Physicochemical quality of a blend of domestic cachaças from the south of Minas Gerais

Fernandes, Welington; Cardoso, María das Graças; Vilela, Fernando José; Morais, Augusto Ramalho de; Silva, Vanisse de Fátima; Nelson, David Lee

doi:10.1016/j.jfca.2006.01.012

Cited by 19 publications

(26 citation statements)

References 11 publications

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“…These values are higher than those found by Fernandes et al (2007), which ranged from 0.2 to 10.7 mg.L -1 for copper in cachaças produced in southern Minas Gerais. In that same period, Miranda et al (2007) found values ranging from 0 to 12 mg.L -1 in 94 different samples of sugarcane spirits, and 15% of the samples presented concentrations above the maximum legal limit.…”

Section: Reagentscontrasting

confidence: 73%

Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

et al. 2012

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Seventy-one samples of sugarcane spirits from small and average size stills produced in the northern and southern Minas Gerais (Brazil) were analyzed for acrolein using HPLC (High Performance Liquid Chromatography). Ethanol and copper concentrations and volatile acidity were also determined according to methods established by the Ministry of Agriculture, Livestock and Supply (MAPA). A total of 9.85% of the samples tested showed levels of acrolein above the legal limits, while the copper concentrations of 21.00% of the samples and the volatile acidity of 8.85% of the samples were higher than the limits established by the Brazilian legislation. The concentration of acrolein varied from 0 to 21.97 mg.100 mL-1 of ethanol. However, no significant difference at 5% of significance was observed between the samples produced in the northern and southern Minas Gerais. The method used for determination of acrolein in sugarcane spirits involved the formation of a derivative with 2,4-dinitrophenylhydrazine (2,4-DNPH) and subsequent analysis by HPLC.

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Section: Reagentscontrasting

confidence: 73%

Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

et al. 2012

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“…The content of ethanol, the main alcohol found in aguardente, ranged from 39 to 47% (v=v), within the legal limits of MAPA. This range of ethanol has also been previously reported by Fernandes et al (2007). The profile of isoamyl alcohol levels was less than previously reported values for other sugarcane spirits (Cardoso et al 2003).…”

Section: Alcoholssupporting

confidence: 67%

Multivariate Analysis for the Classification Differentiation of Brazilian Sugarcane Spirits by Analysis of Organic and Inorganic Compounds

Penteado

Masini

2009

Analytical Letters

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Brazilian sugarcane spirits were analyzed to elucidate similarities and dissimilarities by principal component analysis. Nine aldehydes, six alcohols, and six metal cations were identified and quantified. Isobutanol (LD 202.9 mg L À1 ), butiraldehyde (0.08-0.5 mg L À1 ), ethanol (39-47% v=v), and copper (371-6068 mg L À1 ) showed marked similarities, but the concentration levels of n-butanol (1.6-7.3 mg L À1 ), sec-butanol (LD 89 mg L À1 ), formaldehyde (0.1-0.74 mg L À1 ), valeraldehyde (0.04-0.31 mg L À1 ), iron (8.6-139.1 mg L À1 ), and magnesium (LD 1149 mg L À1 ) exhibited differences from samples.

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“…Standard physico‐chemical analysis Analyses of pH, density, ethanol content, and the concentrations of volatile acids, higher alcohols, aldehydes, esters, methanol, and secondary metabolites were performed according to the methodologies proposed by Fernandes and others (2007) and Brasil (1988).…”

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confidence: 99%

Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology

Duarte¹,

Amorim²,

Lago³

et al. 2011

Journal of Food Science

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Physicochemical quality of a blend of domestic cachaças from the south of Minas Gerais

Cited by 19 publications

References 11 publications

Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

Multivariate Analysis for the Classification Differentiation of Brazilian Sugarcane Spirits by Analysis of Organic and Inorganic Compounds

Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology

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