Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter

Duarte, Felipe Cimino; Cardoso, María das Graças; Pinheiro, Ana Carla Marques; Santiago, Wilder Douglas; Carvalho, Leonardo Luna de

doi:10.1590/s0101-20612012005000070

Cited by 9 publications

(5 citation statements)

References 8 publications

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“…The concentration of methanol was not influenced by the treatment employed in this study, the data corroborate that found by Lima et al (2006; and by Duarte et al (2012).…”

Section: Adsorption Isothermssupporting

confidence: 91%

Removal of copper in cachaças using clays

et al. 2014

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Increased production and cachaça consumption has stimulated research regarding its quality. It is known that copper can be harmful to human health when it is in concentrated form in the beverage and is ingested in large amounts. Thus, there is a great concern among researchers and producers about the use of adsorbent substances for the removal of excess copper. The kinetic parameters and the adsorption isotherms for copper on kaolinite were studied to evaluate the physical-chemical quality of the cachaça before and after adsorption. K01, K03 and K04 kaolinites presented a maximum adsorption capacity of 97, 95 and 90%, respectively. The kinetic rates followed the pseudo-first-order model, and the adsorption isotherm was best adjusted to the Freundlich model. All the parameters of the control samples were within the limits required by law, except for the aldehydes and copper. After adsorption with clay, the values for some of the parameters were lower and those of others were not significantly different. It was possible to describe 87% of the data with the first and second principal components of the multivariate analysis, and all the samples were different from the control for the parameters analyzed. Thus, these clays can be used for the removal of copper from cachaça, but further studies are necessary.Index terms: Beverage, kinetic parameters, isotherms, adsorption. RESUMOO aumento da produção e consumo de cachaça de alambique tem estimulado a pesquisa sobre a qualidade da bebida. Sabe-se que o cobre, quando encontrado em teor elevado na bebida e ingerido em grandes quantidades, pode causar danos à saúde humana. Assim, há uma grande preocupação por parte de pesquisadores e produtores quanto à utilização de substâncias adsorventes na remoção de seu excesso. Conduziu-se este trabalho, com os objetivos de estudar a cinética e a isoterma de adsorção de cobre em caulinitas e avaliar a qualidade físico-química da cachaça antes e após a adsorção. As caulinitas K01, K03 e K04 apresentaram capacidade máxima de adsorção do metal, 97, 95 e 90%, respectivamente. Observou-se que a cinética de adsorção segue o modelo de pseudoprimeira ordem e que os dados de isotermas se ajustaram ao modelo de Freundlich. Nos resultados das análises físico-químicas, todos os parâmetros da amostra controle estavam dentro dos limites exigidos pela legislação, exceto para os aldeídos e cobre. Após a adsorção com as argilas estudadas, a cachaça apresentou uma redução dos mesmos e para alguns parâmetros não houveram diferenças significativas. Pelos resultados da análise multivariada, com a primeira e a segunda componente principal, foi possível descrever 87% dos dados e pode-se constatar que todas as amostras diferiram-se do controle quanto aos parâmetros analisados. Assim, as argilas analisadas podem futuramente, após mais estudos, serem utilizadas na remoção do cobre da cachaça.Termos para indexação: Bebida, cinética, isotermas, adsorção.

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“…The concentration of methanol was not influenced by the treatment employed in this study, the data corroborate that found by Lima et al (2006; and by Duarte et al (2012).…”

Section: Adsorption Isothermssupporting

confidence: 91%

Removal of copper in cachaças using clays

et al. 2014

Self Cite

View full text Add to dashboard Cite

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“…The assessments of the cachaça samples were performed in four sessions, each of which dealt with the evaluation of five samples of cachaças according to the methodologies proposed by Duarte et al (2012) for quantitative descriptive analysis. From this procedure, a spreadsheet was generated with the definition of descriptive terms (Duarte et al, 2012;Rota et al, 2013). The assessment environment had natural lighting complemented by white artificial light and a temperature of 22° C. The samples provided to the tasters were served in coded ISO glasses, in a volume of 15 mL.…”

Section: Assessment Of Sensory Qualitymentioning

confidence: 99%

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

et al. 2021

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The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices -GMP -of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physicalchemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.

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“…() evaluated sugarcane vinegar on the sensory basis and found it to be of good quality with the special fragrant flavor of the sugarcane, while Duarte et al . () reported a decrease in furfural acid in sugarcane spirits when subjected to storage after filtration through activated charcoal.…”

Section: Resultsmentioning

confidence: 98%

Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

Kocher

Dhillon

Joshi

2012

Journal of Food Processing and Preservation

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Sugarcane with a high content of sugar is a potential substrate for making vinegar through alcoholic and acetous fermentation. As an alternative to the longer traditional batch scale vinegar fermentation, a fermentation process involving successive discontinuous cycles of acetification was developed. The cycles standardized for 3 days of shaking (75 rpm) and addition of (NH4) 2SO4 and KH2PO4 were recycled with previous lots of fermentation resulting in vinegar production with a time period of 7.6 days compared with 24 days of batch fermentation. The volatile's characterization of sugarcane vinegar identified 50 compounds with 24 esters, 4 alcohols, 2 phenols (aromatic hydrocarbons), 3 ketones, 6 alkene derivative, 3 carboxylic acids, 1 aldehyde and 8 miscellaneous compounds. Physicochemical characterization of vinegar revealed a maximum total phenol content of 67.09 Ϯ 1.21 mg/100 mL in control while ascorbic acid content of 108.49 Ϯ 1.11 mg/100 mL was best obtained in the treatment of shaking at 75 rpm along with supplements. PRACTICAL APPLICATIONSThe result of this work will have practical applications in providing a less timeconsuming and highly efficient method for vinegar production thus, promoting an impetus to the setting up of natural vinegar production plants in this part of the country.

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Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter

Abstract: Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter Alterações físico-químicas e sensoriais de cachaças envelhecidas submetidas à filtragem com carvão ativado

Cited by 9 publications

References 8 publications

Removal of copper in cachaças using clays

Removal of copper in cachaças using clays

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

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