Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae

Alcarde, André Ricardo; Monteiro, Bruno Miguel dos Santos; Belluco, André Eduardo de Souza

doi:10.1590/s0100-40422012000800022

Cited by 19 publications

(22 citation statements)

References 13 publications

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“…Oliveira (2010), while preparing a cagaita fermented alcoholic beverage using CA-11 yeast, observed a total acidity content of 55.59 meq L -1 , which is also within the limits specified by law (Brasil, 2012). Alcarde et al (2012), after comparing the chemical composition of sugarcane spirits fermented by different S. cerevisiae commercial strains, concluded that spirits obtained through fermentations with CA-11, BG-1, and CAT-1 yeasts showed chemical composition within the limits established under Brazilian law. In addition, they also found that the CA-11 strain was the one that produced spirits with the best chemical composition related to sensory quality.…”

Section: Resultsmentioning

confidence: 99%

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

et al. 2016

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The aim of this work was to develop and evaluate physicochemical characteristics, their viability, and which is the most appropriate process to produce persimmon fermented beverage, obtained by three treatments, namely: spontaneous and inoculated fermentation with commercial Saccharomyces cerevisiae yeasts (Fleishmann baker yeast and CA-11). Persimmon pulp was diluted in water in a 1:1 ratio (v/v) and chaptalized to a soluble solids content of 24°Brix. Potassium metabisulfite was used as bacterial growth inhibitor and antioxidant. Bentonite was used as fining agent to clarify the wine. All fermentation processes were conducted under the same conditions at 28°C, consisting of spontaneous fermentation and inoculated fermentation with Fleishmann yeast and CA-11. Must aliquots were collected daily to monitor cell population, soluble solids and pH. At the end of fermentation, beverages were transferred to clean containers, removing excess sediment. Afterwards, beverages were subjected to filtration and pasteurization. The following analyzes were performed: sugars (glucose, fructose and sucrose), alcohols (ethanol, methanol and glycerol), ethanol yield and total acidity. Yeast population was held adequate during the fermentation process. Fermentation processes conducted with commercial yeasts were more viable due to higher ethanol yields when compared to spontaneous fermentation. CA-11 yeast proved to be the most suitable for persimmon fermented beverage production due to lower residual reducing sugar contents.Additional keywords: CA-11; CCMA 0200; Chemical composition; Diospyros kaki L.; yeast.Resumo O objetivo deste trabalho foi elaborar e avaliar as características físicas e químicas, sua viabilidade, e qual o processo mais indicado para produção de bebida fermentada de caqui obtido mediante 3 tratamentos, sendo estes: fermentação espontânea e inoculada com levedura Saccharomyces cerevisiae (fermento biológico Fleishmann e levedura CA-11). A polpa de caqui foi diluída em água na proporção 1:1 (v/v) e chaptalizada a um teor de sólidos solúveis de 24°Brix. Foi utilizado metabissulfito de potássio como agente inibidor do crescimento bacteriano e como antioxidante. Para clarificação do mosto foi realizada colagem. Todos os processos fermentativos foram conduzidos sob as mesmas condições a 28°C, sendo: fermentação espontânea e fermentação inoculada com fermento biológico e levedura CA-11. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de população de células, sólidos solúveis e pH. Ao término das fermentações, as bebidas foram transferidas para recipientes limpos, eliminando o excesso de borra. Em seguida, foram submetidas aos processos de filtração e pasteurização. As seguintes análises foram realizadas: açúcares (glicose, frutose e sacarose), álcoois (etanol, metanol e glicerol), produtividade em etanol e acidez total. A população de leveduras se manteve adequada durante o processo fermentativo. Os processos fermentativos conduzidos com fermento biológico e levedura CA-11 foram mais viáv...

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Section: Resultsmentioning

confidence: 99%

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

et al. 2016

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“…One of the yeast strains selected for cachaça production is CA-11. Alcarde et al (2012) found that strain CA-11 provided the most appropriate chemical composition to the distillate compared with the other strains studied (Y-904, BG-1, PE-2, SA-1 and CAT-1). Action of CA-11 is different from other strains during fermentation.…”

Section: Introductionmentioning

confidence: 81%

“…Accordingly, the concentration of acetic acid, succinic acid, glycolic acid, citramalic acid and lactic acid was much higher in the last fraction, whereas capric acid, lauric acid, myristic acid, and palmitic acid were more abundant in the initial fractions (Serafim et al, 2011). Alcarde et al (2012) studied the yeast strain CA-11 in double distilled cachaça and found that volatile acidity in the first, heart and last fractions was 14.20, 23.67 and 124.51 mg 100 mL -1 , respectively, indicating that the volatile acid content was higher in the last fraction.…”

Section: Filtration Of All Replicates Using a Single Charcoal Columnmentioning

confidence: 94%

“…The same letter in each column indicates the absence of a significant difference using Tukey test (p ≤ 0.05). Alcarde et al (2012). Yeast flocculation is desired during the production of cachaça (Basso et al, 2008) because poor separation of the wine from the yeast may increase the amount of yeast present in the distiller, which in turn increases the concentration of fatty acids in the distillate (Serafim et al, 2011).…”

Section: Fermentationmentioning

confidence: 99%

“…For copper removal, the main techniques include adsorption on activated carbon and ion exchange resins (Lima et al, 2006;Kunigk et al, 2011), adsorption in activated carbon/iron oxide composites (Lima et al, 2009), and double distillation (Alcarde et al, 2012), among others. However, the efficiency of the removal of metals and other undesirable components could be improved by converting the bagasse into charcoal, and use this for cachaça filtration.…”

Section: Introductionmentioning

confidence: 99%

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Post-treatment of cachaca (Brazilian sugarcane spirit) with charcoal made from cane bagasse

Madaleno¹,

Souza²,

Sugahara³

et al. 2017

Afr. J. Microbiol. Res.

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The objective of this study was to ferment sugarcane juice using two types of yeast and evaluate the quality of the distillate after beverage filtration in a column filled with ground charcoal derived from cane bagasse. The experimental design was randomized block (split plots, 2 x 2) with three replicates. The primary treatment involved two types of yeast: CA-11 and baker's yeast. Secondary treatment involved filtration or not of the beverage in the charcoal column. The following procedures were adopted: percolation of all samples to a single column and passage of the distillate from each repetition (blocks) using three similar columns. Selected yeast had similar cachaça production as compared to the baker's yeast. However, higher acidity occurred in the distillate using the selected yeast, which contributed to the increased transfer of copper to the beverage. In the charcoal filtration that used one column per block, the copper was removed from the beverage, and the acidity was decreased, whereas the alcohol content, fixed acidity, pH, and turbidity of the cachaça did not change.

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Vodka production from potato (Solanum tuberosum L.) using threeSaccharomyces cerevisiaeisolates

Menezes

Alves

et al. 2016

J. Inst. Brew.

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The efficacy of three strains of Saccharomyces cerevisiae in the production of vodka from potato hydrolysate was evaluated. For each isolate, two treatments were performed: one containing potato hydrolysate (11% w/w of soluble solids) and the other containing potato hydrolysate supplemented with sucrose (17% w/w) in the fermentation medium. The best results were obtained using a baker's yeast in the second treatment, which showed higher substrate‐to‐product conversion (0.47 g ethanol g−1 total reducing sugars), higher fermentation yield (91.4%) and a higher ethanol content (6.05% v/v). Following fermentation, the medium was clarified using centrifugation, and two successive distillations and filtrations were conducted. The results were examined by referring to the standards for vodka, as established by Brazilian legislation. The ethanol concentration (39.7% v/v) fell within the legally stipulated range, and the levels of copper and furfural remained undetectable. However, the methanol (35.04 mg 100 mL−1 of anhydrous alcohol) content and the levels of some secondary compounds (148.33 mg 100 mL−1) were both higher than the guidelines (20 and ≤50 mg 100 mL−1, respectively). Copyright © 2016 The Institute of Brewing & Distilling

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Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae

Cited by 19 publications

References 13 publications

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

Post-treatment of cachaca (Brazilian sugarcane spirit) with charcoal made from cane bagasse

Vodka production from potato (Solanum tuberosum L.) using threeSaccharomyces cerevisiaeisolates

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