Effects of corn meal and sulphuric acid on the production of cachaça

Francisco Vicente Gaiotto Cleto,Márcia Justino Rossini Mutton,Gisele Cristina Ravaneli

doi:10.1590/s1413-70542009000500026

Francisco Vicente Gaiotto Cleto, Márcia Justino Rossini Mutton + Show 1 more

Open Access

https://doi.org/10.1590/s1413-70542009000500026

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Abstract

This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.

Highlights

Cachaça is the typical and exclusive sugarcane liquor produced in Brazil, with ethanolic content of 38 to 48% in volume, at 20°C
Yeasts used in the fermentation process were obtained from the pressed baker yeast, which consists of an agglomerate of Saccharomyces cerevisiae cells
The obtained values showed that sulfuric acid addition in the starting yeast was inversely proportional to the variation of the pH, in other words, the highest level of sulphuric acid led to smallest pH and larger acidity of the wines (Table 1)

Summary

INTRODUCTION

Cachaça is the typical and exclusive sugarcane liquor produced in Brazil, with ethanolic content of 38 to 48% in volume, at 20°C. It is obtained from the distillation of fermented sugarcane must, with particular sensorial characteristics (BRASIL, 2002). Situations may happen, in which the reduction of the pH value of the fermentation must is necessary It is suggested the addition of some acid, like the sulfuric one, in appropriate amounts. Was developed in order to evaluate the action of the sulfuric acid and corn meal on yeasts and bacteria in the fermentation process, as well as the composition of cachaça

MATERIAL AND METHODS

AND DISCUSSION

CONCLUSIONS