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|metadata.artigo.dc.title:||Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels|
|metadata.artigo.dc.creator:||Santiago, Wilder Douglas|
Cardoso, Maria das Graças
Duarte, Felipe Cimino
Saczk, Adelir Aparecida
Nelson, David Lee
|metadata.artigo.dc.identifier.citation:||SANTIAGO, W. D. et al. Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels. Journal of the Institute of Brewing, London, v. 120, n. 4, p. 507-511, 2014.|
|metadata.artigo.dc.description.abstract:||There are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented–distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging steps|
|Appears in Collections:||DQI - Artigos publicados em periódicos|
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