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 article, the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states were defined and quantified through physicochemical analyses, HPLC and gas chromatography (GC).
Abstract: There has been a growing demand for products from organic agriculture for the food market. Brazil leads the production of sugarcane spirits and produces about 1.6 billion liters/year. New technologies have been sought throughout the supply chain to improve production, and organic raw material has been used in the production of sugar cane for the production of beverages. This study aimed to define the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states. The secondary components and contaminants were identified and quantified through physicochemical analyses, HPLC and gas chromatography (GC). A significant percentage of the organic sugarcane spirits samples contained concentrations of components that were above the limits required by the Ministry of Agriculture, Livestock and Provisioning (MAPA), specifically the esters (18.20%), copper and dry extract (9.10%). This contamination is caused by bad conditions employed during the production process, which are not in compliance with the good manufacturing practices determined and legislated by Brazilian law.
5 citations
24 May 2016
TL;DR: In this article, the authors used high-performance liquid chromatography (HPLC) with DAD detector to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in alembic cachaça and industrial.
Abstract: In the present study aimed to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in alembic cachaça and industrial. Were collected forty-four samples of cachaça in the southern regions, the Midwest, southeast of Minas Gerais and São Paulo state, and subsequently subjected to physical, chemical and chromatographic analyzes. The physicochemical analyzes were performed according to the methodology described by the Ministry of Agriculture, Livestock and Supply (MAPA). The ethyl carbamate, 2,3-butanedione, furfuaral and 5 hydroxymethylfurfural were characterized and quantified by high-performance liquid chromatography (HPLC). The results of the ethyl carbamate analysis, it was found that both samples showed column cachaças outside the standards required by law, with the values 245.31 235.53 L ug and none of the liquor samples alembic showed concentration greater than 210.0 ug L, and the method is very sensitive to low limits of detection and quantification. In determining 2,3-butanedione, it was revealed that the column cachaças showed higher levels of contaminants when compared to cachaça alembic. In the quantification of furfural and 5-hydroxymethylfurfural was developed and validated analytical methods employed to high-performance liquid chromatography (HPLC) with DAD detector. Samples column cachaças showed higher values than the limit established by Brazilian legislation and ranged from 7.00 to 5.63 mg / 100 ml of anhydrous alcohol over the alembic cachaça. .
5 citations
TL;DR: The use of different instrumental analytical techniques used to identify and quantify the chemical compounds in sugarcane spirit was discussed in this article , where modern chemometric and artificial intelligence tools for data processing were reported, as well as the use of computer vision as a promising strategy in the identification of fraud, adulteration and non-compliance with legislation.
4 citations
TL;DR: In this article, an alternative process for the production of sweet potato distillate similar to shochu was proposed, where koji was replaced by a mixture of alpha-amylase and glucoamylases.
Abstract: Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world’s sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them.
4 citations
Cites methods from "Determinação das composições físico..."
...25 mm), according to the method employed by Vilela and coauthors [27]....
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Dissertation•
22 Feb 2013
TL;DR: In this paper, a qualidade of a cachaca produced artesanalmente and industrialmente in a regiao centro norte do Parana, atraves of quantificacoes fisico-quimicas da acidez volatil, grau alcoolico, pH, cobre, alcoois superiores, aldeidos, esteres, furfural e metanol, alem de avaliar diferencas estatisticas entre a origem da bebida
Abstract: A cachaca e a bebida brasileira, mais conhecida que o samba e o futebol. E a segunda bebida alcoolica mais consumida pelos brasileiros, perdendo apenas para a cerveja. A fabricacao esta dividida em cachaca artesanal (oriunda de alambique) e cachaca industrial (coluna de destilacao), onde ambas conquistam cada vez mais o mercado interno e externo. O objetivo deste trabalho foi avaliar a qualidade da cachaca produzida artesanalmente e industrialmente na regiao centro norte do Parana, atraves de quantificacoes fisico-quimicas da acidez volatil, grau alcoolico, pH, cobre, alcoois superiores, aldeidos, esteres, furfural e metanol, alem de avaliar diferencas estatisticas entre a origem da bebida para os compostos estudados. Foram colhidas tres amostras de cachaca de alambique, identificadas de acordo com a cidade de origem, ou seja, Jardim Alegre, Ivaipora e Lunardelli; tambem foram coletadas cachacas de tres estabelecimentos industriais, denominados por Nova Tebas, Arapua e Ariranha do Ivai. Com relacao ao parâmetro acidez volatil e aldeidos 83,3% das amostras apresentaram valores dentro da legislacao; para a determinacao do teor de cobre 33,3% apresentaram valores inaceitaveis; para a quantificacao do oGL, alcoois superiores, esteres, furfural e metanol 100% das amostras apresentaram-se em conformidade aos valores limitrofes. Dos compostos avaliados neste trabalho, a origem da bebida (artesanal – industrial) diferenciou-se estatisticamente para o teor de acidez volatil, aldeidos e grau alcoolico para a bebida artesanal, contra alcoois superiores e esteres para a industrial. Cobre, furfural e metanol nao entraram nesta correlacao, visto que seus resultados foram obtidos de laboratorio terceirizado, nao sendo possivel realizar os testes estatisticos. Concluiu-se que a cachaca produzida artesanalmente na regiao acompanhada do estado do Parana quando comparada com a legislacao vigente para os parâmetros analisados, sua qualidade nao esta totalmente em conformidade com os valores estabelecidos, excecao para a bebida de Ivaipora. Quanto as cachacas industriais todas estiveram coerentes com os padroes instituidos.
3 citations
Cites background from "Determinação das composições físico..."
...No trabalho de Vilela et al. (2005) com 21 amostras divididas em destiladas em alambique de cobre e aço inox, os valores médios destas não ultrapassaram 2mg/100mL....
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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