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Tratamento físico-químico do caldo de cana produz cachaça de qualidade

dc.contributor.authorRibeiro, Mara Lucia Dias [UNESP]
dc.contributor.authorFerreira, Osania Emerenciano
dc.contributor.authorTeixeira, Vitor [UNESP]
dc.contributor.authorMutton, Miguel Angelo [UNESP]
dc.contributor.authorMutton, Márcia Justino Rossini [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2018-12-11T17:11:40Z
dc.date.available2018-12-11T17:11:40Z
dc.date.issued2017-01-01
dc.description.abstractCachaça is the spirit produced from the distillation of fermented sugarcane juice. It is currently the second most consumed alcoholic beverage in Brazil, and the third most-distilled drink in the world. Several factors negatively affect the production chain, including treatment of the juice and the yeast employed. The aim of this study therefore, was to evaluate the influence of the type of yeast and treatment on the quality of the distillate. The experiment was carried out during the 2014/2015 season, using the SP83-2847 variety of sugarcane. The experimental design was completely randomised into split lots with nine replications. The lots consisted of the type of treatment (clarified and non-clarified juice), and the sub-lots, of the types of yeast (Natural and CA-11). Chemical characteristics of the must were determined, such as Total Soluble Solids (TSS), Total Phenolic Compounds (CFT), Total Reducing Sugars (ART) and Total Acidity. During the fermentation process, the viability of the cells and shoots, and the sprouting index were evaluated. The SST, ARRT, pH, total acidity, alcohol content, glycerol and fermentation efficiency were determined in the sugarcane must. The composition of the cachaças was determined by quantification of total aldehydes, total esters, methanol, acrolein, ethyl carbamate, furfural, volatile acidity and congener coefficient. Electrical conductivity, turbidity and pH were also analysed, secondary components being determined by gas chromatography. Pre-treatment of the juice resulted in ideal conditions for the yeast. The CA-11 yeast showed higher levels of cell viability. The interaction between treatment and selected yeast, results in a cachaça of a more-balanced composition.en
dc.description.affiliationDepartamento de Tecnologia Faculdade de Ciências Agrárias e Veterinárias Unesp FCAV Vila Industrial, Via de Acesso Prof. Paulo Donato Castelane, S/N
dc.description.affiliationDepartamento de Ciências Exatas e da Terra Universidade do Estado de Minas Gerais UEMG
dc.description.affiliationUnespDepartamento de Tecnologia Faculdade de Ciências Agrárias e Veterinárias Unesp FCAV Vila Industrial, Via de Acesso Prof. Paulo Donato Castelane, S/N
dc.format.extent458-463
dc.identifierhttp://dx.doi.org/10.5935/1806-6690.20170053
dc.identifier.citationRevista Ciencia Agronomica, v. 48, n. 3, p. 458-463, 2017.
dc.identifier.doi10.5935/1806-6690.20170053
dc.identifier.fileS1806-66902017000300458.pdf
dc.identifier.issn1806-6690
dc.identifier.issn0045-6888
dc.identifier.lattes2663920223082171
dc.identifier.scieloS1806-66902017000300458
dc.identifier.scopus2-s2.0-85019001163
dc.identifier.urihttp://hdl.handle.net/11449/174550
dc.language.isopor
dc.relation.ispartofRevista Ciencia Agronomica
dc.relation.ispartofsjr0,498
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCA-11
dc.subjectDistilled beverage
dc.subjectNative yeast
dc.subjectSimple liming
dc.subjectSugarcane
dc.titleTratamento físico-químico do caldo de cana produz cachaça de qualidadept
dc.title.alternativePhysico-chemical treatment of sugarcane juice produces quality cachaçaen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.lattes2663920223082171
unesp.departmentTecnologia - FCAVpt

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