Brazilian Sugar Cane Spirit
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Two Years Monitoring of Ethyl Carbamate in Sugar Cane Spirit from Brazilian Distilleries
This paper describes the monitoring of ethyl carbamate concentration in sugar cane spirit from industrial distilleries in Brazil. In total, 18 distilleries from Minas Gerais and São Paulo states were evaluated, with, a total of 336 samples from August 2017 to August 2019. The ethyl carbamate was analyzed using a previously validated mass spectrometric metho
J. Braz. Chem. Soc.. Publicado em: 2020-07
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2. DETERMINAÇÃO DE SÓDIO EM CACHAÇA POR ESPECTROMETRIA DE EMISSÃO ATÔMICA: EFEITO DAS PROPRIEDADES FÍSICO-QUIMICAS DA SOLUÇÃO
The use of samples from students quotidian can get their attention for teaching contents to be presented. We have already presented a series of simple experiments demonstrating the use of flame atomic emission spectrometry in the determination of cations in samples present in our day life. Here sodium is determined in cachaça (sugar cane spirit), a very pop
Quím. Nova. Publicado em: 2018-04
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3. Pattern recognition applied applied to mineral characterization of Brazilian coffees and sugar-cane spirits.
2005
Spectrochimica Acta Part B v. 60. Publicado em: 2011
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4. DeterminaÃÃo dos teores do de carbamato de etila e de acroleÃna em aguardentes de cana produzidas em Minas Gerais / Determination of ethyl carbamate, acrolein in sugar cane spirits produced in Minas Gerais
Sugar cane spirit is obtained by means of natural fermentation process of the sugar cane juice, there being some critical points in the steps due to the presence of contaminant microorganisms and undesirable substances that can interfere in the production and the quality of the beverage. In addition to ethanol and water, the beverage contains in lesser conce
Publicado em: 2009
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5. Identification, quantification and comparison between the chemical substances responsable of the irradiated pot still cachaça and comercial rum aromas / Identificação, quantificação e comparação das substâncias químicas responsáveis pelos aromas da cachaça de alambique e do rum comercial tratados pelo processo de irradiação
The irradiation process has being presented as an alternative technique in food preservation. When apply on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaça identities has arisen due to the internationalization of cachaça. This research
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/02/2006
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6. Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar / Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit
It was studied the influence of storage time in wood casks, in amber glass containers and in transparent glass bottles in the formation of ethyl carbamate in cachaça. It was also verified the occurrence of ethyl carbamate, volatile acidity and alcoholic degree levels in cachaça and in industrial sugar cane spirit, relating them to the Brazilian State where
Publicado em: 2006
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7. Avaliação físico-química de cachaças comerciais e estudo da influência da irradiação sobre a qualidade da bebida em tonéis de carvalho / Physical-chemical evaluation of commercial sugar cane spirits and the study about the quality and influence of the irradiation on the beverage and on the oak barrels
It was performed in this study a survey on the quality of commercial sugar cane spirits. The problems that the cachaça faces, mainly in the international market, are due to its low quality and to the lack of standardization of the drink. Commercial samples of sugar cane spirits were analyzed according to the standards of the identity and quality established
Publicado em: 2005
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8. Maturação de aguardente de cana composta com extrato de madeira de carvalho em embalagens de polietileno tereftalato (PET) / Brazilian sugar-cane spirit maturation with brazilian sugar-cane spirit oak extract in PET packages
A elaboração de extrato por maceração de madeira de carvalho triturada com destilado alcoólico simples de cana-de-açúcar (DASCA) para maturação de aguardente de cana mostra vantagens de processo e econômicas por racionalizar a utilização e otimizar a extração de compostos da madeira, reduzir o tempo de maturação da bebida, prescindindo da uti
Publicado em: 2005
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9. Influência do material do destilador na composição química das aguardentes de cana: parte II
The quantitative chemical analysis of the Brazilian sugar cane spirit distilled from glass column packaged with copper, stainless steel, aluminum sponge, or porcelain balls is described. The main chemical compounds determined by gas chromatography coupled with flame ionization (FID) and flame photometric (FPD) detectors and liquid chromatography coupled with
Química Nova. Publicado em: 2003-03
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10. Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit
A presença de 51 compostos voláteis, entre álcoois e ésteres, em aguardentes de cana (cachaça) foi investigada por cromatografia gasosa de alta resolução. Os seguintes compostos foram identificados e quantificados: metanol, 1,4-butanodiol, álcool 2-feniletílico, álcool amílico, álcool cetílico, álcool cinâmico, n-decanol, geraniol, álcool iso
Journal of the Brazilian Chemical Society. Publicado em: 2000-02