Cachaca
Mostrando 1-12 de 194 artigos, teses e dissertações.
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1. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
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2. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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3. Cachaça production from sugarcane infested by Diatrea saccharalis
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatre
Food Sci. Technol. Publicado em: 2020-03
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4. Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça
ABSTRACT: Ethyl carbamate (EC) (NH2COOCH2CH3) is found in cachaça, and its presence in the beverage is conspicuous for its toxicity. Copper, the metal of choice used in the construction of stills, is also considered a beverage contaminant and is often related to the presence of EC in beverages. The study aimed to monitor the quality of cachaça by measuring
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/12/2019
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5. Cachaça production from sugarcane infested by Diatrea saccharalis
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatre
Food Sci. Technol. Publicado em: 09/12/2019
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6. Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often de
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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7. “Tihik quando bebe Kaxmuk não tem pai, nem mãe, nem irmão”: Percepções sociais das consequências do uso da cachaça no povo indígena Maxakali/MG/Brasil
Resumo Este artigo explora um dos aspectos mais interessantes e menos estudados no Brasil: as consequências das experiências complexas e contraditórias da substituição total de bebidas tradicionais indígenas pela cachaça, introduzida pelo contato interétnico. Contribui com a carência de ampliação de estudos na temática, analisando as consequênci
Ciênc. saúde coletiva. Publicado em: 05/08/2019
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8. Influência do tratamento térmico do caldo de cana no desenvolvimento do processo fermentativo e na composição química da cachaça
Resumo A introdução de diferentes linhagens de microrganismos nas fermentações destinadas à produção de cachaça, decorrente das alimentações sucessivas de caldo, pode contribuir com o desenvolvimento de diferentes classes de microrganismos, comprometendo a atividade metabólica das leveduras e a condução do processo fermentativo. Assim, o objeti
Braz. J. Food Technol.. Publicado em: 11/10/2018
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9. Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that
Sci. agric. (Piracicaba, Braz.). Publicado em: 2018-09
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10. 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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11. “Taca cachaça que ela libera”: violência de gênero nas letras e festas de forró no Nordeste do Brasil
A violência contra a mulher é, antes de tudo, uma questão de valores culturais hierárquicos de gênero produzidos socialmente. Desse modo, esta pesquisa buscou compreender os sentidos atribuídos à violência sexual contra a mulher expressa nas letras de forró por rapazes adolescentes residentes na periferia de Fortaleza, Ceará, Brasil. Partimos da et
Cad. Saúde Pública. Publicado em: 08/03/2018
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12. Effect of alcoholic beverages on progeny and reproduction of mice
ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control grou
Braz. J. Pharm. Sci.. Publicado em: 05/03/2018