Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Soares, Thaís Louise; Silva, Cristina Ferreira; Schwan, Rosane Freitas

doi:10.1590/s0101-20612011000100027

Cited by 5 publications

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References 2 publications

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“…Also, 1-hexanol ( 9) is reported in literature as a compound that produces important aromatic responses in alcoholic beverages, such as cachaça and rum (Pino et al 2012). Soares et al (2011) reported that this compound is produced by yeasts, but the amount produced varies with the fermentation conditions, the genus, species, and, probably, with the strain used.…”

Section: Chemical Profile Of Non-aged Artisanal Cachaça Samplesmentioning

confidence: 99%

Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

et al. 2021

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This study focuses on the determination of the chemical profile of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identified in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profile, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difficult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the compounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.

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Section: Chemical Profile Of Non-aged Artisanal Cachaça Samplesmentioning

confidence: 99%