Qualidade química de cachaças e de aguardentes brasileiras

Abstract

*A quem a correspondência deve ser enviada ResumoNeste trabalho elaborou-se um levantamento de marcas comerciais de cachaça e aguardente quanto à conformidade com os padrões de identidade e qualidade previstos pela legislação vigente. Atualmente, o consumo da aguardente de cana vem crescendo em todas as classes da sociedade nacional, tornando-se também uma bebida fina no mercado externo. Mas isso gera também dificuldades aos fabricantes de aguardente e cachaça, que muitas vezes enfrentam barreiras para entrar no mercado externo, principalmente devido à qualidade e à falta de padronização da bebida. Aguardentes de cana e cachaça foram analisadas mediante métodos físico-químicos e cromatográficos quanto aos seus padrões de qualidade. Observou-se grande variação na concentração dos componentes secundários destas bebidas. Os teores de álcoois superiores, acidez e ésteres foram os que mais oscilaram, indicando que a aguardente brasileira apresenta grande variabilidade de compostos químicos entre as marcas estudadas. Das 94 marcas analisadas, 48% delas se encontraram em não conformidade com a legislação nacional em pelo menos um dos componentes analisados. Palavras-chave: composição; aguardente de cana; cachaça; padrão de qualidade. AbstractA study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product's low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards. Keywords: composition; sugarcane spirit; cachaça; quality pattern. , em países como Alemanha, Itália, França, Estados Unidos e Japão, a aguardente e a cachaça são consumidas principalmente sob a forma de coquetel, com destaque à "caipirinha", sendo que no Brasil estima-se que 70% da aguardente é consumida pura. Qualidade química de cachaças e de aguardentes brasileirasApesar da tradição e importância econômica desta bebida, a cadeia produtiva da aguardente no país não é tecnologicamente homogênea, havendo uma busca no desenvolvimento de tecnologias para aperfeiçoar e controlar a qualidade e a padronização da bebida. O aprimoramento da qualidade e da padronização da aguardente e da cachaça é essencial para que a bebida atenda aos padrões internacionais e seja aceita pelo ...

Obtaining physical-chemical analysis of the alcoholic distillate of cajarana (Spondias sp) in semiarid Paraiba

“…The concentration of each component was lower than that prescribed by law, as shown in Table 5, and the furfural values were higher than those found by works Asquieri et al (2009) andMiranda et al (2007), which makes the beverage without carcinogenic compounds.…”

“…The alcohol distillate of Cajarana has a methanol content of 62.1 mg / 100 ml, being above the maximum allowed by Brazilian law of 20 mg / 100 ml (Brazil, 2005), higher than the brandy of jabuticaba 4.3 mg / 100 ml (Asquieri et al, 2009) and higher than the analysis of Brazilian spirits in studies performed by Miranda et al (2007), which is 8.53 mg / 100 ml. The high concentration of methanol in the distillate of Cajarana regarding the jabuticaba and sugar cane is due to the high concentration of pectin in Cajarana.…”

“…Values found by Asquieri et al (2009) for jabuticaba spirits and Miranda et al (2007), studies over Brazilian spirits, were respectively equal to 13.60 mg / 100 ml and 19.78 mg / 100 ml. The acetaldehyde is a compound that interferes negatively on brandy quality, because it can cause headaches, intoxication and problems related to the central nervous system (Cardoso, 1998).…”

“…The value found for the distillate of Cajarana, is 164.3 mg / 100 ml, this is below the maximum allowed by law, higher values were found for brandy of jabuticaba (Asquieri et el., 2009), which was 357 mg / 100 ml, and the analyzes for spirits and sugar cane cachaça, in a study conducted by Miranda et al (2007), which was 46.23 mg / 100 ml. Reasonable concentration of esters in Cajarana distillate is responsible for its discrete characteristic aroma (Winhol, 1976), this may have occurred due to the low content of alcohol formed during fermentation, or according to Aquarone (2001) at a distillation rate slightly larger than the ideal.…”

“…According to studies by Faria and Pourchet (1989) and Nascimento et al (1998), cachaça distilled in copper destillery showed a higher aldehydes and methanol levels that the spirits distilled in stainless steel destillery, which in turn contained higher concentrations of higher alcohols and esters. After distillation, the cachaça must present an alcohol content between 38 to 48 GL (Miranda et al, 2007), and a quantity of a product "secondary" responsible for the characteristic flavor and odor (Almeida and Barreto, 1971;Lima, 1964;Yokoya, 1995).…”