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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01 Jan 2020
TL;DR: Of all samples analysed, the parameters with less disapproval indices were furfural, methanol and related, both presented compliance in 80% of the samples, compared with the legal regulation, which regulates the quality parameters of liquor from sugarcane.
Abstract: The cachaça is a typical Brazilian drink, it is the second alcohol product most consumed in the country. This research aimed to analyse 10 distinct cachaças’s samples produced and marketed in the region of Vale do Mucuri – Minas Gerais. The liquors were analysed with its organoleptic properties, and by means of physicochemical procedures, they were analysed in order to determination of quality standards related to the secondary compounds. The results achieved were compared with the legal regulation, which regulates the quality parameters of liquor from sugarcane. Of all samples analysed, the parameters with less disapproval indices were furfural, methanol and related, both presented compliance in 80% of the samples. The alcohol content in the drink and its conformity with the alcohol levels expressed in the label occurred in 80% of the samples. The copper presented inadequate values in 40% of the sugarcane drinks analysed and the Ester and volatile Acidity levels presented were appropriate in 70% of it.
1 citations
01 Jan 2013
TL;DR: The handcrafted cachaça in the region together with the state of Paraná compared with current legislation for the analyzed parameters, their quality is not fully in accordance with established values, except for the drink Ivaiporã.
Abstract: VOLPE, T. C. Evaluation of physico-chemical cachaça industrial and artisanal marketed in centre north paranaense. 2013. 92f. Trabalho de Conclusão de Curso. (Engenharia de Alimentos), Universidade Tecnológica Federal do Paraná. Campo Mourão, 2013. The Cachaça is a Brazilian drink, better known as the samba and soccer. It is the second most consumed alcoholic beverage by Brazilians, second only to beer. The production is divided into cachaça (coming from distillery) and industrial rum (distillation column), where both gain more and more domestic and foreign markets. The aim of this study was to evaluate the quality of cachaça handcrafted and industrially in the central northern Paraná, through physico-chemical measurements of volatile acidity, alcohol content, pH, copper, higher alcohols, aldehydes, esters, furfural and methanol, and to assess statistical differences between the origin of the drink for the compounds studied. Three samples were collected from rum distillery, identified according to the city of origin, ie, Jardim Alegre, and Ivaiporã Lunardelli; cachaças were also collected from three industrial establishments, called by New Thebes, and Arapuã Ariranha Ivaí. Regarding the parameter aldehydes and volatile acidity 83.3% of the samples had values within the law, for the determination of copper content 33.3% had values unacceptable, for the quantification of the GL, higher alcohols, esters, furfural and methanol 100 % of samples were in accordance with borderline values. Of the compounds evaluated in this study, the origin of the drink (craft industrial) differed statistically for volatile acidity, aldehydes and alcoholic to drink craft and higher alcohols and esters for the industrial. Copper, furfural and methanol did not enter this correlation, since their results were obtained from third-party laboratory, it is not possible to perform statistical tests. It was concluded that the handcrafted cachaça in the region together with the state of Paraná compared with current legislation for the analyzed parameters, their quality is not fully in accordance with established values, except for the drink Ivaiporã. Regarding industrial cachaça were all consistent with the established standards.
01 Jan 2012
TL;DR: In this article, 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 all compounds analyzed physicochemically, except for the esters, which increased after filtration.
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.
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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