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| 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 |
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| 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 |
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| 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 |
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