Sugarcane Spirits
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Evaluation of Glycerol Profiles in Sugarcane Spirits (Cachaças)
Um novo método para quantificação de glicerol em aguardentes de cana de açúcar (cachaças) foi proposto baseado na derivatização das amostras com cloreto de benzoíla seguido por extração em fase sólida e análise via cromatografia líquida de alta eficiência com detector de arranjo de diodos. Os limite
J. Braz. Chem. Soc.. Publicado em: 2015-01
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2. 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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3. Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cachaças)
A correlação entre a composição química e os dados sensoriais de 28 amostras de cachaças foi investigada através de análise de componentes principais (PCA). Um modelo químico usando análise discriminante linear (LDA) para classificar as amostras de cachaças de acordo com suas qualidades sensoriais foi então elaborado. Este modelo apresentou habil
J. Braz. Chem. Soc.. Publicado em: 2013-06
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4. 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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5. Brazilian vodkas have undetectable levels of ethyl carbamate
While in Europe vodka is mainly derived from potatoes or cereals, a large proportion of Brazilian vodka is likely obtained from sugarcane, which contains ethyl carbamate (EC) precursors. EC, in addition to several other contaminants and congeners, were investigated in 32 samples of Brazilian vodka. All samples complied with the Brazilian regulations for cong
Quím. Nova. Publicado em: 2013
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6. Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas
Six wines were distilled in two different distillation apparatus (alembic and column) producing 24 distillates (6 for each alembic fraction - head, heart and tail; 6 column distillates). The chemical composition of distillates from the same wine was determined using chromatographic techniques. Analytical data were subjected to Principal Component Analysis (P
Química Nova. Publicado em: 2012
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7. 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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8. Ácidos orgânicos em aguardentes produzidas em alambique e em coluna
The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of st
Química Nova. Publicado em: 2011
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9. Avaliação sensorial das bebidas aguardente industrial de cana-de-açúcar e cachaça de alambique: uma contribuição para o desenvolvimento de um protocolo de análise / Sensory evaluation of the beverages idustrial sugarcane spirits and cachaça: a contribution to the development of a protocol analysis
O objetivo deste trabalho foi avaliar o perfil sensorial de aguardente de cana industrial e cachaça de alambique por duas equipes sensoriais distintas. Foram selecionadas 16 marcas comerciais de aguardente de cana industrial e cachaça de alambique no comércio de Viçosa, MG e Fortaleza, CE. Foram realizadas análises cromatográficas, utilizando cromatogr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/09/2010
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10. 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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11. Organic acids in sugarcane spirits / Ácidos orgânicos em aguardente de cana de açúcar
A fim de contribuir para o conhecimento da composição química da aguardente de cana de açúcar e da eficiência de algumas etapas de sua produção, verificou-se o perfil qualitativo e quantitativo de 15 ácidos orgânicos (ácidos acético, lático , glicólico, pirúvico, oxálico, malônico, succínico, glutárico, caprico, citramálico, málico, láu
Publicado em: 2010
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12. Removal of copper(II) from sugar-cane spirits employing chitosan
A method employing chitosan as complexant agent in the removal of copper(II) ions generally present in the Brazilian cachaça samples is herein proposed. The efficiency of this method is attributed to its high capacity of metal cations adsorption, mainly due to presence of hydroxyl and amine groups that can serve as chelating sites. The removal of copper(II)
Química Nova. Publicado em: 2010