Effects of corn meal and sulphuric acid on the production of cachaça

Detalhes bibliográficos
Autor(a) principal: Cleto,Francisco Vicente Gaiotto
Data de Publicação: 2009
Outros Autores: Ravaneli,Gisele Cristina, Mutton,Márcia Justino Rossini
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026
Resumo: This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.
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spelling Effects of corn meal and sulphuric acid on the production of cachaçayeast treatmentethanolic fermentationcontaminating bacteriabeverageThis work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.Editora da UFLA2009-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026Ciência e Agrotecnologia v.33 n.5 2009reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542009000500026info:eu-repo/semantics/openAccessCleto,Francisco Vicente GaiottoRavaneli,Gisele CristinaMutton,Márcia Justino Rossinieng2009-11-13T00:00:00Zoai:scielo:S1413-70542009000500026Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:30:43.287846Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Effects of corn meal and sulphuric acid on the production of cachaça
title Effects of corn meal and sulphuric acid on the production of cachaça
spellingShingle Effects of corn meal and sulphuric acid on the production of cachaça
Cleto,Francisco Vicente Gaiotto
yeast treatment
ethanolic fermentation
contaminating bacteria
beverage
title_short Effects of corn meal and sulphuric acid on the production of cachaça
title_full Effects of corn meal and sulphuric acid on the production of cachaça
title_fullStr Effects of corn meal and sulphuric acid on the production of cachaça
title_full_unstemmed Effects of corn meal and sulphuric acid on the production of cachaça
title_sort Effects of corn meal and sulphuric acid on the production of cachaça
author Cleto,Francisco Vicente Gaiotto
author_facet Cleto,Francisco Vicente Gaiotto
Ravaneli,Gisele Cristina
Mutton,Márcia Justino Rossini
author_role author
author2 Ravaneli,Gisele Cristina
Mutton,Márcia Justino Rossini
author2_role author
author
dc.contributor.author.fl_str_mv Cleto,Francisco Vicente Gaiotto
Ravaneli,Gisele Cristina
Mutton,Márcia Justino Rossini
dc.subject.por.fl_str_mv yeast treatment
ethanolic fermentation
contaminating bacteria
beverage
topic yeast treatment
ethanolic fermentation
contaminating bacteria
beverage
description This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.
publishDate 2009
dc.date.none.fl_str_mv 2009-10-01
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=S1413-70542009000500026
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542009000500026
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.33 n.5 2009
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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