Determinação das composições físico-químicas de cachaças do sul de minas gerais e de suas misturas
TL;DR: In this paper, a trabalho on the composicao fisico-quimica de cachacas artesanais produced no sul do Estado de Minas Gerais e suas misturas is presented.
Abstract: Este 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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TL;DR: In this paper, the physical and chemical quality of aging cachaca in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba
Abstract: Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodic monitoring by solid-phase microextraction–gas chromatography–mass spectrometry of the physical and chemical quality of aging cachaca in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaca was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan-1-ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachacas were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright © 2016 The Institute of Brewing & Distilling
15 citations
TL;DR: In this paper, the authors investigate the influence of metodos de destilacao (simples, dupla, and redestilacão) in the composicao quimica de aguardentes de cana, mediante analises of componentes volateis (aldeidos, esteres, metanol, alcoois superiores, acido acetico e furfural) and contaminantes (alcoois n-butilico, cobre e carbamato de etila).
Abstract: Resumo O presente estudo teve por objetivo determinar a influencia de metodos de destilacao (simples, dupla e redestilacao) na composicao quimica de aguardentes de cana, mediante analises de componentes volateis (aldeidos, esteres, metanol, alcoois superiores, acido acetico e furfural) e contaminantes (alcoois n-butilico e sec-butilico, cobre e carbamato de etila). A aguardente monodestilada e os destilados alcoolicos das aguardentes bidestilada e redestiladas apresentaram composicao quimica de compostos volateis e de contaminantes dentro das especificacoes da legislacao brasileira. A aguardente monodestilada apresentou maiores concentracoes de acido acetico, aldeido acetico, acetato de etila, alcool propilico, alcoois superiores, furfural e coeficiente de congeneres. A aguardente monodestilada tambem apresentou concentracoes mais elevadas dos contaminantes metanol, sec-butanol, cobre e carbamato de etila. Em relacao a monodestilacao, as metodologias de bidestilacao e de redestilacao proporcionaram reducao da concentracao de congeneres volateis das aguardentes (acido acetico, aldeido acetico, acetato de etila, alcool propilico e furfural) e de compostos considerados contaminantes (metanol, sec-butanol, cobre e carbamato de etila).
11 citations
20 Jan 2020
TL;DR: In this article, the authors presented a didactic game proposal to work the subject of Periodic Table for the teaching-learning of elementary and high school students in order to arouse the interest of students during the classes regarding the content.
Abstract: The didactic games have as main objective to stimulate the logical reasoning, providing a dynamic form of learning and knowledge construction. This paper presents a didactic game proposal to work the subject of Periodic Table for the teaching-learning of elementary and high school students in order to arouse the interest of students during the classes regarding the content. The game was prepared by a team of seven students from the natural sciences course in chemistry at the University of the State of Pará, Conceição do Araguaia. The students applied the didactic game in a public high school in the same municipality and the rules of the game are similar to the rules of the card game called “truco”, this greatly facilitated the understanding of the game making the students interact quickly. Three questionnaires were applied to quantitatively evaluate the level of understanding, interaction and learning that the application of the game reached in that class. After analyzing the questionnaires we can say that the search for didactic alternatives for chemistry teaching greatly stimulates student learning, but unfortunately, very little is taken of these resources. The vast majority of students do not even know what a didactic game is. It was observed that it is possible to encourage and stimulate student learning using methodologies that escape the system of throwing an excessive load of content to students without them interacting or even feel motivated to be seeking knowledge in order to give meaning to learning. Thus, we hope that this game also serves to demonstrate to teachers, especially local teachers, about the importance of working with the ludic in the classroom.
10 citations
TL;DR: In this paper, the influence of activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit was investigated, and a reduction was observed in the intensity of the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavour of the cane spirit before and after the filtration process.
Abstract: Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.
9 citations
TL;DR: In this article, a cachaca, bebida genuinamente nacional, and um produto de grande aceitacao nos mercados interno e externo, is compared with a remocao de cobre in solucao alcoolica.
Abstract: 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.
9 citations
References
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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 ...
96 citations
TL;DR: Aluminium, Ca, Cu, Fe, K, Mg, Mn, Na, Pb, S, Se, Si, Sn, Sr, and Zn were determined in coffee and sugarcane spirit (cachaca) samples by axial viewing inductively coupled plasma optical emission spectrometry (ICP OES) as mentioned in this paper.
78 citations
TL;DR: In this paper, a sugarcane spirit with 9 mg L-1 of copper was shaken with 2 to 26 g of activated carbon, during 10 to 1440 minutes, and the copper and organic compounds were measured.
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