Artículos de revistas
Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae
Chemical composition of sugar cane spirits fermented by different Saccharomyces cerevisiae yeast strains
Fecha
2012Registro en:
Quím. Nova, v.35, n.8, p.1612-1618, 2012
0100-4042
10.1590/S0100-40422012000800022
Autor
Alcarde, André Ricardo
Monteiro, Bruno Miguel dos Santos
Belluco, André Eduardo de Souza
Institución
Resumen
The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still. Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production. The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol. The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions.