Estudo do efeito da irradiação gamma (60CO) na qualidade da cachaça e no tonel de envelhecimento

Abstract

RESUMOO processo de envelhecimento ou maturação das bebidas proporciona uma melhora nas características sensoriais da cachaça, tornandoa de qualidade superior e de maior valor econômico. O método tradicional de maturação de bebidas é sua interação com madeiras, sendo que a irradiação pode acelerar este processo de envelhecimento. A cachaça e os tonéis de carvalho de 20 L de capacidade foram submetidos à irradiação gama (150 Gy). Análises físico-químicas e cromatográficas foram realizadas periodicamente ao longo de 390 dias do período de envelhecimento da bebida. A irradiação da cachaça e do tonel não alterou a maioria dos componentes voláteis do coeficiente de congêneres como acidez volátil, ésteres, álcoois superiores e furfural durante os 390 dias. Há evidências, entretanto, de que os parâmetros de alguns componentes como aldeídos, taninos, cor e teor de cobre são de alguma forma influenciados, resultando em aceleração parcial do processo de maturação ou envelhecimento. Ao final do período de envelhecimento, foi feita uma análise sensorial com 30 provadores não treinados. A aceleração do processo de envelhecimento foi confirmada pela avaliação sensorial, e a cachaça e/ou tonel irradiados receberam maior indicação de aprovação em todos os parâmetros analisados (aroma, sabor e aparência). Palavras-chave: cachaça, qualidade, irradiação, maturação. SUMMARY STUDY OF THE EFFECT OF GAMMA IRRADIATION ( 60 CO) ON THE QUALITY OF SUGAR CANE SPIRIT AND ON THE CASK OF MATURATION.The ageing or maturing process of drink improves the sensorial characteristics of the product making it a qualified drink with higher economical value. The traditional maturing method of drinks involves their interaction with wood and irradiation can accelerate this ageing process. Sugar cane spirit and oak barrels with a 20 L capacity were treated using gamma irradiation (150 Gy). Physical-chemical and chromatographic analyses were constantly performed for 390 days during the drink ageing period. The sugar cane spirit and barrel irradiation did not change most volatile components of the same type coefficient such as volatile acidity, esters, superior alcohols and furfural throughout the 390 days. There is evidence, however, that some component parameters like aldehydes, tannin, color and copper concentration are in some way influenced resulting in partial acceleration of the ageing or maturing process. At the end of the ageing period, a sensorial analysis was made using 30 non-trained people who tasted the drink. The ageing process acceleration was confirmed by the sensorial evaluation, where the irradiated sugar cane spirit and/or barrel had higher approval regarding all parameters analyzed (scent, flavor and appearance).

Influence of gamma radiation on the antimicrobial activity of crude extracts of Anacardium occidentale L., Anacardiaceae, rich in tannins

“…It were shown that gamma radiation can increases (Moussaid et al, 2000, Mechi et al 2005, Miranda et al 2006, Bhat et al 2007, Stajner et al 2007, decreases (Villavicencio et al 2000;Brigide & Canniatti-Brazaca, 2006, Toledo et al, 2007 or unchanged levels of total phenols and/or tannins (Koseki et al, 2002) in plant extracts from some plants, and raw or cooked, which had considerable percentage of moisture, favoring the indirect effects of radiation (Mechi et al, 2005, Brigid & Canniatti-Brazaca, 2006. These studies are unprecedented as the characterization of dry vegetable matter, which dominates the interaction of gamma radiation from the direct effect.…”

Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter

“…According to Egorov and Rodopulo (1994), mentioned by Miranda, Hoii and Alcarde (2006), furfural concentration, a compound that can originate from the degradation of the wood pentose, tends to increase with the maturation of the distillate, which can explain the high values found for this compound before the filtering. In the present study, it was verified that the filtering process was efficient in the removal of this compound reducing it to levels below those established by the legislation.…”

“…The transformation from the originally strong product into a product with softer and desirable characteristics also occurs, increasing its acceptability by the consumer FARIA, 2000). Miranda, Hoii and Alcarde (2006) state that in such process, several chemical reactions that provide the incorporation of compounds originating from the wood of the containers occur, as well as reactions among some compounds present in the drink originating from pre-aging stages.…”

“Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity

“…The differences can be explained due to factors such as type of wood used in the aging, barrel ability, storage time of the beverage, size and pre-treatment of barrel, environmental conditions as temperature and humidity of storage environment and alcohol content of the beverage. These related parameters influence the composition of phenolic compounds extracted from wood during the aging process of the beverage [7].…”