Bioethanol is a biofuel produced mainly from the fermentation of carbohydrates derived from agricultural feedstocks by the yeast Saccharomyces cerevisiae. One of the most widely adopted strains is PE-2, a heterothallic diploid naturally adapted to the sugar cane fermentation process used in Brazil. Here we report the molecular genetic analysis of a PE-2 derived diploid (JAY270), and the complete genome sequence of a haploid derivative (JAY291). The JAY270 genome is highly heterozygous (;2 SNPs/kb) and has several structural polymorphisms between homologous chromosomes. These chromosomal rearrangements are confined to the peripheral regions of the chromosomes, with breakpoints within repetitive DNA sequences. Despite its complex karyotype, this diploid, when sporulated, had a high frequency of viable spores. Hybrid diploids formed by outcrossing with the laboratory strain S288c also displayed good spore viability. Thus, the rearrangements that exist near the ends of chromosomes do not impair meiosis, as they do not span regions that contain essential genes. This observation is consistent with a model in which the peripheral regions of chromosomes represent plastic domains of the genome that are free to recombine ectopically and experiment with alternative structures. We also explored features of the JAY270 and JAY291 genomes that help explain their high adaptation to industrial environments, exhibiting desirable phenotypes such as high ethanol and cell mass production and high temperature and oxidative stress tolerance. The genomic manipulation of such strains could enable the creation of a new generation of industrial organisms, ideally suited for use as delivery vehicles for future bioenergy technologies.

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The profile of volatile compounds and aging markers in sugar cane spirits aged for 36 months in casks made of 10 types of wood were studied. The ethanol content, volatile acidity, aldehydes, esters, higher alcohols, and methanol were determined. In addition, gallic, vanilic and syringic acids, siringaldehyde, coniferaldehyde, sinapaldehyde, vanillin, 5-hydroxymethylfurfural and furfural were identified and quantified. The profile of volatile compounds characterised aging in each type of wood. The beverage aged in oak cask achieved the highest contents of maturation-related congeners. The Brazilian woods, similar to oak, were jequitibá rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde. Although oak wood conferred more chemical complexity to the beverage, Brazilian woods, singly or complementarily, present potential for spirit characterisation and for improving the quality of sugar cane spirits.

A produção de aguardente de cana e de cachaça no Brasil atinge 1,5 bilhões de litros anuais, representando 87% da produção nacional de bebidas alcoólicas destiladas. O consumo médio per capita do brasileiro é de 9,4 L/ano. O setor emprega cerca de 450 mil trabalhadores e movimenta internamente US$ 1,0 bilhão por ano (BOZA; OETERRER, 1999).A aguardente de cana possui uma graduação alcoólica de 38 a 54% em volume, a 20 °C. É obtida de destilado alcoólico simples de cana-de-açúcar (Saccharum officinarum L.) ou pela destilação do mosto fermentado de cana-de-açúcar, podendo ser adicionada de açúcares em até 6 g.L -1 . A aguardente de cana pode conter até 30 g.L -1 de açúcares, devendo, porém, ter sua denominação acrescida da palavra "adoçada" (BRASIL, 2005).A aguardente de cana envelhecida refere-se à bebida que contiver, no mínimo, 50% de aguardente de cana envelhecida em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período não inferior a um ano. A aguardente de cana Premium é o destilado 100% envelhecido em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período mínimo de um ano. Já aguardente de cana extra premium é aquela 100% envelhecida em recipiente de madeira apropriado, com capacidade máxima de 700 L, por um período mínimo de três anos (BRASIL, 2005).Além dos seus componentes principais, água e etanol, a aguardente apresenta, ainda que em baixas concentrações, componentes secundários formados principalmente durante a fermentação alcoólica e selecionados pelo processo de destilação e pela etapa de maturação do destilado. Tais componentes pertencem às classes funcionais dos ácidos, ésteres, aldeídos e álcoois, e em proporções menores formam-se também cetonas, compostos fenólicos, aminas e mercaptanas (MAIA, 1994).O envelhecimento da aguardente em tonéis de madeira promove diminuição significativa do sabor alcoólico e da agressividade da bebida, com simultâneo aumento da doçura e do sabor de madeira, proporcionando uma efetiva melhora sensorial do produto (CARDELLO; FARIA, 1999). AbstractThe chemical composition of aguardente -Brazilian sugar cane alcoholic drink -under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met ...

*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 ...

Sparkling wines have become a popular beverage in recent years, and the production of these wines is subject to adulteration during fermentation. This study investigated the stable carbon isotopic composition (expressed as delta(13)C) of the wine and of the CO(2) bubbles produced during the second fermentation for a number of sparkling wines produced in different countries around the world. Carbon isotope ratio analyses were used to estimate the addition of sugar obtained from C(4) plants (sugar cane or corn). The average delta(13)C values of the Brazilian brut, demi-sec, and doux sparkling wines were -20.5 +/- 1.2 per thousand (n = 18), -18.1 +/- 1.3 per thousand (n = 9), and -15.8 per thousand (n = 1), respectively. These values were statistically heavier (more positive carbon isotope ratio values) than the average delta(13)C of sparkling wines produced in other parts of South America (Argentina and Chile, -26.1 +/- 1.6 per thousand, n = 5) and Europe (France, Germany, Italy, Portugal, and Spain, -25.5 +/- 1.2 per thousand, n = 12), but not statistically different from sparkling wines produced in the United States or Australia. The most likely explanation for differences in the carbon isotope ratios of wines from these different regions is the addition of C(4) sugar during the production of some sparkling wines from Australia, Brazil, and the United States. The isotopic composition of the CO(2) bubbles (delta(13)C-CO(2)) followed similar trends. The average delta(13)C-CO(2) of most of the Brazilian and Argentine sparkling wines was -10.8 +/- 1.2 per thousand (n = 23), indicating that the likely source of carbon for the second fermentation was sugar cane. Conversely, the average delta(13)C-CO(2) of most of the sparkling wines produced in Chile and Europe was -22.0 +/- 1.2 per thousand (n = 13), suggesting that a different sugar (most likely sugar beet) was most used in the second fermentation. It was concluded that in many cases, the carbon isotope ratios of sparkling wine and CO(2) bubbles can provide valuable information about the sugar sources.

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A produção de aguardente de cana e de cachaça no Brasil atinge 1,5 bilhões de litros anuais, representando 87% da produção nacional de bebidas alcoólicas destiladas. O consumo médio per capita do brasileiro é de 9,4 L/ano. O setor emprega cerca de 450 mil trabalhadores e movimenta internamente US$ 1,0 bilhão por ano.A aguardente de cana possui uma graduação alcoólica de 38 a 54% em volume, a 20 °C. É obtida de destilado alcoólico simples de cana-de-açúcar (Saccharum officinarum L.) ou pela destilação do mosto fermentado de cana-de-açúcar. Destilado alcoólico simples de cana-de-açúcar é o produto obtido pelo processo de destilação simples ou por destilo-retificação parcial AbstractThis study evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree). The simple alcoholic distillate which originated the sugar cane spirit was produced at the Distillery of ESALQ/USP. After aging, the sugar cane spirits were analyzed in terms of ethanol concentrations o, volatile acidity, furfural, aldehydes, esters, higher alcohols, methanol, copper, total phenolic compounds, color, and sensorial acceptance. Regardless the type of wood the casks were made of, the aged sugar cane spirits became darker and presented higher concentrations of volatile acidity, furfural, esters, higher alcohols, congeners, and total phenolic compounds than the simple alcoholic distillate. On the other hand, the aged sugar cane spirits presented lower concentrations of aldehydes, methanol, and copper than the simple alcoholic distillate. The statistical analysis, considering the global physicochemical composition of the sugar cane spirits aged in the casks made of different types of wood, showed similarities among the sugar cane spirits aged in the casks of peanut wood, araruva or striped wood, and cariniana legalis. It also indicates similarities among the sugar cane spirits aged in the casks of red cabreuva and pear tree and among the sugar cane spirits aged in the casks of oak, cherrywood, Brazilian gold wood, and purple tabebuia. The sugar cane spirits aged in the casks of the different types of wood were in accordance with the composition and quality standards established by the Brazilian laws. The sugar cane spirit aged in oak presented the best sensorial acceptance. Among the Brazilian woods, purple tabebuia, peanut wood, red cabreuva, cherrywood and pear tree were those that produced sugar cane spirits with better sensorial qualities. Keywords: composition; sugar cane spirit; aging; woods. ResumoEste trabalho determinou aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida por 3 anos em tonéis de diferentes madeiras (amendoim, araruva, cabreúva, carvalho, cerejeira, grápia, ipê-roxo, jequitibá e pereira). O destilado alcoólico simples que originou a aguardente foi produzido na...