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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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| Mutton,Márcia Justino Rossini; Oliveira Filho,José Humberto de; Costa,Gustavo Henrique Gravatim; Roviero,Juliana Pelegrini; Freita,Lidyane Aline de. |
| This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugarcane spirit; Antimicrobials; Natural products; Lactic acid bacteria; Ethanol. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400018 |
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| Duarte,Felipe Cimino; Cardoso,Maria das Graças; Pinheiro,Ana Carla Marques; Santiago,Wilder Douglas; Carvalho,Leonardo Luna de. |
| Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugarcane spirit; Filtering; Carbon; Sensory and physicochemical analysis. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300008 |
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