Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

Gabriel, Afra Vital Matos Dias; Verruma-Bernardi, Marta Regina; Margarido, L. A. C.; Borges, Maria Teresa Mendes Ribeiro; Nassu, R. T.; Lavorenti, Norberto Antônio; Ceccato-Antonini, Sandra Regina

doi:10.1590/s0103-84782012000500026

Cited by 9 publications

(7 citation statements)

References 10 publications

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“…Under the current Brazilian legislation, the addition of up to 6 g L -1 of sugars is allowed for sugarcane spirits and cane liquor (BRASIL, 2005). Table 3 shows the results of the analyses conducted by gas phase chromatography, which are consistent and close to those found by Gabriel et al (2012), on studying the influences of two types of yeast (natural and commercial) used as raw material for the production of their organic sugarcane drink. Figure 1 shows the chromatograms of Sample 11 (A) and the standards (B) of the alcohols and the ethyl acetate.…”

Section: Resultssupporting

confidence: 74%

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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There has been a growing demand for products from organic agriculture for the food market. Brazil leads the production of sugarcane spirits and produces about 1.6 billion liters/year. New technologies have been sought throughout the supply chain to improve production, and organic raw material has been used in the production of sugar cane for the production of beverages. This study aimed to define the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states. The secondary components and contaminants were identified and quantified through physicochemical analyses, HPLC and gas chromatography (GC). A significant percentage of the organic sugarcane spirits samples contained concentrations of components that were above the limits required by the Ministry of Agriculture, Livestock and Provisioning (MAPA), specifically the esters (18.20%), copper and dry extract (9.10%). This contamination is caused by bad conditions employed during the production process, which are not in compliance with the good manufacturing practices determined and legislated by Brazilian law. RESUMO-Ultimamente, no mercado de alimentos vem crescendo a demanda por produtos provenientes da agricultura orgânica. O Brasil lidera a produção de cachaça e produz cerca de 1,6 bilhões de litros/ano. Para a melhoria do produto, tem-se buscado novas tecnologias em toda a cadeia produtiva e utilizado matéria-prima orgânica na produção de cana-de-açúcar para a obtenção da bebida. O presente trabalho teve por objetivos traçar o perfil físico-químico e cromatográfico de onze amostras de cachaça orgânica provenientes de alguns estados brasileiros. Foram identificados e quantificados os componentes secundários e contaminantes por meio das análises físico-químicas, cromatografia líquida de alta eficiência (CLAE) e análises cromatográficas em fase gasosa (CG). Pelos resultados encontrados observou-se um percentual significativo das cachaças orgânicas pesquisadas, onde estas apresentaram parâmetros fora dos limites exigidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA), sendo encontrado valores inadequados de 18,20% para ésteres, 9,10% para cobre e extrato seco. Esta contaminação é acarretada pela má condução durante o processo pelos produtores, onde não estão observando as boas práticas de fabricação determinadas e/ou normatizadas pela legislação brasileira. Palavras-chave: Identificação. Quantificação. Compostos voláteis. Carbamato de etila.

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Section: Resultssupporting

confidence: 74%

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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“…However, there was a difference in copper concentration for the cachaça produced by the RB867515 variety, with the highest concentration detected in the cachaça from the organic management, which did differ from management without fertilization, but not from conventional management ( Table 1). The results presented in this research differ from those determined by Gabriel et al (2012), who found no differences in copper concentration in the cachaças produced with different cane varieties and types of fermentation under organic management, for example.…”

Section: Coppercontrasting

confidence: 99%

“…The low values of this element in cachaça corroborate those presented by Bortoletto and Alcarde (2015) and Gabriel et al (2012). Nevertheless, they are different from the values obtained by Fernandes et al (2007) and Pereira et al (2012), who determined copper concentration in cachaças and detected levels above that allowed by the legislation.…”

Section: Coppersupporting

confidence: 72%

Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça

Silva

Verruma-Bernardi

Medeiros

et al. 2020

Sci. agric. (Piracicaba, Braz.)

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Ethyl carbamate (EC) (NH 2 COOCH 2 CH 3) is found in cachaça, and its presence in the beverage is conspicuous for its toxicity. Copper, the metal of choice used in the construction of stills, is also considered a beverage contaminant and is often related to the presence of EC in beverages. The study aimed to monitor the quality of cachaça by measuring the presence of copper and EC, and comparing the influences of sugarcane cultivation systems on the concentration of these contaminants. The varieties, RB 867515, RB 962869 and RB 85553, were cultivated under the following management systems: planting without fertilization; organic planting; and conventional planting. For cultivation, a completely randomized design in a factorial scheme of 3 varieties × 3 managements was used as experimental planning, in 4 replications. The concentrations of copper and EC in beverages were evaluated and submitted to univariate analysis of variance (p ≤ 0.05). The organic and conventional systems presented no significant variations in copper content, both of which are recommended for the planting of sugarcane as raw material for cachaça. From amongst the varieties evaluated, RB966928 presented the lowest concentrations of copper for the organic and conventional systems, and was the most recommended for the production of cachaça. To evaluate the EC concentration (μg L-1) in the cachaças produced, all beverages were considered in accordance with national legislation. Significant differences were observed between them, but the conventional and organic systems are favored for deployment in the cultivation of sugarcane as the raw material of cachaça. The same applies to the RB966928, RB867515 and RB855453 varieties.

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“…In cachaça production, distillation separates ethanol from wine (hydroalcoholic solution). Wine distillation is based on three fundamentals: boiling point, affinity with alcohol or water, and alcoholic content during distillation (Gabriel et al, 2012).…”

Section: Distillationmentioning

confidence: 99%

Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)

Silva

Verruma-Bernardi

Oliveira

2020

Sci. agric. (Piracicaba, Braz.)

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Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

Cited by 9 publications

References 10 publications

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça

Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)

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