Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1981-6723.7015 http://hdl.handle.net/11449/174353 |
Resumo: | Sugarcane spirit is the second most consumed alcoholic beverage in Brazil and its consumption is increasing and attracting the interest of the foreign market, which demands high quality standards. This study evaluated the effect of adding liquid sugar on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation and submitted to an ageing process in oak casks or otherwise. The samples analyzed came from a batch of traditionally obtained sugarcane spirit, which was diluted to 40 °GL and 0.5% of liquid sugar added. The results obtained showed a great influence of the ageing process and of the redistillation process, as well as a specific influence of the addition of sugar on the sensory quality and on the chemical composition of the sugarcane spirit. The results also showed that the practice of redistillation is efficient in decreasing the levels of copper and ethyl carbamate in the beverage, but that the copper, present in the walls of the casks used, can return to the beverage during the ageing process and produce ethyl carbamate by catalytic action as from precursors eventually present in the beverage. |
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Repositório Institucional da UNESP |
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Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilaçãoThe effect of sugar addition and the ageing process on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillationAgeingCarbamateCopperRedistillationSugarcane spiritSugarcane spirit is the second most consumed alcoholic beverage in Brazil and its consumption is increasing and attracting the interest of the foreign market, which demands high quality standards. This study evaluated the effect of adding liquid sugar on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation and submitted to an ageing process in oak casks or otherwise. The samples analyzed came from a batch of traditionally obtained sugarcane spirit, which was diluted to 40 °GL and 0.5% of liquid sugar added. The results obtained showed a great influence of the ageing process and of the redistillation process, as well as a specific influence of the addition of sugar on the sensory quality and on the chemical composition of the sugarcane spirit. The results also showed that the practice of redistillation is efficient in decreasing the levels of copper and ethyl carbamate in the beverage, but that the copper, present in the walls of the casks used, can return to the beverage during the ageing process and produce ethyl carbamate by catalytic action as from precursors eventually present in the beverage.Universidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição, Avenida Portugal, 390, CentroUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição, Avenida Portugal, 390, CentroUniversidade Estadual Paulista (Unesp)Dos Santos, Vitor Rocha [UNESP]Faria, João Bosco [UNESP]2018-12-11T17:10:43Z2018-12-11T17:10:43Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1590/1981-6723.7015Brazilian Journal of Food Technology, v. 19.1981-67231516-7275http://hdl.handle.net/11449/17435310.1590/1981-6723.7015S1981-672320160001004252-s2.0-85015704201S1981-67232016000100425.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporBrazilian Journal of Food Technology0,206info:eu-repo/semantics/openAccess2023-10-23T06:11:36Zoai:repositorio.unesp.br:11449/174353Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-23T06:11:36Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação The effect of sugar addition and the ageing process on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation |
title |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
spellingShingle |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação Dos Santos, Vitor Rocha [UNESP] Ageing Carbamate Copper Redistillation Sugarcane spirit |
title_short |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
title_full |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
title_fullStr |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
title_full_unstemmed |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
title_sort |
Efeito da adição de açúcar e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação |
author |
Dos Santos, Vitor Rocha [UNESP] |
author_facet |
Dos Santos, Vitor Rocha [UNESP] Faria, João Bosco [UNESP] |
author_role |
author |
author2 |
Faria, João Bosco [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Dos Santos, Vitor Rocha [UNESP] Faria, João Bosco [UNESP] |
dc.subject.por.fl_str_mv |
Ageing Carbamate Copper Redistillation Sugarcane spirit |
topic |
Ageing Carbamate Copper Redistillation Sugarcane spirit |
description |
Sugarcane spirit is the second most consumed alcoholic beverage in Brazil and its consumption is increasing and attracting the interest of the foreign market, which demands high quality standards. This study evaluated the effect of adding liquid sugar on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation and submitted to an ageing process in oak casks or otherwise. The samples analyzed came from a batch of traditionally obtained sugarcane spirit, which was diluted to 40 °GL and 0.5% of liquid sugar added. The results obtained showed a great influence of the ageing process and of the redistillation process, as well as a specific influence of the addition of sugar on the sensory quality and on the chemical composition of the sugarcane spirit. The results also showed that the practice of redistillation is efficient in decreasing the levels of copper and ethyl carbamate in the beverage, but that the copper, present in the walls of the casks used, can return to the beverage during the ageing process and produce ethyl carbamate by catalytic action as from precursors eventually present in the beverage. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 2018-12-11T17:10:43Z 2018-12-11T17:10:43Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1981-6723.7015 Brazilian Journal of Food Technology, v. 19. 1981-6723 1516-7275 http://hdl.handle.net/11449/174353 10.1590/1981-6723.7015 S1981-67232016000100425 2-s2.0-85015704201 S1981-67232016000100425.pdf |
url |
http://dx.doi.org/10.1590/1981-6723.7015 http://hdl.handle.net/11449/174353 |
identifier_str_mv |
Brazilian Journal of Food Technology, v. 19. 1981-6723 1516-7275 10.1590/1981-6723.7015 S1981-67232016000100425 2-s2.0-85015704201 S1981-67232016000100425.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Brazilian Journal of Food Technology 0,206 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1799964673603272704 |