyzed statistically using variance analyses (ANOVA) and averages compared by Tukey test at 5% probability. The results show the best performance for that CAT-1 in fermentative efficiency than strains 18 and 19, mainly by the ethanol concentration. The 18 and 19 strains showed similar results of performance with characteristics for the ethanol production.

3 citations


Cited by
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Journal ArticleDOI
TL;DR: The Brazilian woods, similar to oak, were jequitibá rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde.

60 citations

Journal ArticleDOI
TL;DR: In this paper, the chemical composition of Brazilian sugar cane spirits and cachacas and compare it to the identity and quality standards established by national legislation was determined and the results indicate that producers still face challenges in adopting best practices to produce these beverages in order to guarantee their quality and standardization.

35 citations

Journal ArticleDOI
TL;DR: In this article, the authors evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree).
Abstract: This study evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree). The simple alcoholic distillate which originated the sugar cane spirit was produced at the Distillery of ESALQ/USP. After aging, the sugar cane spirits were analyzed in terms of ethanol concentrations o, volatile acidity, furfural, aldehydes, esters, higher alcohols, methanol, copper, total phenolic compounds, color, and sensorial acceptance. Regardless the type of wood the casks were made of, the aged sugar cane spirits became darker and presented higher concentrations of volatile acidity, furfural, esters, higher alcohols, congeners, and total phenolic compounds than the simple alcoholic distillate. On the other hand, the aged sugar cane spirits presented lower concentrations of aldehydes, methanol, and copper than the simple alcoholic distillate. The statistical analysis, considering the global physicochemical composition of the sugar cane spirits aged in the casks made of different types of wood, showed similarities among the sugar cane spirits aged in the casks of peanut wood, araruva or striped wood, and cariniana legalis. It also indicates similarities among the sugar cane spirits aged in the casks of red cabreuva and pear tree and among the sugar cane spirits aged in the casks of oak, cherrywood, Brazilian gold wood, and purple tabebuia. The sugar cane spirits aged in the casks of the different types of wood were in accordance with the composition and quality standards established by the Brazilian laws. The sugar cane spirit aged in oak presented the best sensorial acceptance. Among the Brazilian woods, purple tabebuia, peanut wood, red cabreuva, cherrywood and pear tree were those that produced sugar cane spirits with better sensorial qualities.

27 citations

Journal ArticleDOI
TL;DR: In this paper, the authors used the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessed its quality through physicochemical analysis and compared it to the patterns established by the Brazilian legislation regarding the production and consumption of fruit rum.
Abstract: This study aimed at producing jabuticaba rum by using the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessing its quality through physicochemical analysis and comparing it to the patterns established by the Brazilian legislation regarding the production of fruit rum. The total ester index (357 mg.100 mL-1) was above the one established by the Brazilian law (250 mg.100 mL-1), and it was also high if compared to other fruit rums. As to other variables, such as alcoholic degree values (39 °GL), density (0,95 cm3.g-1), volatile acidity (30 mg.100 mL-1) no discrepancy, was found. Thus, the jabuticaba rum is an alternative for producers since it prevents post-harvesting losses.

26 citations

Journal ArticleDOI
TL;DR: In this article, the authors discuss data available on the diversity of spore forming bacteria in selected raw materials (cocoa, milk powder, sugar, starch) and present data gaps and studies needed to establish the fate of SPs throughout the production chain of specific raw materials.
Abstract: Background Raw materials such as cocoa, milk powder, sugar, and starch are widely used in the formulation of a wide variety of processed foods. The unit operations applied during their production vary according to their specific properties, technological advances and needs, which undoubtedly affect the microbial composition found in these raw materials. The microbial composition of these raw materials is known to consist mainly of spores of bacteria, which are known to withstand harsh food processing conditions. Scope and research This article aims to discuss data available on the diversity of spore forming bacteria in selected raw materials (cocoa, milk powder, sugar, starch). These raw materials are contaminated mainly by spore forming bacteria, which can germinate and be a concern in products made with these ingredients. In addition, this review presents data gaps and studies needed to establish the fate of spore forming bacteria throughout the production chain of specific raw materials. Key findings and conclusions The review of literature conducted in this study indicates that data on the effects of processing and diversity of spore forming bacteria in sugar and starch are much scarcer compared with cocoa and milk powders. Thus, cutting-edge approaches combining quantitative data with metagenomics could be used to improve our knowledge on the fate and diversity of spore forming bacteria in raw materials. These approaches can be employed to guide further developments that are aimed at enhancing food safety and controlling food spoilage caused by spore forming bacteria.

25 citations