|
|
|
Registros recuperados: 13 | |
|
|
Alcarde,André Ricardo; Souza,Paula Araújo de; Belluco,André Eduardo de Souza. |
The objective of this study was to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still. Fermented sugarcane juice was distilled in rectifying still according to three double distillation methodologies: the methodology used for cognac production; the methodology used for whisky production; and the 10-80-10 percentage composition methodology, referring to the volumes of head, heart and tail of the distillate fractions from the second distillation. For comparison purposes, a simple distilled spirit was also produced. The distillates were analyzed for concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Sugarcane spirit; Double distillation; Rectifying still. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200012 |
| |
|
| |
|
| |
|
|
Nobre,Thais de Paula; Horii,Jorge; Alcarde,André Ricardo. |
O objetivo deste trabalho foi estudar a influência de bactérias dos gêneros Bacillus e Lactobacillus, bem como de seus produtos metabólicos, na redução da viabilidade celular de leveduras Saccharomyces cerevisiae. As bactérias Bacillus subtilis, Bacillus coagulans, Bacillus stearothermophilus, Lactobacillus fermentum e Lactobacillus plantarum foram cultivadas em associação com a levedura S. cerevisiae (cepa Y-904) por 72 horas a 32 °C, sob agitação. A viabilidade celular, a taxa de brotamento e a população de células de S. cerevisiae e a acidez total, a acidez volátil e o pH dos meios de cultivos foram determinados às 0, 24, 48 e 72 horas do cultivo misto. As culturas de bactérias foram tratadas através do calor, de agente antimicrobiano e de irradiação.... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentação alcoólica; Viabilidade celular; Saccharomyces cerevisiae. |
Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100004 |
| |
|
|
Alcarde,André Ricardo; Souza,Paula Araújo de; Belluco,André Eduardo de Souza. |
Este trabalho determinou aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida por 3 anos em tonéis de diferentes madeiras (amendoim, araruva, cabreúva, carvalho, cerejeira, grápia, ipê-roxo, jequitibá e pereira). O destilado alcoólico simples que originou a aguardente foi produzido na Destilaria Piloto da ESALQ/USP. Após envelhecimento, as aguardentes foram avaliadas quanto ao grau alcoólico, acidez volátil, furfural, aldeídos, ésteres, álcoois superiores, álcool metílico, cobre, compostos fenólicos totais, cor e aceitação sensorial. Independentemente da madeira com que o tonel foi construído, a aguardente envelhecida apresentou coloração mais escura e maior concentração de acidez volátil, de furfural, de... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Composição; Aguardente; Envelhecimento; Madeiras. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500035 |
| |
|
|
Miranda,Mariana Branco de; Martins,Nilo Gustavo Souza; Belluco,André Eduardo de Souza; Horii,Jorge; Alcarde,André Ricardo. |
Avaliou-se por um período de 390 dias o perfil da composição química da aguardente sob envelhecimento em tonéis de carvalho de 20 L. O envelhecimento da aguardente em tonéis de madeira melhora a qualidade sensorial do destilado. As aguardentes envelhecidas foram analisadas aos 0, 76, 147, 228, 314 e 390 dias de armazenamento quanto às concentrações de etanol, acidez volátil, ésteres, aldeídos, furfural, álcoois superiores (n-propílico, isobutílico e isoamílicos), metanol, cobre, extrato seco, taninos e cor. Após os 390 dias de armazenamento, a aguardente apresentou maiores concentrações de acidez volátil, ésteres, aldeídos, furfural, álcoois superiores, congêneres, extrato seco e tanino. Sua coloração tornou-se amarelada. As concentrações de etanol e de... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Composição; Cachaça; Maturação; Madeiras. |
Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500014 |
| |
|
|
Oliveira,Patrícia Natielly de; Alcarde,André Ricardo; Bortoletto,Aline Marques; Abud,Ana Karla de Souza; Oliveira Júnior,Antonio Martins de. |
ABSTRACT The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been elaborated, resulting in a supply of products with different characteristics. This study aimed to monitor the development of a distilled mango beverage and its profile for consumption. The mangoes were selected, pulped and subjected to physicochemical characterization and, subsequently, to fermentation and distillation processes where the kinetics were monitored, and the beverage obtained was compared to similar products found in the literature. During column... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica; Distillation; Spirit; Chemical composition. |
Ano: 2022 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000100902 |
| |
|
|
Iemma,Juliana; Alcarde,André Ricardo; Domarco,Rachel Elisabeth; Spoto,Marta Helena Fillet; Blumer,Lucimara; Matraia,Clarice. |
Este trabalho estudou o efeito da radiação gama na população microbiológica, teor de sólidos solúveis, acidez titulável, pH and conteúdo de vitamina C do suco natural de laranja. A atividade microbiana pode causar a deterioração do suco de laranja. A irradiação é um processo de conservação de alimentos através da eliminação dos microrganismos, porém pode afetar algumas características do produto. O delineamento experimental foi em esquema fatorial 4x5 referentes ao controle mais 3 doses de radiação (2,0; 4,0 and 6.0 kGy) e 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) com 2 repetições. As amostras de suco natural foram extraídas de laranjas da variedade "Pêra", irradiadas a uma taxa de dose de 2,0 kGy por hora (cobalto-60), e em seguida foram... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Radiação gama; Suco de laranja; Conservação. |
Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161999000500022 |
| |
|
| |
|
|
Bortoletto,Aline Marques; Silvello,Giovanni Casagrande; Alcarde,André Ricardo. |
ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality; Microbiological hazards; Chemical hazards; Sugar cane spirit. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000500432 |
| |
|
|
Alcarde,André Ricardo; Souza,Paula Araújo de; Belluco,André Eduardo de Souza. |
The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. Fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. Both distillates from first and second distillations were collected in fractions of 500 mL and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. In the first distillation, aldehydes... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wine; Volatile compounds; Cachaça. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000300005 |
| |
|
|
Spoto,Marta Helena Filet; Gallo,Cláudio Rosa; Alcarde,André Ricardo; Gurgel,Maria Sílvia do Amaral; Blumer,Lucimara; Walder,Júlio Marcos Melges; Domarco,Rachel Elisabeth. |
This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gamma irradiation; Pathogenic bacteria; Chicken meat; Refrigeration. |
Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000300003 |
| |
|
|
Alcarde,André Ricardo; Walder,Júlio Marcos Melges; Horii,Jorge. |
Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the genera Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacteria; Gamma radiation; Yeast. |
Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000400011 |
| |
Registros recuperados: 13 | |
|
|
|