Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
Braz. arch. biol. technol
;
56(1): 121-126, Jan.-Feb. 2013. ilus, tab
Article
in English
| LILACS
| ID: lil-670290
ABSTRACT
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.
Full text:
Available
Index:
LILACS (Americas)
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2013
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal de Lavras/BR
Similar
MEDLINE
...
LILACS
LIS