Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue

Detalhes bibliográficos
Autor(a) principal: Menezes,Evandro Galvão Tavares
Data de Publicação: 2013
Outros Autores: Alves,José Guilherme Lembi Ferreira, Valeriano,Carolina, Guimarães,Isabela Costa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016
Resumo: The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.
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spelling Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residuevinasseethanolsugarcane spiritsphysico-chemical compositionsensory analysisSaccharomy cescerevisiaeThe objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.Instituto de Tecnologia do Paraná - Tecpar2013-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016Brazilian Archives of Biology and Technology v.56 n.1 2013reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132013000100016info:eu-repo/semantics/openAccessMenezes,Evandro Galvão TavaresAlves,José Guilherme Lembi FerreiraValeriano,CarolinaGuimarães,Isabela Costaeng2013-04-09T00:00:00Zoai:scielo:S1516-89132013000100016Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2013-04-09T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
title Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
spellingShingle Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
Menezes,Evandro Galvão Tavares
vinasse
ethanol
sugarcane spirits
physico-chemical composition
sensory analysis
Saccharomy cescerevisiae
title_short Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
title_full Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
title_fullStr Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
title_full_unstemmed Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
title_sort Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
author Menezes,Evandro Galvão Tavares
author_facet Menezes,Evandro Galvão Tavares
Alves,José Guilherme Lembi Ferreira
Valeriano,Carolina
Guimarães,Isabela Costa
author_role author
author2 Alves,José Guilherme Lembi Ferreira
Valeriano,Carolina
Guimarães,Isabela Costa
author2_role author
author
author
dc.contributor.author.fl_str_mv Menezes,Evandro Galvão Tavares
Alves,José Guilherme Lembi Ferreira
Valeriano,Carolina
Guimarães,Isabela Costa
dc.subject.por.fl_str_mv vinasse
ethanol
sugarcane spirits
physico-chemical composition
sensory analysis
Saccharomy cescerevisiae
topic vinasse
ethanol
sugarcane spirits
physico-chemical composition
sensory analysis
Saccharomy cescerevisiae
description The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-01
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=S1516-89132013000100016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132013000100016
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.56 n.1 2013
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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