Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça |
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| Authors: | Aline Marques Bortoletto Giovanni Casagrande Silvello André Ricardo Alcarde |
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| Affiliation: | Departamento de Agroindústria, Alimentos e Nutri??o, Escola Superior de Agricultura 'Luiz de Queiroz', Universidade de S?o Paulo, Piracicaba, SP, Brazil |
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| Abstract: | The aim of this study was to assess the influence of heat treatment of sugar cane juice, supplementation with urea and double distillation on the concentration of volatile congeners (acetic aldehyde, ethyl acetate, n‐propyl, isobutyl and isoamyl alcohols and acetic acid) and contaminants (methanol, 1‐propyl and 2‐butyl alcohols, copper, and ethyl carbamate) in cachaça. Samples of fresh sugar cane juice, sugar cane juice submitted to heat treatment and contaminated sugar cane juice were supplemented (or not) with urea and fermented. The washes so obtained underwent single and double distillation. Supplementation with urea stimulated ethyl carbamate formation. The distilled products that originated from contaminated worts presented higher concentration of acetic acid and ethyl carbamate. Double distillation reduced the concentration of contaminants. The best quality pot still cachaça was obtained employing heat treatment of sugar cane juice, nonsupplementation with urea and double distillation. Copyright © 2015 The Institute of Brewing & Distilling |
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| Keywords: | sugar cane spirit contaminant compounds ethyl carbamate urea supplementation |
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