Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still

Alcarde, André Ricardo; Souza, Paula Araújo de; Belluco, André Eduardo de Souza

doi:10.1590/s0103-90162010000300005

Cited by 13 publications

(6 citation statements)

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“…[16][17][18] Além dos alcoóis supracitados, os alcoóis superiores com 3 a 5 átomos de carbono (por ex., 2-metilbutanol-1, 3-metilbutanol-1, pentanol, 2-metilpropanol-1 e propanol) são frequentemente encontrados em bebidas destiladas, sendo os principais representantes do grupo de compostos minoritários das aguardentes de cana (compostos secundários). 16,19 Esses alcoóis são conhecidos como "óleo fúsel", sua produção parece ser uma caracterís-tica das leveduras em geral e as quantidades produzidas variam com as condições de fermentação, o gênero, a espécie e, provavelmente, a cepa utilizada. 16 Esses alcoóis superiores costumam ter grande influência sobre o sabor das bebidas alcoólicas, apresentando odores característicos tradicionalmente associados às mesmas.…”

Section: Alcoóisunclassified

A fração volátil das aguardentes de cana produzidas no Brasil

Moreira

Netto

2012

Quím. Nova

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Recebido em 15/7/11; aceito em 20/4/12; publicado na web em 10/8/12 THE VOLATILE FRACTION OF SUGAR CANE SPIRITS PRODUCED IN BRAZIL. The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.

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Section: Alcoóisunclassified

A fração volátil das aguardentes de cana produzidas no Brasil

Moreira

Netto

2012

Quím. Nova

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“…Cardeal et al 16 monitored the alembic distillation process by fingerprint chromatogram analysis without using chemometrics tools. Alcarde et al 17 evaluated the secondary components of sugarcane spirits during double distillation process in a rectifying still in order to verify the cut point according to the ethanol concentration between head and tail fractions. Scanavini et al 18 presented the application of a differential distillation model for the simulation of cachaça production in alembic.…”

Section: Introductionmentioning

confidence: 99%

Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Serafim¹,

Galinaro²,

Silva³

et al. 2012

J. Braz. Chem. Soc.

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As concentrações de 39 compostos orgânicos foram determinadas em três frações (cabeça, coração e cauda) obtidas da destilação em alambique do caldo de cana fermentado. Os resultados foram avaliados utilizando-se análise de variância (ANOVA), teste de Tukey, análise de componentes principais (PCA), agrupamento hierárquico (HCA) e análise discriminante linear (LDA). De acordo com PCA e HCA, os dados experimentais conduzem à formação de três agrupamentos. As frações de cabeça deram origem a um grupo mais definido. As frações coração e cauda apresentaram alguma sobreposição coerente com sua composição em ácidos. As habilidades preditivas de calibração e validação dos modelos gerados pela LDA para a classificação das três frações foram de 90,5 e 100%, respectivamente. Este modelo reconheceu como coração doze de treze cachaças comerciais (92,3%) com boas características sensoriais, apresentando potencial para a orientação do processo de cortes.Concentrations of 39 organic compounds were determined in three fractions (head, heart and tail) obtained from the pot still distillation of fermented sugarcane juice. The results were evaluated using analysis of variance (ANOVA), Tukey's test, principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). According to PCA and HCA, the experimental data lead to the formation of three clusters. The head fractions give rise to a more defined group. The heart and tail fractions showed some overlap consistent with its acid composition. The predictive ability of calibration and validation of the model generated by LDA for the three fractions classification were 90.5 and 100%, respectively. This model recognized as the heart twelve of the thirteen commercial cachaças (92.3%) with good sensory characteristics, thus showing potential for guiding the process of cuts.

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“…This approach favours a decrease in n‐propanol, iso‐butanol and isoamyl contents in the distillate ( 22 ) . However, distillation in stills does not control the amount of these compounds in separated fractions ( 23 ) due to the affinity of higher alcohols for ethanol. Consequently, these compounds associate with the alcohol during distillation ( 22 ) .…”

Section: Resultsmentioning

confidence: 99%

Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort

et al. 2021

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Distinctive sensory characteristics increase the competitive advantage of distilled spirits. In Brazil, cachaça is the most consumed spirit, although consumption of whisky, mainly imported from the United States and Scotland, is also important. This study assessed the chemical and sensory quality of distilled spirits created from combinations of sugarcane juice and malted barley wort. Prepared separately and mixed in five different proportions, A – 100% sugarcane juice, B – 75% + 25%, C – 50% + 50%, D – 25% + 75%, E – 100% malted barley wort, fermented at 30°C with 1.5 g/L Saccharomyces cerevisiae LNF CA‐11 and Fermentis SafAleTM S‐33. The distillation method was based on Scotch whisky. After maturation in 2.5L oak barrels for 60 days, aged spirits were analysed for alcohol, copper, volatile congeners, ethyl carbamate, colour, total phenolic compounds, and maturation‐related congeners. Preference and descriptive tests were performed respectively by a panel of consumers and of experienced assessors. Statistical analyses used SAS (ANOVA and Tukey's test). Spirits from sugarcane juice combined with a higher percentage of malted barley wort had lower ethyl carbamate levels. The aging congeners, syringaldehyde and gallic acid were present in the highest concentrations. Spirit A ‐ 100% sugarcane juice ‐ had the highest concentration of aging congeners. Spirits A and C (50% sugarcane juice + 50% malted barley wort) achieved the best results in the sensory analysis. © 2021 The Institute of Brewing & Distilling

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Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still

Cited by 13 publications

References 2 publications

A fração volátil das aguardentes de cana produzidas no Brasil

A fração volátil das aguardentes de cana produzidas no Brasil

Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort

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