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Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue 52
Menezes,Evandro Galvão Tavares; Alves,José Guilherme Lembi Ferreira; Valeriano,Carolina; Guimarães,Isabela Costa.
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vinasse; Ethanol; Sugarcane spirits; Physico-chemical composition; Sensory analysis; Saccharomy cescerevisiae.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016
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