Teores De Enxofre E Aceitabilidade De Aguardentes De Cana Brasileiras

Isique, William Deodato; Bolini, Helena Maria André; Faria, João Bosco

doi:10.1590/s0101-20611998000300019

Cited by 8 publications

(9 citation statements)

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“…Este metal é importante em pequenas quantidades na bebida pois retira os odores desagradá-veis, porém em elevadas concentrações é indesejável por ser prejudicial à saúde humana; portanto, é fundamental sua quantificação 6,13 .…”

Section: Cobreunclassified

Teores de carbamato de etila e outros componentes secundários em diferentes cachaças produzidas em três regiões do estado de Minas Gerais: Zona da mata, sul de minas e vale do jequitinhonha

et al. 2007

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Recebido em 18/5/06; aceito em 15/9/06; publicado na web em 27/4/07 CONTENT OF ETHYL CARBAMATE AND OTHER SECONDARY COMPOUNDS IN DIFFERENT SPIRITS PRODUCED IN THREE REGIONS OF MINAS GERAIS: SOUTH MINAS, ZONA DA MATA AND JEQUITINHONHA VALLEY. Minas Gerais is the highest producer of handmade spirits. Research has been carried out aiming to contribute to progress. Thus, the goal of this work is to evaluate the quality of spirits in three different regions of Minas Gerais state. We analyzed ethyl carbamate, alcoholic grade, volatile acidity, higher alcohols, aldehyde, esters, methanol, furfural and copper. The values obtained for ethyl carbamate varied from undetectable to 643.5 µg L -1 , with only one region not following the legislation (150 µg L -1 ). Most of the compounds in the spirits were present within the limits estabilished by the legislation.

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Section: Cobreunclassified

Teores de carbamato de etila e outros componentes secundários em diferentes cachaças produzidas em três regiões do estado de Minas Gerais: Zona da mata, sul de minas e vale do jequitinhonha

et al. 2007

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“…The chitosan (Aldrich) employed in this work, was previous characterized by RMN 1 H and conductmetric titration 29 presenting a deacetylation degree of 82%.…”

Section: Reagents Samples and Solutionsmentioning

confidence: 99%

“…The Brazilian production of sugar-cane spirits called as cachaça, a tipically Brazilian alcoholic beverage made from fermentation and distillation of sugar-cane juice is estimated to be 1.6 billion of liters per year, 1,2 showing a great social and economical importance. Moreover, Brazil is the biggest producer of sugar-cane spirit all over the world followed by India and Cuba.…”

Section: Introductionmentioning

confidence: 99%

“…The Brazilian Ministry of Agriculture 10 established many quality criteria for this product (Official Union Diary, Jun/29/2005, Normative Instruction Nº13). Thus, between these important criteria established ones is related to the maximum copper concentration, which is not allowed to be higher than 5 mg L - 1 . Copper has been historically used to make the pot stills for sugar-cane spirits, especially craft sugar-cane spirits.…”

Section: Introductionmentioning

confidence: 99%

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Removal of copper(II) from sugar-cane spirits employing chitosan

Janegitz¹,

Oliveira²,

Gomes³

et al. 2010

Quím. Nova

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Recebido em 14/1/09; aceito em 8/7/09; publicado na web em 11/1/10 REMOVAL OF COPPER(II) FROM SUGAR-CANE SPIRITS EMPLOYING CHITOSAN. A method employing chitosan as complexant agent in the removal of copper(II) ions generally present in the Brazilian cachaça samples is herein proposed. The efficiency of this method is attributed to its high capacity of metal cations adsorption, mainly due to presence of hydroxyl and amine groups that can serve as chelating sites. The removal of copper(II) ions from this alcoholic beverage was efficient employing either in column and batch system. The analysis were carried out employing the flame atomic absorption spectrometry and the remaining copper(II) concentrations in the treated cachaça were lower than LOD of FAAS technique.

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“…Entre os compostos sulfurados identificados em bebidas destiladas, estão dietil sulfeto, dimetil dissulfeto e etilmetil sulfeto (NYKÄNEN & SUOMALAINEN, 1983) e na cachaça, dimetil sulfeto (FARIA, 2000). A presença dos compostos sulfurados em aguardentes de cana exerce um papel negativo significativo na qualidade sensorial, diminuindo a aceitação das mesmas (ISIQUE et al, 1998).…”

Section: Outros Compostos Voláteisunclassified

Compostos de volateis e qualidade de sabor da cachaça

Janzantti¹

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Teores De Enxofre E Aceitabilidade De Aguardentes De Cana Brasileiras

Cited by 8 publications

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Teores de carbamato de etila e outros componentes secundários em diferentes cachaças produzidas em três regiões do estado de Minas Gerais: Zona da mata, sul de minas e vale do jequitinhonha

Teores de carbamato de etila e outros componentes secundários em diferentes cachaças produzidas em três regiões do estado de Minas Gerais: Zona da mata, sul de minas e vale do jequitinhonha

Removal of copper(II) from sugar-cane spirits employing chitosan

Compostos de volateis e qualidade de sabor da cachaça

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