Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels |
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| Authors: | Wilder Douglas Santiago Maria Das Graças Cardoso Felipe Cimino Duarte Adelir Aparecida Saczk David Lee Nelson |
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| Affiliation: | 1. Department of Chemistry, Federal University of Lavras, , 37200‐000 Lavras, Minas Gerais, Brazil;2. Department of Food Science, Federal University of Lavras, , 37200‐000 Lavras, Minas Gerais, Brazil;3. Foods Department, Faculty of Pharmacy, Federal University of Minas Gerais, , Belo Horizonte, Minas Gerais, Brazil |
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| Abstract: | There are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented–distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging steps. Copyright © 2014 The Institute of Brewing & Distilling |
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| Keywords: | ethyl carbamate oak cachaç a organic contaminant production steps alcoholic beverage |
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