Qualidade higienicossanitária e físico-química de cachaças fabricadas no estado do Espírito Santo

• Autor(a) principal: Santos, Lucas Samor dos
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/10993
• topic: Manufacturing processes; Physicochemical; Quality; Cachaça; Processos de fabricação; Físico-química; Qualidade; Nutrição

Cachaça is the typical and exclusive denomination of a Brazilian sugarcane spirits, with alcoholic graduation ranging from 38 to 48% v/v at 20° C, with is obtained by distillation of fermented sugarcane juice wort. The quality of the product depends mainly on the production process of the beverage. Good manufacturing practices (GMP) establish general principles at all stages of food production and beverages. Such practices are necessary to avoid losses in the production process, to increase competitiveness in market and to guarantee the quality, identity and product standardization. The quality of cachaça depends mainly on the sensory properties and the physical chemical profile of the beverage, because the high levels of contaminants can compromise commercialization of the product and present risks to consumer health. The aims of the present study were to evaluate the hygienic and sanitary conditions of production and the physicochemical characteristics of cachaças produced in the state of Espírito Santo. A total of 15 stills accepted to participate in the GMP stage and 14 stills provided samples for the physical-chemical analyzes. We used a checklist recommended in annex II of The Brazilian Health Regulatory Agency (ANVISA) resolution RDC 275/2002 and adapted to the production of cachaça. According to the note given to each alembic, they were classified as excellent (96- 100%), very good (89-95%), good (76-88%), regular (41-75%) and bad (<41%). Fourteen samples of cachaças were analyzed, performed in duplicate, following the test methods and standards indicated by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA) and the correlations between the parameters analyzed were performed by the software Statistica 10.0. The results indicated that 73.4% of these presented regular conditions, 13.3% were in bad conditions and 13.3% were in good conditions, in accordance with the weighted total score of the checklist. In relation to the physical-chemical profile, half of the samples were rejected in at least one item, being considered unfit for consumption. The nonconformity items found in the beverages were alcohol content, volatile acidity, total higher alcohols, sec-butyl alcohol, coefficient of congeners copper and ethyl carbamate. In addition, the statistical analyzes indicated a significant negative correlation between sec-butyl alcohol and the note of blocks 1, 2 and 7, a significant negative correlation between total higher alcohols and blocks 5, 6 and 7 and, finally, a significant negative correlation between total higher alcohols and the final grade of the establishment. According to the present study, GMPs are not being adequately performed by the capixabas producers, and the vast majority (85.7%) of the stills were disapproved in at least one item described in legislation. It is necessary to increase control and inspection of cachaça at Espírito Santo state, as well as the adoption of GMP by the producers, aiming to offer to consumers a quality product, safe and with comercial potential in the national and international market.