Development of flavoured cachaça with pepper
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10435 |
Resumo: | The objective of this work was to produce cachaça by adding in the distillation stage a blend with different concentrations of Cumari do Pará pepper (Capsicum Chinense Jacqui) and finger pepper (Capsicum Baccatum), in order to flavor and aromatize the drink. As described by legislation, cachaça is the beverage with alcoholic graduation of 38% vol. (thirty eight percent by volume) to 48% vol. (forty-eight percent by volume) at 20ºC (twenty degrees Celsius), obtained by the distillation of the fermented sugarcane juice must. Three flavored cachaça formulations with different concentrations of peppers were developed and submitted to physical-chemical analysis in order to compare their results with the one proposed by legislation. The parameters analyzed were: alcohol content, volatile acidity, dry extract and pH, besides evaluating the colorimetry of the formulations obtained. For the three samples there was no significant difference regarding the alcohol content and pH being this result in accordance with the legislation, for the analyses of volatile acidity and dry extract the sample three presented a value above the allowed becoming improper for consumption and all the samples presented clear and neutral coloration. The cachaça obtained had a characteristic flavor and aroma of the peppers used in the process. |
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Development of flavoured cachaça with pepperDesarrollo de la cachaça con sabor a pimientaDesenvolvimento de cachaça saborizada com pimentaCumariInovaçãoFlavourDestilação.CumariInnovationFlavourDistillation.CumariInnovaciónSaborDestilación.The objective of this work was to produce cachaça by adding in the distillation stage a blend with different concentrations of Cumari do Pará pepper (Capsicum Chinense Jacqui) and finger pepper (Capsicum Baccatum), in order to flavor and aromatize the drink. As described by legislation, cachaça is the beverage with alcoholic graduation of 38% vol. (thirty eight percent by volume) to 48% vol. (forty-eight percent by volume) at 20ºC (twenty degrees Celsius), obtained by the distillation of the fermented sugarcane juice must. Three flavored cachaça formulations with different concentrations of peppers were developed and submitted to physical-chemical analysis in order to compare their results with the one proposed by legislation. The parameters analyzed were: alcohol content, volatile acidity, dry extract and pH, besides evaluating the colorimetry of the formulations obtained. For the three samples there was no significant difference regarding the alcohol content and pH being this result in accordance with the legislation, for the analyses of volatile acidity and dry extract the sample three presented a value above the allowed becoming improper for consumption and all the samples presented clear and neutral coloration. The cachaça obtained had a characteristic flavor and aroma of the peppers used in the process.El objetivo de este trabajo fue producir cachaça añadiendo en la etapa de destilación un soso con diferentes concentraciones de pimienta Cumari do Pará (Capsicum Chinense Jacqui) y pimienta de dedo (Capsicum Baccatum), para dar sabor y aroma a la bebida. Según la legislación, la cachaça es la bebida con una graduación alcohólica de 38% vol. (treinta y ocho por ciento en volumen) hasta el 48% de volumen. (cuarenta y ocho por ciento en volumen) a 20ºC (veinte grados centígrados), obtenido por la destilación del mosto fermentado de caña de azúcar. Se elaboraron tres formulaciones de cachaça aromatizada con diferentes concentraciones de pimientos, que se sometieron a análisis físico-químicos para comparar sus resultados con los propuestos por la legislación. Los parámetros analizados fueron: contenido de alcohol, acidez volátil, extracto seco y pH, además de evaluar la colorimetría de las formulaciones obtenidas. En las tres muestras no hubo diferencias significativas en el contenido de alcohol y el pH, siendo este resultado conforme a la legislación, para los análisis de acidez volátil y extracto seco la muestra tres presentaba un valor superior que permitía no ser apta para el consumo y todas las muestras presentaban una coloración clara y neutra. La cachaça obtenida tenía un sabor y un aroma característicos de los pimientos utilizados en el proceso.O objetivo deste trabalho foi produzir cachaça adicionando na etapa de destilação um blend com diferentes concentrações de pimenta Cumari do Pará (Capsicum Chinense Jacqui) e pimenta dedo de moça (Capsicum Baccatum), com o intuito de saborizar e aromatizar a bebida. Conforme descrito por legislação, cachaça é a bebida com graduação alcoólica de 38% vol. (trinta e oito por cento em volume) a 48% vol. (quarenta e oito por cento em volume) a 20ºC (vinte graus Celsius), obtida pela destilação do mosto fermentado do caldo de cana-de-açúcar. Foram desenvolvidas três formulações de cachaça saborizada com diferentes concentrações de pimentas e submetidas as análises físico-químicas afim de comparar os seus resultados com o proposto pela legislação. Os parâmetros analisados foram: teor alcóolico, acidez volátil, extrato seco e pH, além de avaliar a colorimetria das formulações obtidas. Para as três amostras não houve diferença significativa quanto ao teor alcóolico e pH estando esse resultado de acordo com a legislação, para as análises de acidez volátil e extrato seco a amostra três apresentou um valor acima do permitido se tornando imprópria para consumo e todas as amostras apresentaram coloração límpida e neutra. A cachaça obtida apresentou sabor e aroma característico das pimentas utilizadas no processo.Research, Society and Development2020-12-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1043510.33448/rsd-v9i12.10435Research, Society and Development; Vol. 9 No. 12; e12591210435Research, Society and Development; Vol. 9 Núm. 12; e12591210435Research, Society and Development; v. 9 n. 12; e125912104352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10435/10433Copyright (c) 2020 Gustavo Rodrigues Duarte; Leticia Fleury Viana; Adriana Rodrigues Machadohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDuarte, Gustavo Rodrigues Viana, Leticia Fleury Machado, Adriana Rodrigues2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10435Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:29.459556Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development of flavoured cachaça with pepper Desarrollo de la cachaça con sabor a pimienta Desenvolvimento de cachaça saborizada com pimenta |
title |
Development of flavoured cachaça with pepper |
spellingShingle |
Development of flavoured cachaça with pepper Duarte, Gustavo Rodrigues Cumari Inovação Flavour Destilação. Cumari Innovation Flavour Distillation. Cumari Innovación Sabor Destilación. |
title_short |
Development of flavoured cachaça with pepper |
title_full |
Development of flavoured cachaça with pepper |
title_fullStr |
Development of flavoured cachaça with pepper |
title_full_unstemmed |
Development of flavoured cachaça with pepper |
title_sort |
Development of flavoured cachaça with pepper |
author |
Duarte, Gustavo Rodrigues |
author_facet |
Duarte, Gustavo Rodrigues Viana, Leticia Fleury Machado, Adriana Rodrigues |
author_role |
author |
author2 |
Viana, Leticia Fleury Machado, Adriana Rodrigues |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Duarte, Gustavo Rodrigues Viana, Leticia Fleury Machado, Adriana Rodrigues |
dc.subject.por.fl_str_mv |
Cumari Inovação Flavour Destilação. Cumari Innovation Flavour Distillation. Cumari Innovación Sabor Destilación. |
topic |
Cumari Inovação Flavour Destilação. Cumari Innovation Flavour Distillation. Cumari Innovación Sabor Destilación. |
description |
The objective of this work was to produce cachaça by adding in the distillation stage a blend with different concentrations of Cumari do Pará pepper (Capsicum Chinense Jacqui) and finger pepper (Capsicum Baccatum), in order to flavor and aromatize the drink. As described by legislation, cachaça is the beverage with alcoholic graduation of 38% vol. (thirty eight percent by volume) to 48% vol. (forty-eight percent by volume) at 20ºC (twenty degrees Celsius), obtained by the distillation of the fermented sugarcane juice must. Three flavored cachaça formulations with different concentrations of peppers were developed and submitted to physical-chemical analysis in order to compare their results with the one proposed by legislation. The parameters analyzed were: alcohol content, volatile acidity, dry extract and pH, besides evaluating the colorimetry of the formulations obtained. For the three samples there was no significant difference regarding the alcohol content and pH being this result in accordance with the legislation, for the analyses of volatile acidity and dry extract the sample three presented a value above the allowed becoming improper for consumption and all the samples presented clear and neutral coloration. The cachaça obtained had a characteristic flavor and aroma of the peppers used in the process. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10435 10.33448/rsd-v9i12.10435 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10435 |
identifier_str_mv |
10.33448/rsd-v9i12.10435 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10435/10433 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Gustavo Rodrigues Duarte; Leticia Fleury Viana; Adriana Rodrigues Machado https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Gustavo Rodrigues Duarte; Leticia Fleury Viana; Adriana Rodrigues Machado https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 12; e12591210435 Research, Society and Development; Vol. 9 Núm. 12; e12591210435 Research, Society and Development; v. 9 n. 12; e12591210435 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052804501602304 |