Summary
The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass and glycerol:biomass ratios showed that there were no significant differences among the three strains at different temperatures. However, the strain CA1183 reached a higher ethanol production and yield and it was chosen as a starter to produce the cocoa beverage. The concentration of higher alcohols, methanol, esters and acetaldehyde found in the elaborated beverage was in accordance with the standards established for table wine. Sensory analysis revealed a high degree of acceptance amongst the great majority of tasters. It can be concluded that pulp processing into an alcoholic beverage is a realistic additional way of utilisation of the cocoa fruit.

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Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

Sugarcane spirits are defined as beverages with an alcohol content ranging from 38 to 54 % v/v at 20 °C, obtained from the simple alcoholic distillation of sugarcane or fermented sugarcane must. Fruit spirits may be obtained directly from fruit or from fruit must that may or may not contain seeds by distillation, and present specific organo- leptic characteristics and an alcohol content of 36 to 54 % v/ v at 20 °C. The physicochemical and sensory qualities of these beverages are dependent on the nature and quality of the raw materials, fermentation, distillation and aging, and are organoleptically characterised by the presence of volatile organic compounds (VOC) (organic acids, aldehydes, esters, higher alcohols, terpenes, lactones and others). This paper presents studies performed to evaluate VOC in spirits. Among the volumetric and instrumental methods described to evaluate VOC in spirits, chromatographic methods are the most cited. Chromatographic techniques employed include high performance liquid chromatography, gas chromatogra- phy with flame ionisation detection, gas chromatography with mass spectrometric detection and two-dimensional gas chromatography with time-of-flight mass spectrometry.

Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane ( Cachaça ) and Fruit Spirits

A cachaca, bebida genuinamente nacional, e um produto de grande aceitacao nos mercados interno e externo. Durante o processo de producao ha alguns pontos criticos, ocorrendo a formacao de contaminantes que podem afetar a qualidade da bebida, sendo necessario o conhecimento de sua composicao quimica. Com este trabalho, objetivou-se comparar o comportamento do cobre, quando presente em solucao alcoolica 40% e uma aguardente comercial (utilizando sulfato de cobre pentaidratado como fonte desse mesmo metal), alem de avaliar a remocao de cobre na bebida, utilizando dois aluminossilicatos (zeolita e bentonita) comumente empregados na adsorcao de metais. A zeolita e bentonita adsorveram mais cobre quando estiveram presentes em solucao alcoolica do que em aguardente. Esses resultados sugerem que o cobre em aguardente deva estar ligado a moleculas volumosas, dificultando sua entrada nos pequenos poros da argila bentonita e da zeolita ZSM-5. Quando os aluminossilicatos estiveram presentes na aguardente impregnada com cobre em alambique, a bentonita foi mais eficiente na remocao do cobre do que a zeolita; no entanto a zeolita e mais recomendada na remocao do cobre, pois a reducao das concentracoes dos componentes secundarios foi menor, nao descaracterizando a bebida.

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Avaliação e remoção de cobre em aguardentes de cana pela utilização dos aluminossilicatos: zeólita e bentonita

Predominant yeasts of two cachaca distilleries were isolated in the cities of Betim and Rio Manso, in the State of Minas Gerais and characterized using WLN agar, according to colony morphology, after 8 days of imcubation at 32oC. The sample from Rio Manso presented 4 dominant yeasts with concentrations between 2.0 x 107 and 4.0 x 105 CFU/mL. At Betim distillery, three dominant yeasts were isolated with cell density between 1.3 x 108 and 2.0 x 104 CFU/mL. The values of the maximum specific velocity for growth (µmax) and the conversion factor for substrate into cells (Yx/s) were determined for two isolates. The μmax values were 0.24 and 0.4 h-1, being RM01 strain the one with the highest value. Regarding to Yx/s, the results obtained by strains RM01 and CV01 were 0.179 and 0.185 g.g-1, respectively. Resemblances of results were observed between strains RM01 and CV01. It was concluded that, as far as μmax and Yx/s are concerned, the best strain to produce cachaca is RM01.

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Kinetic parameters of yeasts strains isolated from cachaça distilleries in Minas Gerais/Brazil

Qualidade da aguardente de cana-de-açúcar

Avaliou-se o efeito da adicao do fuba de milho no mosto de xarope de cana e o tratamento acido do pe-de-cuba sobre a microbiota do processo fermentativo, acidez do vinho, grau alcoolico, rendimento e composicao da cachaca. O delineamento experimental utilizado foi o de blocos casualizados, no esquema fatorial 2x3 e cinco repeticoes. A metodologia empregada e as analises foram as recomendadas pelo setor aguardenteiro. Os resultados permitiram concluir que a adicao do acido sulfurico no pe-de-cuba transferiu a acidez para o vinho, nao influenciando na viabilidade das leveduras, rendimento e composicao da cachaca. Por outro lado, a acidificacao do meio controlou as bacterias laticas no pe-de-cuba. A adicao do fuba aumentou a concentracao de bacterias lacticas ao final do processo fermentativo e dos alcoois homologos superiores na cachaca, particularmente, os alcoois propilico e isobutilico.

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Effects of corn meal and sulphuric acid on the production of cachaça

This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaca yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaca yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaca, especially propyl and isobutyl alcohol.

EFFECTS OF CORN MEAL AND SULPHURIC ACID ON THE PRODUCTION OF CACHAÇA Efeitos do fubá e ácido sulfúrico sobre a produção de cachaça

O presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da adicao de lecitina aos mostos de cana, laranja e uva sobre o rendimento e composicao das aguardentes. O delineamento empregado para a analise estatistica foi o de blocos casualizados, no esquema fatorial 2x3, empregando-se dois fatores - lecitina e mosto - em dois niveis para lecitina: ausencia (indice um) e presenca (indice dois); e em tres niveis para mosto: cana, laranja e uva. A metodologia empregada foi a recomendada pelo setor aguardenteiro e as analises quimicas dos componentes secundarios foram realizadas por cromatografia gasosa e espectrofotometria. Pelos resultados, conclui-se que quando se adiciona lecitina aos mostos de cana, laranja e uva, o vinho obtido apos a fermentacao tem maior concentracao de glicerol, e as aguardentes produzidas pela destilacao tem maior concentracao de isobutanol. Ja nos mostos em que foi adicionada a lecitina, o rendimento alcoolico total das aguardentes foi menor do que nos mostos que nao a recebeu. Os componentes secundarios acetaldeido, acetato de etila e acidez total aumentaram com o aumento da acidez nos vinhos. Por outro lado, o propanol, isobutanol e alcool isoamilico aumentaram com os aumentos dos pH e das concentracoes nos mostos, dos aminoacidos treonina, valina e leucina. A concentracao do furfural foi maior nas aguardentes provenientes dos mostos de cana e laranja.

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Francisco Vicente Gaiotto Cleto

Papers

Effects of corn meal and sulphuric acid on the production of cachaça

EFFECTS OF CORN MEAL AND SULPHURIC ACID ON THE PRODUCTION OF CACHAÇA Efeitos do fubá e ácido sulfúrico sobre a produção de cachaça

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo