Tratamento físico-químico do caldo de cana produz cachaça de qualidade
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
DOI: | 10.5935/1806-6690.20170053 |
Texto Completo: | http://dx.doi.org/10.5935/1806-6690.20170053 http://hdl.handle.net/11449/174550 |
Resumo: | Cachaça is the spirit produced from the distillation of fermented sugarcane juice. It is currently the second most consumed alcoholic beverage in Brazil, and the third most-distilled drink in the world. Several factors negatively affect the production chain, including treatment of the juice and the yeast employed. The aim of this study therefore, was to evaluate the influence of the type of yeast and treatment on the quality of the distillate. The experiment was carried out during the 2014/2015 season, using the SP83-2847 variety of sugarcane. The experimental design was completely randomised into split lots with nine replications. The lots consisted of the type of treatment (clarified and non-clarified juice), and the sub-lots, of the types of yeast (Natural and CA-11). Chemical characteristics of the must were determined, such as Total Soluble Solids (TSS), Total Phenolic Compounds (CFT), Total Reducing Sugars (ART) and Total Acidity. During the fermentation process, the viability of the cells and shoots, and the sprouting index were evaluated. The SST, ARRT, pH, total acidity, alcohol content, glycerol and fermentation efficiency were determined in the sugarcane must. The composition of the cachaças was determined by quantification of total aldehydes, total esters, methanol, acrolein, ethyl carbamate, furfural, volatile acidity and congener coefficient. Electrical conductivity, turbidity and pH were also analysed, secondary components being determined by gas chromatography. Pre-treatment of the juice resulted in ideal conditions for the yeast. The CA-11 yeast showed higher levels of cell viability. The interaction between treatment and selected yeast, results in a cachaça of a more-balanced composition. |
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Tratamento físico-químico do caldo de cana produz cachaça de qualidadePhysico-chemical treatment of sugarcane juice produces quality cachaçaCA-11Distilled beverageNative yeastSimple limingSugarcaneCachaça is the spirit produced from the distillation of fermented sugarcane juice. It is currently the second most consumed alcoholic beverage in Brazil, and the third most-distilled drink in the world. Several factors negatively affect the production chain, including treatment of the juice and the yeast employed. The aim of this study therefore, was to evaluate the influence of the type of yeast and treatment on the quality of the distillate. The experiment was carried out during the 2014/2015 season, using the SP83-2847 variety of sugarcane. The experimental design was completely randomised into split lots with nine replications. The lots consisted of the type of treatment (clarified and non-clarified juice), and the sub-lots, of the types of yeast (Natural and CA-11). Chemical characteristics of the must were determined, such as Total Soluble Solids (TSS), Total Phenolic Compounds (CFT), Total Reducing Sugars (ART) and Total Acidity. During the fermentation process, the viability of the cells and shoots, and the sprouting index were evaluated. The SST, ARRT, pH, total acidity, alcohol content, glycerol and fermentation efficiency were determined in the sugarcane must. The composition of the cachaças was determined by quantification of total aldehydes, total esters, methanol, acrolein, ethyl carbamate, furfural, volatile acidity and congener coefficient. Electrical conductivity, turbidity and pH were also analysed, secondary components being determined by gas chromatography. Pre-treatment of the juice resulted in ideal conditions for the yeast. The CA-11 yeast showed higher levels of cell viability. The interaction between treatment and selected yeast, results in a cachaça of a more-balanced composition.Departamento de Tecnologia Faculdade de Ciências Agrárias e Veterinárias Unesp FCAV Vila Industrial, Via de Acesso Prof. Paulo Donato Castelane, S/NDepartamento de Ciências Exatas e da Terra Universidade do Estado de Minas Gerais UEMGDepartamento de Tecnologia Faculdade de Ciências Agrárias e Veterinárias Unesp FCAV Vila Industrial, Via de Acesso Prof. Paulo Donato Castelane, S/NUniversidade Estadual Paulista (Unesp)Universidade Estadual de Maringá (UEM)Ribeiro, Mara Lucia Dias [UNESP]Ferreira, Osania EmerencianoTeixeira, Vitor [UNESP]Mutton, Miguel Angelo [UNESP]Mutton, Márcia Justino Rossini [UNESP]2018-12-11T17:11:40Z2018-12-11T17:11:40Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article458-463application/pdfhttp://dx.doi.org/10.5935/1806-6690.20170053Revista Ciencia Agronomica, v. 48, n. 3, p. 458-463, 2017.1806-66900045-6888http://hdl.handle.net/11449/17455010.5935/1806-6690.20170053S1806-669020170003004582-s2.0-85019001163S1806-66902017000300458.pdf2663920223082171Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Ciencia Agronomica0,498info:eu-repo/semantics/openAccess2024-06-07T15:31:47Zoai:repositorio.unesp.br:11449/174550Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:50:58.036370Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade Physico-chemical treatment of sugarcane juice produces quality cachaça |
title |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
spellingShingle |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade Tratamento físico-químico do caldo de cana produz cachaça de qualidade Ribeiro, Mara Lucia Dias [UNESP] CA-11 Distilled beverage Native yeast Simple liming Sugarcane Ribeiro, Mara Lucia Dias [UNESP] CA-11 Distilled beverage Native yeast Simple liming Sugarcane |
title_short |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
title_full |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
title_fullStr |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
title_full_unstemmed |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
title_sort |
Tratamento físico-químico do caldo de cana produz cachaça de qualidade |
author |
Ribeiro, Mara Lucia Dias [UNESP] |
author_facet |
Ribeiro, Mara Lucia Dias [UNESP] Ribeiro, Mara Lucia Dias [UNESP] Ferreira, Osania Emerenciano Teixeira, Vitor [UNESP] Mutton, Miguel Angelo [UNESP] Mutton, Márcia Justino Rossini [UNESP] Ferreira, Osania Emerenciano Teixeira, Vitor [UNESP] Mutton, Miguel Angelo [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
author_role |
author |
author2 |
Ferreira, Osania Emerenciano Teixeira, Vitor [UNESP] Mutton, Miguel Angelo [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Maringá (UEM) |
dc.contributor.author.fl_str_mv |
Ribeiro, Mara Lucia Dias [UNESP] Ferreira, Osania Emerenciano Teixeira, Vitor [UNESP] Mutton, Miguel Angelo [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
dc.subject.por.fl_str_mv |
CA-11 Distilled beverage Native yeast Simple liming Sugarcane |
topic |
CA-11 Distilled beverage Native yeast Simple liming Sugarcane |
description |
Cachaça is the spirit produced from the distillation of fermented sugarcane juice. It is currently the second most consumed alcoholic beverage in Brazil, and the third most-distilled drink in the world. Several factors negatively affect the production chain, including treatment of the juice and the yeast employed. The aim of this study therefore, was to evaluate the influence of the type of yeast and treatment on the quality of the distillate. The experiment was carried out during the 2014/2015 season, using the SP83-2847 variety of sugarcane. The experimental design was completely randomised into split lots with nine replications. The lots consisted of the type of treatment (clarified and non-clarified juice), and the sub-lots, of the types of yeast (Natural and CA-11). Chemical characteristics of the must were determined, such as Total Soluble Solids (TSS), Total Phenolic Compounds (CFT), Total Reducing Sugars (ART) and Total Acidity. During the fermentation process, the viability of the cells and shoots, and the sprouting index were evaluated. The SST, ARRT, pH, total acidity, alcohol content, glycerol and fermentation efficiency were determined in the sugarcane must. The composition of the cachaças was determined by quantification of total aldehydes, total esters, methanol, acrolein, ethyl carbamate, furfural, volatile acidity and congener coefficient. Electrical conductivity, turbidity and pH were also analysed, secondary components being determined by gas chromatography. Pre-treatment of the juice resulted in ideal conditions for the yeast. The CA-11 yeast showed higher levels of cell viability. The interaction between treatment and selected yeast, results in a cachaça of a more-balanced composition. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 2018-12-11T17:11:40Z 2018-12-11T17:11:40Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.5935/1806-6690.20170053 Revista Ciencia Agronomica, v. 48, n. 3, p. 458-463, 2017. 1806-6690 0045-6888 http://hdl.handle.net/11449/174550 10.5935/1806-6690.20170053 S1806-66902017000300458 2-s2.0-85019001163 S1806-66902017000300458.pdf 2663920223082171 |
url |
http://dx.doi.org/10.5935/1806-6690.20170053 http://hdl.handle.net/11449/174550 |
identifier_str_mv |
Revista Ciencia Agronomica, v. 48, n. 3, p. 458-463, 2017. 1806-6690 0045-6888 10.5935/1806-6690.20170053 S1806-66902017000300458 2-s2.0-85019001163 S1806-66902017000300458.pdf 2663920223082171 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista Ciencia Agronomica 0,498 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
458-463 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1822182335925190656 |
dc.identifier.doi.none.fl_str_mv |
10.5935/1806-6690.20170053 |