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Journal ArticleDOI

Determinação das composições físico-químicas de cachaças do sul de minas gerais e de suas misturas

01 Aug 2007-Ciencia E Agrotecnologia (Editora UFLA)-Vol. 31, Iss: 4, pp 1089-1094

AbstractEste trabalho teve por objetivo a determinacao da composicao fisico-quimica de cachacas artesanais produzidas no sul do Estado de Minas Gerais e suas misturas. Foram analisados os teores de etanol, acidez volatil, aldeidos, cobre, esteres, alcoois superiores totais e metanol, alem dos alcoois propanol-1, isobutanol e 3-metil-butanol-1. Os resultados apresentam o perfil peculiar desta bebida, que apresentou teores satisfatorios de alcoois superiores, esteres e aldeidos. O teor de cobre apresenta-se como preocupante ja que algumas amostras excederam o limite de 5 mg.L-1. A producao de misturas foi estudada e esta apresenta-se como uma alternativa viavel ao produtor e cooperativas.

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Journal ArticleDOI
Abstract: Ethyl carbamate (EC), which is probably carcinogenic to humans, can be produced during the alcoholic fermentation of sugar-cane juice to give cachaca . The stages to produce c achaca are obtainment of sugar-cane juice, sugar-cane fermentation to wine, and obtainment of distilled fractions and residue. In order to investigate the presence of EC in the wine and in the fractions of the distillation process, as well as in the vinasse (the residue left after distillation), gas chromatography–mass spectrometry was employed. After the fermentation phase, the wine showed an average content of 122 mg L −1 of EC. Average EC content in distilled fractions was 59.7 mg L −1 for head, 52 μg·L −1 for heart and 1.57 mg L −1 for tail. EC content was 53.1 mg L −1 for vinasse. The results showed that it is essential to separate the head and tail fractions to ensure cachaca quality, with respect to EC content.

39 citations


Journal ArticleDOI
Abstract: This study aimed to determine the chemical composition of Brazilian sugar cane spirits and cachacas and compare it to the identity and quality standards established by national legislation. Despite the great volume of production of these beverages and their national importance, the volume exported is small and the domestic consumption by higher-income people is still incipient due to lack of quality and standardization. Volatile compounds and contaminants established by Brazilian current law were assessed in 268 samples of sugar cane spirit and cachaca collected in the main producing regions. Among the samples, 50.7% did not comply with the Brazilian identity and quality standards. Contaminants (ethyl carbamate, copper, n-butanol, and 2-butanol), higher alcohols, and volatile acidity were the components that presented more irregularities. Ethyl carbamate, congener coefficient, higher alcohols, and volatile acidity had the highest standard deviation. These results indicate that producers still face challenges in adopting best practices to produce these beverages in order to guarantee their quality and standardization. The high number of samples that did not comply with the Brazilian current law is one of the factors that restrains the growth of domestic consumption of sugar cane spirits and cachacas and may explain the low level of export.

29 citations


Journal ArticleDOI
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
Abstract: A simple, accurate, and low-cost analytical procedure for methanol determination in sugarcane spirits (cachaca) employing analysis of digital images is presented. A portable system with cheap materials and lighting system to obtain images from a smartphone was built and an RGB system was used for analytical purposes. The reaction for determination of methanol in beverages consists in methanol oxidation to methanal, and consequent formation of a violet chromophore in the presence of chromotropic acid on heating in an oven at 80 °C for 15 min. From the system optimization, analytical curves that showed good linearity for the green channel (from RGB) was built, with regression coefficient (R 2) of 0.998. Relevant matrix effect in the samples was not verified, since the recovery percentage ranged from 83 to 110%. The results of methanol concentration in six cachaca samples obtained by the developed method were compared with using the spectrophotometric method with a confidence level of 95% (n = 3). The developed method has some economic and environmental benefits, since it has low reagent consumption with 800 μL per measured spot, as well as, it presents cheap and handle-easy devices, which encourages the quality control of this toxic and undesirable contaminant for smallholders and industries on production of sugar cane spirits.

21 citations


Cites background from "Determinação das composições físico..."

  • ...Such fragments are rich in pectic substances composed by methoxyl units, which when liberated by the fermentation enzymes, give rise to methanol (Junior et al. 2006; Vilela et al. 2007)....

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Journal ArticleDOI
Abstract: 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.

18 citations


References
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Journal ArticleDOI
TL;DR: A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols and the production of high levels of n-propanol was found to be related to inability to produce H2S, suggesting a link to methionine biosynthesis.
Abstract: A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols. In the strains tested the production of higher alcohols was found to be an individual strain ...

94 citations


Journal ArticleDOI
Abstract: Aluminium, Ca, Cu, Fe, K, Mg, Mn, Na, Pb, S, Se, Si, Sn, Sr, and Zn were determined in coffee and sugar-cane spirit (cachaca) samples by axial viewing inductively coupled plasma optical emission spectrometry (ICP OES). Pattern recognition techniques such as principal component analysis and cluster analysis were applied to data sets in order to characterize samples with relation to their geographical origin and production mode (industrial or homemade and organically or conventionally produced). Attempts to correlate metal ion content with the geographical origin of coffee and the production mode (organic or conventional) of cachaca were not successful. Some differentiation was suggested for the geographical origin of cachaca of three regions (Northeast, Central, and South), and for coffee samples, related to the production mode. Clear separations were only obtained for differentiation between industrial and homemade cachacas, and between instant soluble and roasted coffees.

75 citations


Journal ArticleDOI
Abstract: Copper content is of great concern among sugarcane-spirit producers. It is released from copper-made distillers, during the distillation process. Activated carbon has been used to remove copper. However, depending on the amount of carbon and the duration of reaction, it can also remove higher alcohols and esters, which are important in the final product. A sugarcane spirit with 9 mg L-1 of copper was shaken with 2 to 26 g L-1 of activated carbon, during 10 to 1440 minutes. Then, copper and organic compounds were measured. At least 12 g L-1 of carbon and 60 min shaking time were necessary to decrease copper bellow 5 mg L-1. However, other components of the product were also affected.

40 citations