Ácidos orgânicos em aguardentes produzidas em alambique e em coluna

Detalhes bibliográficos
Autor(a) principal: Serafim,Felipe Augusto Thobias
Data de Publicação: 2011
Outros Autores: Buchviser,Silmara França, Galinaro,Carlos Alexandre, Franco,Douglas Wagner, Novaes,Fernando Valadares
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000100006
Resumo: The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.
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spelling Ácidos orgânicos em aguardentes produzidas em alambique e em colunaorganic acidsstillscolumnThe concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.Sociedade Brasileira de Química2011-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000100006Química Nova v.34 n.1 2011reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422011000100006info:eu-repo/semantics/openAccessSerafim,Felipe Augusto ThobiasBuchviser,Silmara FrançaGalinaro,Carlos AlexandreFranco,Douglas WagnerNovaes,Fernando Valadarespor2011-02-10T00:00:00Zoai:scielo:S0100-40422011000100006Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2011-02-10T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
title Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
spellingShingle Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
Serafim,Felipe Augusto Thobias
organic acids
stills
column
title_short Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
title_full Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
title_fullStr Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
title_full_unstemmed Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
title_sort Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
author Serafim,Felipe Augusto Thobias
author_facet Serafim,Felipe Augusto Thobias
Buchviser,Silmara França
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
Novaes,Fernando Valadares
author_role author
author2 Buchviser,Silmara França
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
Novaes,Fernando Valadares
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Serafim,Felipe Augusto Thobias
Buchviser,Silmara França
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
Novaes,Fernando Valadares
dc.subject.por.fl_str_mv organic acids
stills
column
topic organic acids
stills
column
description The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000100006
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000100006
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422011000100006
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.34 n.1 2011
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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