Cachaça production from sugarcane infested by Diatrea saccharalis

Detalhes bibliográficos
Autor(a) principal: ALMEIDA,Juliane Cristina de
Data de Publicação: 2020
Outros Autores: AFERRI,Gabriela, BORTOLETTO,Aline Marque, ALCARDE,André Ricardo, COSTA,Gustavo Henrique Gravatim
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.
id SBCTA-1_f60671ab9ad655e6d5d5cace57e9e137
oai_identifier_str oai:scielo:S0101-20612020000100266
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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

Registros relacionados