Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas

Serafim, Felipe Augusto Thobias; Silva, Alexandre Ataíde da; Galinaro, Carlos Alexandre; Franco, Douglas Wagner

doi:10.1590/s0100-40422012000700023

Cited by 15 publications

(23 citation statements)

References 14 publications

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“…Methanol is the most toxic alcohol, with documented cases of poisonings, including optic nerve damage and fatal intoxications [8, 38, 39]. In our sample, the methanol levels were below the 200-ppm limit for all unrecorded beverages, except one wine sample, which is consistent with several analyses of cachaça samples collected from southern Minas Gerais and other regions of Brazil [6–8, 38, 39].…”

Section: Discussionsupporting

confidence: 88%

“…In our sample, the methanol levels were below the 200-ppm limit for all unrecorded beverages, except one wine sample, which is consistent with several analyses of cachaça samples collected from southern Minas Gerais and other regions of Brazil [6–8, 38, 39]. The incidence of methanol poisoning was infrequent but had received high media exposure [24–27].…”

Section: Discussionsupporting

confidence: 86%

“…Many of the beverages exhibited ethanol contents lower than 38%, which was also observed by other authors [6–8, 38] in the analyses of Brazilian cachaça. Low alcohol levels could be related to the conditions during storage of the beverages, such as the temperature, humidity, and porosity of the barrel [6–8, 38]. …”

Section: Discussionsupporting

confidence: 85%

“…During the alcoholic fermentation of sugarcane with wild, unselected yeasts, ethanol and carbon dioxide are formed as major products [7, 8]. …”

Section: Introductionmentioning

confidence: 99%

“…Cyanide derivatives can be formed through the thermal cleavage and enzymatic reaction of cyanogenic glycosides found in these plants [4, 9–11]. Other by-products found in cachaça are higher alcohols with 3–5 carbon atoms [12–14], ethyl esters [15], acetates [16, 17], organic acids [8], and carbonyl compounds, such as 5-hydroxymethylfurfural and furfural [6]. …”

Section: Introductionmentioning

confidence: 99%

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Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Negri

Neto

Carlini

2015

Journal of Analytical Methods in Chemistry

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Our study analyzed 152 samples of alcoholic beverages collected from the states of São Paulo and Minas Gerais, Brazil, using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), and inductively coupled plasma atomic emission spectrometry (ICP-AES). The methanol content varied from 20 to 180 ppm in 28 samples, and the limit of the accepted level of 200 ppm was exceeded in only one sample. High content of cyanide derivatives and ethyl carbamate, above the accepted level of 150 ppb, was observed in 109 samples. Carbonyl compounds were also observed in 111 samples, showing hydroxy 2-propanone, 4-methyl-4-hepten-3-one, furfural, and 2-hydroxyethylcarbamate as main constituents. Copper was found at concentrations above 5 ppm in 26 samples; the maximum value observed was 28 ppm. This work evaluated the human health risk associated with the poor quality of suspected unrecorded alcohols beverages.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 85%

“…During the alcoholic fermentation of sugarcane with wild, unselected yeasts, ethanol and carbon dioxide are formed as major products [7, 8]. …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Negri

Neto

Carlini

2015

Journal of Analytical Methods in Chemistry

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Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

et al. 2016

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Cachaça is a beverage produced by the distillation of fermented must from sugarcane. During the manufacturing steps, producers commonly use naturally occurring yeasts in the preparation of the fermentation broth, resulting in spontaneous fermentation. The composition of the resulting beverages can vary greatly, especially if various species and strains of yeast are present. The beverages produced with selected yeast strains are an alternative, leading to the production of more standardized beverages. Ethyl carbamate, which is highly toxic and has carcinogenic potential, is among the possible contaminants. The objectives of this study were to determine the levels of ethyl carbamate in cachaça produced by different types of fermentation and follow its formation during the production stages. The cachaças that contained rice bran as a nutrient during the fermentation stage contained the highest levels of ethyl carbamate throughout the production process and storage. Copyright © 2016 The Institute of Brewing & Distilling

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Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

et al. 2016

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Popularly known by various names such as caninha, dangerous, drips, damned and many other denominations, cachaça is the genuine Brazilian drink, produced by the fermentation of sugarcane juice by yeast, followed by distillation in alambics. Considering that cachaça is the most widely consumed distilled beverage from Brazil, the knowledge of the chemical composition and the presence of potentially toxic compounds such as ethyl carbamate, considered a human carcinogen, is important. The aim of this study was to evaluate the influence of different conditions of the agro-industrial cachaça production systems, including the variety of sugarcane, on the quantification of ethyl carbamate through the chromatographic. Thirteen unaged beverage samples, produced from different varieties of sugarcane, were analysed. Using analysis of variance and comparison of average concentrations of ethyl carbamate (Scott-Knott, α = 5%), all of the samples were found to contain contaminant levels below the ceiling established by the legislation, which is 210 μg L À1.

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Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas

Cited by 15 publications

References 14 publications

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

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