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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4769

Title: Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
???metadata.dc.creator???: Menezes, Evandro Galvão Tavares
Alves, José Guilherme Lembi Ferreira
Valeriano, Carolina
Guimarães, Isabela Costa
Keywords: Vinasse
Ethanol
Sugarcane spirits
Composition
Physico-chemical sensory analysis
Saccharomyces cerevisiae
Publisher: Instituto de Tecnologia do Paraná - (TECPAR)
Issue Date: 4-Sep-2012
Citation: MENEZES, E.G.T. et al. Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue. Brazilian Archives of Biology and Technology, Curitiba, v. 56, n. 1, p. 121-126, Jan./Feb. 2013.
Abstract: The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.
URI: http://repositorio.ufla.br/jspui/handle/1/4769
???metadata.dc.language???: en
Appears in Collections:DCA - Artigos publicados em periódicos

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