Sugarcane Spirit
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Cachaça production from sugarcane infested by Diatrea saccharalis
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatre
Food Sci. Technol. Publicado em: 2020-03
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2. Cachaça production from sugarcane infested by Diatrea saccharalis
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatre
Food Sci. Technol. Publicado em: 09/12/2019
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3. Electrode Material Containing Graphite Incorporated to an Amino-Functionalized Polydimethylsiloxane Network for the Detection of Copper
Graphite was incorporated to a polydimethylsiloxane (PDMS) polymer network functionalized with amino groups to obtain an electrode material and used to detect copper ions in aqueous solutions and sugarcane spirit. The polymer network was prepared with PDMS, 3-aminopropyl-trimethoxysilane (APTMS), tetraethyl orthosilicate (TEOS) with addition of graphite to o
J. Braz. Chem. Soc.. Publicado em: 2018-08
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4. ALÉM DA CAIPIRINHA: CACHAÇA COMO SOLVENTE PARA SÍNTESE ORGÂNICA E EXTRAÇÃO DE PIGMENTO
Cachaça (brazilian sugarcane spirit) was applied for the first time as an alternative solvent in undergraduate experiments of organics synthesis, and natural dye extraction. The classical Claisen-Schmidt condensation of benzaldehyde with acetophenone and with acetone were employed to demonstrate the cachaça viability as solvent. Cachaça was also the recry
Quím. Nova. Publicado em: 2017-10
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5. Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the mi
Food Sci. Technol. Publicado em: 2014-12
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6. Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and th
Braz. arch. biol. technol.. Publicado em: 2013-02
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7. Cachaça orgânica : qualidade e influência dos métodos de preparo da matéria-prima / Organic sugarcane spirit: influence of quality and methods of preparation of raw materials
O objetivo deste trabalho foi avaliar as características físico-químicas e aceitabilidade de cachaças produzidas com caldo originado de diferentes preparos da cana-de-açúcar orgânica. Utilizou-se a variedade RB867515 nos seguintes tratamentos: A = moagem da cana-de-açúcar com palhas e cascas; B = moagem da cana-de-açúcar sem palhas e com cascas; C
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/05/2012
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8. Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions
As concentrações de 39 compostos orgânicos foram determinadas em três frações (cabeça, coração e cauda) obtidas da destilação em alambique do caldo de cana fermentado. Os resultados foram avaliados utilizando-se análise de variância (ANOVA), teste de Tukey, análise de componentes principais (PCA), agrupamento hierárquico (HCA) e análise discr
J. Braz. Chem. Soc.. Publicado em: 09/08/2012
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9. Chronic consumption of distilled sugarcane spirit induces anxiolytic-like effects in mice
OBJECTIVE: Chronic ethanol consumption is a major public health problem throughout the world. We investigated the anxiolytic-like effects and the possible ever injury induced by the chronic consumption of ethanol or sugarcane spirit in mice. METHOD: Adult mice were exposed to a two-bottle free-choice paradigm for 6 weeks. The mice in Group A (n = 16) had acc
Clinics. Publicado em: 2011
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10. Pattern recognition applied applied to mineral characterization of Brazilian coffees and sugar-cane spirits.
2005
Spectrochimica Acta Part B v. 60. Publicado em: 2011
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11. Synchronous scanning phosphorimetry for the selective determination of chrysene: a metrological study
Room-temperature phosphorimetry was used to quantify trace levels of chrysene in sugar-cane spirits and in fish bile. A selective phosphorescence enhancer (AgNO3) and synchronous scanning allowed the detection of ng amounts of chrysene. Accuracy (113 ± 17%) and selectivity was evaluated using the CRM-NIST-1647d - Priority Pollutant Polycyclic Aromatic Hydro
Química Nova. Publicado em: 2010
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12. Teores de carbamato de etila em aguardentes de cana e mandioca: parte II
Herein, we report the concentration of ethyl carbamate (EC) and copper in 380 samples of sugar-cane spirit and 45 samples of manioc spirit as determined by GC-MS and FAAS respectively. The cyanide content determined spectrophotometrically is reported for the manioc spirit. Sugar cane spirit produced by alembic distillation (70,0 µg L-1) shown a lower conten
Química Nova. Publicado em: 2009