Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
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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Brazilian Archives of Biology and Technology |
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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 |
_version_ |
1750318275597697024 |