Abstract
<p>The cassava spirit, known as <em>tiquira</em>, is produced mainly in the north region of Brazil and it is regulated by Brazilian legislation. This study aimed to evaluate the traditional method of<em> </em>cassava spirit production, using a controlled process with application of fermentation technology in a laboratory scale production. <em>Aspergillus oryzae</em> was used for liquefaction and saccharification of cassava starch. It was obtained wort with 13.03 °Brix and 6.80% of reducing sugars. Commercial<em> Saccharomyces cerevisiae</em> yeast was used for alcoholic fermentation. After alcoholic fermentation, it was obtained fermented wort with very low volatile acidity. The cassava spirit was obtained by a double distillation process, with separation of the fractions head, heart and tail. The heart fraction of the distillate showed alcohol content of 51.56<sup>o</sup>GL. The contents of aldehydes, esters, methanol and higher alcohols (n-propyl, isobutyl and isoamyl) were determined in cassava spirit using gas chromatography. According to the results, the cassava spirit showed methanol and higher alcohols contents above the limits imposed by Brazilian legislation.</p>
Highlights
Cassava (Manihot esculenta Crantz) is a root native of tropical America (Amazon region) and even before the arrival of Europeans in America it was already widespread for food crop, with several varieties
This study aimed to evaluate the traditional method of cassava spirit production, using a controlled process with application of fermentation technology in a laboratory scale production
Enzymatic hydrolysis of cassava starch was made using a total of 4.5 kg of grated cassava mass that presented 36.69% of moisture (Table 1)
Summary
Cassava (Manihot esculenta Crantz) is a root native of tropical America (Amazon region) and even before the arrival of Europeans in America it was already widespread for food crop, with several varieties. The cassava spirit, known as tiquira, is a product derived from processed cassava little described in the literature. In the traditional method of cassava spirit production, the wet mass of cassava is placed to mold, so the starch hydrolysis into fermentable sugars is made by native molds naturally present in the environment. The starch must be converted into simple fermentable sugars to produce ethanol as product. This is due to the fact that in the process of alcoholic fermentation, yeasts such as Saccharomyces are not able to produce amylolytic enzymes. In the traditional method of cassava spirit production there are no quality and technical control in the process, causing disadvantages such as low yield and a final product without quality standard (Cereda, 2003; Cereda & Carneiro, 2008; Venturini Filho, 2005)
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