EFEITO DE DIFERENTES TEMPERATURAS DE FERMENTAÇÃO NA QUALIDADE DA CACHAÇA

Abstract

Cachaça has been present since the beginning of the colonization of Brazil, it is not known for sure where it had its first distillation, however it appeared in our territories around the year 1516 and 1532, originating the first distillate in Latin America. Cachaça is the typical and exclusive denomination of the sugarcane spirit produced in Brazil, with an alcoholic strength of 38 to 48 (oG.L.) at 20 °C, obtained by the distillation of the fermented must of the sugarcane juice with sensorial characteristics. peculiar. Fermentation is defined biochemically as a process of transforming complex organic compounds. Distillation takes place after alcoholic fermentation. The main objective is the separation of alcohol from water through the difference in boiling points. Usually, the production of cachaça is done in copper stills widely used because they can remove undesirable components from the drink, but its production can be done in stainless steel stills complemented with copper normally carried out for industrial processes. This work aimed to observe and evaluate the influence of different temperatures (26, 28 to 34 and 36 °C) on alcoholic fermentation on cachaça quality. The temperature control in the fermentation was done through automatic controllers. The initial soluble solids (oBRIX) were 19.4 oBRIX in the donated broth. On the first day of fermentation the oBRIX was diluted from 19.4 to 6.0 oBRIX. In each of the 5 days of fermentation, the broth was analyzed for dilution for oBRIX 6, 9, 12 and 15. The yeast used in the work was the yeast specially developed for the production of CA11 cachaça. In general, when we consider fermentation from oBRIX 6 to 15, considering the placements that temperatures had in fermentations at oBRIX 6, 9, 12 and 15, it shows us that temperatures of 29 °C, 32 °C and 36 °C, had the highest values of alcohol content (oG.L.) and consequently the best placements, resulting in a lower (Σ.). If we only consider fermentation at oBRIX 15, at a temperature of 36 °C, the highest alcoholic content (oG.L.) was obtained. The temperatures of 29, 32 and 36 °C, which were the best in terms of alcohol content (oG.L.), showed total acidity values, in the heart fraction, of 31.4 (+11.9%), 28.8 (+9.2%) and 38.4 (+22.9%), respectively. Acidity values are well below the limit allowed by legislation (acetic acid 150 mg /100 ml of sample). We can conclude from the results presented in the work that we should choose between the temperature of 29 °C or 32 °C, for an alcoholic fermentation that produces a higher alcohol content (oG.L.) and also because they are within the range suggested by the literature, reason why the temperature of 36 °C was left out.