Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as wastewater, coffee pulp, mucilage, and husk. These byproducts have sugars and nutrients that can be converted into value-added products via microbial action. In this study, for the first time, we evaluated the potential of coffee pulp and coffee wastewater as substrate for alcoholic fermentation produce a distilled beverage. The must composed by dry or wet coffee pulp and coffee wastewater added of commercial sucrose or sugarcane molasses was fermented by S. cerevisiae. After a screening step, a larger fermentation was carried out with the wet pulp added of sucrose due to its higher alcoholic fermentation efficiency. The distilled beverage contained 38% (v/v) ethanol and 0.2 g/L of acetic acid. The contaminants furfural, hydroxymethylfurfural and ethyl carbamate were below detection level. Among the 48 volatile compounds detected, the majority (21) were ethyl esters usually associated with floral and sweet aromas. Ethyl decanoate (996.88 lg/L) and ethyl dodecanoate (1088.09 lg/L) were the most abundant esters. Coffee spirit presented taste acceptance of 80% and sugarcane spirit, 70%. The tasters indicated an aroma acceptance of 86% for the coffee spirit and 78% for the sugarcane spirit. The results of this work demonstrate the potential for using coffee by-products to produce a good quality distilled beverage. Considering our results, especially sensorial analysis, we can infer that the produced coffee beverage represents a new alternative for adding value to the coffee production chain.

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The present work aimed to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in still and industrial cachaça. The four contaminants ethyl carbamate, 2,3-butanedione, furfural (FU) and 5-hydroxymethylfurfural (5-HMF) were analyzed in spirits produced by alembic and column distillation. Forty-four samples of cachaça were collected in the southern, central-western, and southeastern regions of the state of Minas Gerais and in the state of São Paulo. The samples were subjected to chromatographic analysis. Ethyl carbamate, 2,3-butanedione, furfural and 5-HMF were characterized and quantified by HPLC. Two samples of spirits were found to contain concentrations of ethyl carbamate that were greater than the legal limits, ranging from 245.31 to 235.53 μg L-1. None of the alembic samples had concentrations higher than the legal limit. The spirits obtained by column disitllation contained higher concentrations of the 2,3-butanedione than the alembic liquors. An analytical method was developed and validated for the quantification of furfural and 5-HMF, and the spirits obtained by column distillation contained concentrations higher than the limit established by legislation.

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