Cachaça production from sugarcane infested by Diatrea saccharalis
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100266 |
Resumo: | Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks. |
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Food Science and Technology (Campinas) |
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Cachaça production from sugarcane infested by Diatrea saccharalissugarcane borerSaccharomyces cerevisaealcoholic fermentationdistilleds drinkdistillationAbstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100266Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.38918info:eu-repo/semantics/openAccessALMEIDA,Juliane Cristina deAFERRI,GabrielaBORTOLETTO,Aline MarqueALCARDE,André RicardoCOSTA,Gustavo Henrique Gravatimeng2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100266Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Cachaça production from sugarcane infested by Diatrea saccharalis |
title |
Cachaça production from sugarcane infested by Diatrea saccharalis |
spellingShingle |
Cachaça production from sugarcane infested by Diatrea saccharalis ALMEIDA,Juliane Cristina de sugarcane borer Saccharomyces cerevisae alcoholic fermentation distilleds drink distillation |
title_short |
Cachaça production from sugarcane infested by Diatrea saccharalis |
title_full |
Cachaça production from sugarcane infested by Diatrea saccharalis |
title_fullStr |
Cachaça production from sugarcane infested by Diatrea saccharalis |
title_full_unstemmed |
Cachaça production from sugarcane infested by Diatrea saccharalis |
title_sort |
Cachaça production from sugarcane infested by Diatrea saccharalis |
author |
ALMEIDA,Juliane Cristina de |
author_facet |
ALMEIDA,Juliane Cristina de AFERRI,Gabriela BORTOLETTO,Aline Marque ALCARDE,André Ricardo COSTA,Gustavo Henrique Gravatim |
author_role |
author |
author2 |
AFERRI,Gabriela BORTOLETTO,Aline Marque ALCARDE,André Ricardo COSTA,Gustavo Henrique Gravatim |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
ALMEIDA,Juliane Cristina de AFERRI,Gabriela BORTOLETTO,Aline Marque ALCARDE,André Ricardo COSTA,Gustavo Henrique Gravatim |
dc.subject.por.fl_str_mv |
sugarcane borer Saccharomyces cerevisae alcoholic fermentation distilleds drink distillation |
topic |
sugarcane borer Saccharomyces cerevisae alcoholic fermentation distilleds drink distillation |
description |
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-01 |
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=S0101-20612020000100266 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100266 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.38918 |
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 Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325622046720 |