Clarificação do caldo de cana e o uso do fermento CA-11 produz cachaça de melhor qualidade

Mutton, Márcia Justino Rossini; Garcia, Graciany; Teixeira, Vitor; Silva, Aline Ferreira; Costa, Gustavo Henrique Gravatim; Ferreira, Osania Emerenciano

Márcia Justino Rossini Mutton

Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Jaboticabal-SP, Brasil, marcia.mutton@gmail.com

https://orcid.org/0000-0002-3542-8440

Graciany Garcia

Programa de Microbiologia Agropecuária, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Jaboticabal-SP, Brasil, gracianygarciamestra@gmail.com, vitor-nh@hotmail.com, lyne_ferreira@hotmail.com

https://orcid.org/0000-0002-7952-8785

Vitor Teixeira ^**Author for correspondence

Programa de Microbiologia Agropecuária, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Jaboticabal-SP, Brasil, gracianygarciamestra@gmail.com, vitor-nh@hotmail.com, lyne_ferreira@hotmail.com

https://orcid.org/0000-0001-5638-1234

Aline Ferreira Silva

Programa de Microbiologia Agropecuária, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Jaboticabal-SP, Brasil, gracianygarciamestra@gmail.com, vitor-nh@hotmail.com, lyne_ferreira@hotmail.com

https://orcid.org/0000-0002-5657-1553

Gustavo Henrique Gravatim Costa

Universidade do Estado de Minas Gerais/UEMG, Frutal-MG, Brasil, ghg_costa@hotmail.com, osania.ferreira@uemg.br

https://orcid.org/0000-0003-3723-2393

Osania Emerenciano Ferreira

Universidade do Estado de Minas Gerais/UEMG, Frutal-MG, Brasil, ghg_costa@hotmail.com, osania.ferreira@uemg.br

https://orcid.org/0000-0003-1590-5550

*Author for correspondence

Editor do artigo: professor Alek Sandro Dutra - alekdutra@ufc.br

Must	Brix (º)	TRS (%)	pH	TA (g/L H₂SO₄)	TPC (mg/L)	Nitrogen (%)
Non-Clarified	16.0	12.59	4.5 B	1.59 A	363 A	21.46 A
Clarified	16.3	12.83	6.0 A	1.00 B	251 B	20.88 B
F-test	2.94^ns ns Not significant;	0.32^ns ns Not significant;	475.37^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation	5.64^* * Significant at a level of 0.05;	29.49 ^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation	7.53^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation
MSD	0.41	0.89	0.14^ns ns Not significant;	0.52	43.78	2.98
CV	2.55	7.07	2.68	40.43	14.25	11.26

	Budding (%)		Bud Viability (%)		Cell Viability (%)
	Start	End	Start	End	Start	End
Must (M)
Clarified	8.16	20.83	91.62	93.98 A	86.21	80.87
Non-Clarified	13.08	24.85	91.42	88.38 B	84.78	80.18
F-test (M)	1.51^ns ns Not significant;	0.93^ns ns Not significant;	0.01^ns ns Not significant;	3.51^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation. M x Y - Interaction between musts and yeasts	0.14^ns ns Not significant;	0.02^ns ns Not significant;
MSD	8.16	8.46	12.32	6.09	7.78	9.17
CV	113.06	54.54	19.82	9.84	13.40	16.77
Yeast (Y)
Fleischmann	9.58	22.04	89.69	84.54 B	83.12	79.68
CA-11	11.66	23.64	93.35	97.82 A	87.87	81.37
F-test (Y)	0.26^ns ns Not significant;	0.14^ns ns Not significant;	0.36^ns ns Not significant;	19.74^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation. M x Y - Interaction between musts and yeasts	1.54^ns ns Not significant;	0.14^ns ns Not significant;
MSD	8.16	8.46	12.32	6.09	7.78	9.17
CV	113.06	54.54	19.82	9.84	13.40	16.77
M x Y	0.36^ns ns Not significant;	0.01^ns ns Not significant;	4.97^ns ns Not significant;	4.16^* * Significant at a level of 0.05;	1.05^ns ns Not significant;	4.77^ns ns Not significant;

	AT (g/L H₂SO₄)	pH	Brix (º)	TRRS (%)	Alcohol Content (% v/v)	Glycerol (%)
Must (M)
Clarified	2.63 B	3.7 A	0.7	0.11	7.09	0.59
Non-Clarified	3.00 A	3.5 B	0.7	0.07	6.61	0.74
F-test (M)	4.80^* * Significant at a level of 0.05;	5.03^* * Significant at a level of 0.05;	0.01^ns ns Not significant;	4.19^ns ns Not significant;	1.57^ns ns Not significant;	3.30^ns ns Not significant;
MSD	0.34	0.15	0.38	0.04	0.81	0.17
CV	17.84	6.18	74.66	65.66	16.84	38.66
Yeast (Y)
Fleischmann	3.08 A	3.5 B	0.7	0.06	6.58 B	0.79 A
CA-11	2.54 B	3.7 A	0.8	0.11	7.13 A	0.54 B
F-test (Y)	10.27^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation. M x Y - Interaction between musts and yeasts	5.72^* * Significant at a level of 0.05;	0.25^ns ns Not significant;	3.03^ns ns Not significant;	5.14^* * Significant at a level of 0.05;	8.11^ Significant at a level of 0.01. MSD - Minimum Significant Difference. CV - Coefficient of Variation. M x Y - Interaction between musts and yeasts
MSD	0.34	0.15	0.38	0.05	0.51	1.17
CV	17.84	6.18	74.66	88.52	10.55	38.66
M x Y	0.01^ns ns Not significant;	0.85^ns ns Not significant;	0.25^ns ns Not significant;	0.86^ns ns Not significant;	0.20^ns ns Not significant;	1.66^ns ns Not significant;

	Legislation		Fleischman		CA-11
Components Analysed	Min.	Max.	Clarified	Non-Clarified	Clarified	Non-Clarified
Alcoholic Content¹ 1 ºGL V/V;	38	48	42.32	39.77	40.30	42.11
Total Aldehydes² 2 mg/100mL anhydrous alcohol;		30	14.44	25.77	14.11	43.50
Total Esters² 2 mg/100mL anhydrous alcohol;		200	12.47	16.19	9.15	20.23
Methanol² 2 mg/100mL anhydrous alcohol;		20	1.00	3.49	0.97	1.86
Acrolein² 2 mg/100mL anhydrous alcohol;		5	n.d.	n.d.	n.d.	n.d.
Ethyl Carbamate³ 3 µg/L;		210	9.01	29.39	25.67	25.47
Volatile Acidity² 2 mg/100mL anhydrous alcohol;		150	34.0	36.20	44.7	34.2
Congener coefficient	200	650	346.28	410.82	278.85	364.97
Electrical Conductivity⁴ 4 µs at 2 ºC;			15.0	17.00	20.0	17.0
Turbidity⁵ 5 NTU; n.d. - not detected			0.48	0.33	0.60	0.26
pH			4.8	4.9	4.8	4.7
Higher alcohols² 2 mg/100mL anhydrous alcohol;
Sec-Butyl Alcohol		10	n.d.	3.87	0.76	0.87
N-propanol			40.50	50.38	72.80	57.65
Isobutanol			72.44	79.18	42.49	55.39
n-butanol		3	2.92	1.54	2.11	3.01
Isoamyls			194.65	229.75	125.36	141.88
Sum of Higher Alcohols		360	307.60	359.31	240.64	254.91

[1] *Author for correspondence

Brasil

Brasil

Clarificação do caldo de cana e o uso do fermento CA-11 produz cachaça de melhor qualidade

RESUMO