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Direct infusion electrospray ionization mass spectrometry in the negative ion mode (ESI(-)-MS) was employed to discriminate among fractions arising from the distillation of fermented sugarcane juice during the production of cachaça, a typical Brazilian alcoholic beverage. Aliquots were collected in the course of distillation and their ESI(-)-MS shown to be almost indistinguishable by a simple visual inspection. However, when the ESI(-)-MS data were treated by the principal component analysis (PCA) and hierarchical clustering analysis (HCA) statistical methods, four major groups were clearly determined, the so-called head (two distinct clusters), heart and tail fractions. Furthermore, the recognition of diagnostic ions (and their respective intensities) enabled a more confident establishment of the cutoff position (i.e. the initial and final points of each fraction). In conclusion, ESI-MS, in conjunction with PCA or HCA approaches, proved to be a quite efficient method that allowed for a prompt characterization of each fraction derived from the distillation of brewed sugarcane. The results described herein can, therefore, be useful not only to optimize the production of cachaça but also to improve the quality of the final product.

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A fabricação artesanal da cachaça é uma importante fonte de renda para pequenos e médios produtores agrícolas do estado de Minas Gerais. Na produção da bebida, um dos principais subprodutos gerados é a vinhaça, rica em nutrientes minerais como potássio, nitrogênio, fósforo, cálcio e magnésio, além de apresentar elevado teor de matéria orgânica, favorecendo sua utilização na fertirrigação de áreas cultivadas com cana. Por outro lado, a vinhaça possui um teor significativo de enxofre, baixo pH e alta Demanda Química de Oxigênio (DQO), tornando-a um produto de grande potencial poluidor. De modo geral, de 8 a 10 litros de vinhaça são gerados para cada litro de cachaça produzido. Dentre as técnicas de tratamento da vinhaça, a biodigestão anaeróbica é uma das mais eficientes, promovendo a redução dos poluentes orgânicos associados à geração de bioenergia através da produção do biogás. Logo, a produção de biogás a partir da vinhaça da cana-de-açúcar tem um enorme potencial associado a gestão econômica, energética e ambiental. O presente estudo tem como objetivo avaliar as potencialidades da aplicação da biodigestão anaeróbica no tratamento da vinhaça oriunda da fabricação de cachaça artesanal, no estado de Minas Gerais, contribuindo com informações que visam demonstrar a importância e vantagens desta técnica de obtenção de energia, o biogás. Se a totalidade da vinhaça gerada fosse utilizada na produção de biogás, a quantidade anual de metano produzido em Minas Gerais seria de aproximadamente 3,7 milhões de Nm3.

Purpose: To evaluate the association of alcoholism, smoking habits, and daily practices on the salivary flow of 220 elderly Brazilians, between 65 and 74 years of age. Materials and methods: This is an exploratory, analytical, quantitative study. Subjects were selected through proportional stratified sampling. The stimulated salivary flow was measured by the Navazesh method. To assess alcohol dependence and smoking, the Alcohol Use Disorders Identification Test (AUDIT) and Questionnaire of Smoking Urges Brief (QSU-B) questionnaires were used, respectively. Data were analyzed using STATA software, using Pearson's chi-square test, and logistic regression. Results: The mean age was 69.9, the majority were women (59%), of brown ethnicity (55.9%), with up to 8 years of schooling (62.7%), income of up to a minimum wage (46.4%) and married (62.3%). There was a prevalence of 43.2% of individuals with hyposalivation, mostly aged 70 to 74 years old. There was an association between reduced salivary flow and elderly people who ingested less liquid and with those who brushed their teeth less frequently. The variables age, sex, fluid intake and craving for smoking explained, on average, 43% of the occurrences of hyposalivation in the studied population. Conclusion: Elderly women, aged 70 and over, who drink a small amount of liquids during the day, are more susceptible to hyposalivation and need to be monitored more closely by the health team involved. Clinical relevance: Hyposalivation in the elderly can impact their quality of life, therefore the present study is important to understand some factors that may worsen this condition.

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