Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Soares, Thaís Louise; Silva, Cristina Ferreira; Schwan, Rosane Freitas

doi:10.1590/s0101-20612011000100027

Cited by 5 publications

(2 citation statements)

References 2 publications

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“…Table 3. Impact of various fermentation strains on cachaça production parameters and effects [8,14,15,37,38,40,[46][47][48][49][50][51][52].…”

Section: Role Of Yeast In Cachaça Productionmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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“…Table 3. Impact of various fermentation strains on cachaça production parameters and effects [8,14,15,37,38,40,[46][47][48][49][50][51][52].…”

Section: Role Of Yeast In Cachaça Productionmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

View full text Add to dashboard Cite

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“…Also, 1-hexanol ( 9) is reported in literature as a compound that produces important aromatic responses in alcoholic beverages, such as cachaça and rum (Pino et al 2012). Soares et al (2011) reported that this compound is produced by yeasts, but the amount produced varies with the fermentation conditions, the genus, species, and, probably, with the strain used.…”

Section: Chemical Profile Of Non-aged Artisanal Cachaça Samplesmentioning

confidence: 99%

Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

et al. 2021

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This study focuses on the determination of the chemical profile of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identified in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profile, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difficult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the compounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.

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Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production

et al. 2021

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Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Cited by 5 publications

References 2 publications

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production

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