Influência da variedade de cana-de-açúcar e do tipo de fermento na qualidade da cachaça de alambique

• Autor(a) principal: Targino, Brenda Neres
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2872
• topic: Cachaça; Fermentação alcoólica; Cana-de-açúcar; Cachaça; Alcoholic fermentation; Sugar cane; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The variety of sugar cane has been considered an important step toward the production of cachaça. The choice of yeast is also considered important as the beverage quality is directly related to the quality of the wine obtained by fermentation to be submitted to distillation. The aim of this study was to evaluate the production of traditional Brazilian cachaça using two varieties of sugar cane RB85-5536 and SP80-3280 and compare the yeast strains, natural, selected and mixed used for its production. It was observed that the varieties of sugar cane evaluated in this study are suitable for the production of cachaça and not significantly affect final product quality. The variety of sugar cane did not influence the concentration of volatile compounds evaluated, except for concentration of volatile acidity while yeast type has influenced all of them except the alcohol content and the concentration of 1-propanol in cachaça. Yeasts FS1, FS2, FC1, FC2, FM1 and FM2 showed the best results for most of the factors evaluated being related with the production of cachaça quality. A significant negative correlation between alcohol content and volatile acidity and beetween alcohol content and the soluble solids from the wine samples of two varieties of sugar cane fermented by different yeasts at the end of fermentation. However, there was a significant positive correlation between soluble solids and volatile acidity of the samples at the end of fermentation. Yeasts FC1 and FC2 showed efficiency of alcoholic fermentation above 90 %. The high efficiency of fermentation obtained by these yeasts indicates that there is a need for better characterization of natural yeasts in further studies as quantitative criteria of the fermentation process to select yeasts carrying desirable technological characteristics and potential of marketing for the production of cachaça.