Adequação do processo de produção e controle de qualidade da aguardente de liquor de laranja
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Data
2017-03-22
Autores
Paula, Crislaine Alvarenga Perez de [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Objetivo: analisar o uso do cobre, aço inoxidável e da prata na produção da aguardente de liquor de laranja e seus efeitos na qualidade química e sensorial da bebida, assim como o potencial de mercado da aguardente, junto às bebidas destiladas envelhecidas encontradas no mercado brasileiro. Métodos: o liquor fermentado pelas leveduras de descarte da indústria cervejeira foi destilado em alambiques de cobre e aço inoxidável. Os destilados foram submetidos ao processo de bidestilação utilizando-se no interior dos capitéis dos alambiques dispositivos de cobre e de prata, sendo assim obtidas sete aguardentes, as quais foram então envelhecidas em ancorotes de carvalho novos, por seis meses. Foram realizadas em todas as aguardentes as determinações de cobre e acidez volátil segundo a Instrução Normativa n° 24; aldeídos, ésteres, metanol, álcoois superiores, acidez volátil e furfural, por cromatografia em fase gasosa com detector de ionização de chama e carbamato de etila por cromatografia gasosa com detector de espectrometria de massas. O potencial de mercado da aguardente de liquor de laranja foi avaliado comparando-se o perfil sensorial da aguardente com bebidas destiladas envelhecidas comercializadas como cachaça, rum, whiskey e tequila. A análise sensorial foi realizada utilizando-se testes descritivo (Perfil Livre) e afetivo (Teste de aceitação e intenção de compra). Com os dados do Perfil Livre foi realizada a Análise Procrustes Generalizada (GPA). Só fizeram parte da dimensão consenso final os termos descritores com r ≥ |0,6| em pelo menos uma das duas primeiras dimensões e os assessores com resíduo de no máximo 30%. Para os dados referentes ao Teste de aceitação e caracterização química foram realizadas análise estatística descritiva, normalidade e homocedasticidade. Também foi realizada a análise de Mapa de Preferência Externo (PrefMap) para correlacionar as características químicas e sensoriais com a aceitação dos consumidores. Para os dados da intenção de compra foi aplicado o teste de qui-quadrado. O nível de significância adotado no estudo foi de 5%. Resultados: as aguardentes obtidas nos diferentes tratamentos apresentaram-se dentro dos limites legais estabelecidos para cachaça e aguardente de cana-de-açúcar para os compostos químicos analisados, exceto a acidez volátil na aguardente destilada em cobre e bidestilada em alambique de aço-inoxidável com o dispositivo de cobre. O perfil sensorial das bebidas foi semelhante, entretanto por meio de análise do Mapa de Preferência Externo foi possível observar uma diferenciação entre as aguardentes avaliadas. Observou-se também uma separação da aguardente destilada e bidestilada em alambique de cobre demonstrando que o emprego do aço inoxidável pode alterar o perfil sensorial da aguardente de liquor de laranja. No teste de aceitação a aguardente produzida em alambique de açoinoxidável utilizando o dispositivo de prata na bidestilação, apresentou uma menor preferência, o que não se refletiu na intenção de compra das aguardentes sendo que 63% dos consumidores declararam que certamente ou provavelmente comprariam qualquer uma das aguardentes de liquor de laranja. Em relação ao potencial de mercado observou-se a separação da aguardente de liquor de laranja das demais bebidas destiladas envelhecidasvii comerciais, devido aos seus descritores sensoriais diferenciados. Não foi observado diferença significativa na intenção de compra positiva da nova aguardente quando comparado com a cachaça, uísque e rum. Conclusão: a composição química das aguardentes obtidas com o uso de diferentes metais no processo de produção permaneceu dentro dos limites estabelecidos pela legislação para cachaças e aguardente de cana-de-açúcar. A aceitação e o perfil sensorial gerado foram semelhantes entre as aguardentes, demostrando que qualquer metal pode ser utilizado na produção da bebida, desde que o seu uso seja planejado. Os testes sensoriais realizados demonstraram ainda que a aguardente de liquor de laranja tem um alto potencial de mercado dentre as bebidas destiladas e envelhecidas já comercializadas no Brasil.
Objective: Analyze the use of copper, stainless steel and silver in the production of orange liquor spirit and its effects on the chemical and sensorial quality of the beverage, as well as the market potential of the new spirit along with the aged distilled beverages found in the Brazilian market. Methods: The liquor fermented by brewer's yeast from the brewing industry was distilled in copper and stainless steel stills with a capacity of twenty liters, heated with direct flame. The distillates were then subjected to the double distillation process using copper or silver devices in the interior of the capitals of the stills, thus obtaining seven different beverages. The spirits thus obtained, were aged in new oak barrels with a capacity of five liters for six months. All determinations of copper and volatile acidity were carried out in all spirits according to Normative Ruling n. 24; aldehydes, esters, methanol, higher alcohols, volatile acidity and furfural acid were determined by gas chromatography coupled to flame ionization detector and the ethyl carbamate by gas chromatography coupled to a mass spectrometer. The sensory analysis was performed using descriptive (Free Choice Profile) and affective (acceptance test and the attitude to purchase of the consumer). With the Free Choice Profile data, Generalized Procrustes Analysis (GPA) was performed. Only the final consensus dimension were the terms descriptors with r ≥ |0.6| in at least one of the first two dimensions and assessors with a maximum residue of 30%. For the acceptance test and chemical characterization data, descriptive statistical analysis, normality and homoscedasticity was performed. The analysis of the External Preference Map (PrefMap) was also carried out to correlate the chemical and sensorial characteristics with the acceptance of the consumers. The chi-square test was applied for the attitude to purchase of the consumer data. The level of significance adopted in the study was 5%. Results: The spirits obtained in the different treatments were within the legal limits established for cachaça and sugarcane spirit for the chemical compounds analyzed, except for the volatile acidity in the spirit distilled in copper and double-distilled in stainless steel still with copper device. The sensorial profile of the beverages was similar, however analyzing the External Preference Map it was possible to observe a differentiation of the spirits studied. There was a separation of the distilled and double distilled spirit in copper alembic demonstrating that the use of stainless steel can alter the sensorial profile of orange liquor spirit. In the acceptance test, the spirits produced in stainless steel alembic with the silver device in the in double distillation showed a lower preference, reduction that was not reflected in the purchase intention of the spirits considering that 63% of the consumers declared that certainly or probably would buy any orange liquor spirit. The market potential of the new spirit in front of the distilled beverages marketed, the orange liquor spirit was separated from the other aged commercial distilled beverages because of their differentiated sensory descriptors. The positive purchase intention of the new spirit was similar to those of cachaça, whiskey and rum. Conclusion: The chemical composition of the spirits obtained with the use of different metals in the production process remained within the limits established by the legislation for cachaça and sugarcane spirits. The acceptance test and the sensorial profile generated were similar among theix spirits, showing that any metal can be used in the production of the beverage, provided that its use is planned. The sensorial tests carried out also demonstrated that orange liquor spirit has a high market potential among distilled and aged beverages already marketed in Brazil.
Objective: Analyze the use of copper, stainless steel and silver in the production of orange liquor spirit and its effects on the chemical and sensorial quality of the beverage, as well as the market potential of the new spirit along with the aged distilled beverages found in the Brazilian market. Methods: The liquor fermented by brewer's yeast from the brewing industry was distilled in copper and stainless steel stills with a capacity of twenty liters, heated with direct flame. The distillates were then subjected to the double distillation process using copper or silver devices in the interior of the capitals of the stills, thus obtaining seven different beverages. The spirits thus obtained, were aged in new oak barrels with a capacity of five liters for six months. All determinations of copper and volatile acidity were carried out in all spirits according to Normative Ruling n. 24; aldehydes, esters, methanol, higher alcohols, volatile acidity and furfural acid were determined by gas chromatography coupled to flame ionization detector and the ethyl carbamate by gas chromatography coupled to a mass spectrometer. The sensory analysis was performed using descriptive (Free Choice Profile) and affective (acceptance test and the attitude to purchase of the consumer). With the Free Choice Profile data, Generalized Procrustes Analysis (GPA) was performed. Only the final consensus dimension were the terms descriptors with r ≥ |0.6| in at least one of the first two dimensions and assessors with a maximum residue of 30%. For the acceptance test and chemical characterization data, descriptive statistical analysis, normality and homoscedasticity was performed. The analysis of the External Preference Map (PrefMap) was also carried out to correlate the chemical and sensorial characteristics with the acceptance of the consumers. The chi-square test was applied for the attitude to purchase of the consumer data. The level of significance adopted in the study was 5%. Results: The spirits obtained in the different treatments were within the legal limits established for cachaça and sugarcane spirit for the chemical compounds analyzed, except for the volatile acidity in the spirit distilled in copper and double-distilled in stainless steel still with copper device. The sensorial profile of the beverages was similar, however analyzing the External Preference Map it was possible to observe a differentiation of the spirits studied. There was a separation of the distilled and double distilled spirit in copper alembic demonstrating that the use of stainless steel can alter the sensorial profile of orange liquor spirit. In the acceptance test, the spirits produced in stainless steel alembic with the silver device in the in double distillation showed a lower preference, reduction that was not reflected in the purchase intention of the spirits considering that 63% of the consumers declared that certainly or probably would buy any orange liquor spirit. The market potential of the new spirit in front of the distilled beverages marketed, the orange liquor spirit was separated from the other aged commercial distilled beverages because of their differentiated sensory descriptors. The positive purchase intention of the new spirit was similar to those of cachaça, whiskey and rum. Conclusion: The chemical composition of the spirits obtained with the use of different metals in the production process remained within the limits established by the legislation for cachaça and sugarcane spirits. The acceptance test and the sensorial profile generated were similar among theix spirits, showing that any metal can be used in the production of the beverage, provided that its use is planned. The sensorial tests carried out also demonstrated that orange liquor spirit has a high market potential among distilled and aged beverages already marketed in Brazil.
Descrição
Palavras-chave
Aguardente, Perfil livre, Cobre, Prata, Aceitação, Spirit, Free choice profile, Copper, Silver, Acceptance