Membrane processing of the Brazilian spirit Cachaça

Karp, Joel R.; Hamerski, Fabiane; Silva, Vítor R. da; Medeiros, Adriane Bianchi Pedroni

doi:10.1002/jib.564

Cited by 10 publications

(11 citation statements)

References 26 publications

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“…In the pervaporation produced peach spirit, the concentrations of 2-methylpropanoic acid and 3-methylbutanoic acid were the highest among the acids, with OAV of 8 and 4, respectively. The presence of high concentrations of 3-methylbutanol has also been reported in the production of the Brazilian spirit Cachaça using pervaporation [ 17 ]. Other acids had extremely low contributions and even made no effect on the overall aroma based on the OAVs.…”

Section: Resultsmentioning

confidence: 99%

“…Pervaporation is a membrane technology that separates liquid mixtures by selective transport through non-porous membranes [ 16 ]. The application of ceramic α-alumina membranes combined with silk sericin/polyvinylalcohol (PVA) non-porous membrane to treat fermented sugarcane by pervaporation to obtain cachaça was reported by Karp et al [ 17 ]. Sun et al [ 18 ] used a pilot-scale PDMS commercial composite membrane to produce grape spirits by pervaporation, which has better aroma and taste compared to traditional distilled spirits.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Wang

Guo

Sun

et al. 2022

Foods

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Wang

Guo

Sun

et al. 2022

Foods

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“…Currently, pervaporation can be used to produce spirits with a single pervaporation membrane, or in combination with other types of membranes (Karp et al, 2019). When only using PDMS pervaporation membrane to produce peach spirit, peach wine with 12% (v/v) ethanol is used as the raw material and is loaded into the feedstock tank and preheated to 40 • C. Next, the pervaporation treatment is started by vacuum pumping the permeate molecules on the permeate side.…”

Section: Application Of Pervaporation In Spirit Productionmentioning

confidence: 99%

“…Pervaporation has a positive application prospect in the production of fruit spirits due to its high selectivity of target compounds, ease of operation, scalability, and energy efficiency, making it a promising alternative to conventional distillation techniques (Castro‐Muñoz, Buera‐Gonzalez, et al., 2019; Karp et al., 2019). However, it still faces limitations owing to membrane fouling, tolerance, lifespan, and the energy required for vacuum state.…”

Section: Advanced Separation Technologymentioning

confidence: 99%

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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“…There are no reports of intentional inoculation of lactic acid bacteria to cachaça fermentation must and this practice is not foreseen in its production process. However, ethyl lactate has already been identified in samples of cachaça (Nascimento et al, 2008;Fernandes et al, 2017;Karp et al, 2019). So far, however, the occurrence of this ester has been interpreted only as an indicator of failures in the cleaning of sugarcane juice, which should be remedied with the technological advancement of the sector.…”

Section: Introductionmentioning

confidence: 99%

Relevance of Ethyl Lactate Among the Cachaça Esters

Maia¹,

Marinho²,

Nelson³

2021

RECIMA21

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ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

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Membrane processing of the Brazilian spirit Cachaça

Cited by 10 publications

References 26 publications

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Relevance of Ethyl Lactate Among the Cachaça Esters

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