Data/hora: 04/06/2024 01:16:11

Provedor de dados: 	Ciência Rural	
País: 	Brazil	
Título: 	Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça	
Autores: 	Gabriel,Afra Vital Matos Dias; Verruma-Bernardi,Marta Regina; Margarido,Luiz Antônio Corrêa; Borges,Maria Teresa Mendes Ribeiro; Nassu,Renata Tieko; Lavorenti,Norberto Antonio; Ceccato-Antonini,Sandra Regina.	
Data: 	2012-05-01	
Ano: 	2012	
Palavras-chave: 	Alcoholic beverage; Sensorial quality; Physico-chemical quality.	
Resumo: 	This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaça composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaça produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782012000500026	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.42 n.5 2012	
Fonte: 	info:eu-repo/semantics/openAccess