Efeito da queima da cana-de-açúcar no andamento da fermentação e qualidade da cachaça artesanal.

Abstract

The cachaça is present since the beginning of the colonization of Brazil, it is not known exactly where it had its first distillation, however it appeared in our territories around the year 1516 and 1532, originating the first distillate of Latin America. In the production of cachaça one of the main interests is in the must that is composed of macro and micronutrients. Its degradation is accelerated due to temperature and pH that facilitate the appearance of bacteria while maintaining the maintenance of the microbiota. It is recommended that the sugarcane harvested in the crop be processed within a maximum limit of up to 24 hours. Fermentation is defined biochemically as a process of transforming complex organic compounds in optional oxygen medium into simple substances forming alcohols and organic acids. Distillation happens after alcoholic fermentation. The main objective is the separation of alcohol and water through the boiling point of 100 ° C for water and 78.4 ° C for alcohol, which may vary with the alcohol content of the solution. In the distillation of cachaça, the vaporization and condensation temperatures must always be checked. These parameters are essential to have a quality product and within regulated standards. Typically, the production of cachaça is done in widely used copper stills because they can remove undesirable components from the beverage, but its production can be done in coppercomplemented stainless stills usually made for industrial processes. The present work showed that the burning of sugar cane for use in the production of artisanal cachaça, does not differ much from the results presented for raw cane, cane when burned can interfere in the sensory analysis of cachaça. We have results for VOLATILE ACIDITY, results LESS than the limit of 150 allowed, 10.2 for burnt cane and 11.34 for raw cane. This parameter, commonly used to evaluate the quality of artisanal cachaça. We have results for HIGH ALCOHOL, higher than the limit of 360 allowed, 529.84 for burnt sugarcane and 507.12 for raw sugarcane. We have results for ALDEIDOS, results BIGGER than the limit of 30 allowed, 59.72 for burnt cane and 68.17 for raw cane. We have results for ESTERES, IN ETHYL ACETATE, results LESS than the limit of 200 allowed, 49.26 for burnt sugarcane and 54.77 for raw sugarcane. We have results for FURFURAL AND HYDROXYMETHYLFUR-FURAL SUMMARY, results LESS than the limit of 5 allowed, 0.0 for burnt cane and 0.6 for raw cane.