Ciência e Agrotecnologia (Dec 2007)

Parâmetros físico-químicos e cromatográficos em aguardentes de cana queimada e não queimada Physicochemical and chromatographic parameters in sugar cane brandies from burnt and non-burnt cane

  • José Masson,
  • Maria das Graças Cardoso,
  • Fernando José Vilela,
  • Flávio Araujo Pimentel,
  • Augusto Ramalho de Morais,
  • Jeancarlo Pereira dos Anjos

DOI
https://doi.org/10.1590/S1413-70542007000600030
Journal volume & issue
Vol. 31, no. 6
pp. 1805 – 1810

Abstract

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Este trabalho teve por objetivo avaliar as concentrações de furfural, álcoois superiores, ésteres, aldeídos, cobre, acidez volátil, metanol e grau alcoólico de aguardentes obtidas de cana, com e sem queima prévia. Foram utilizadas amostras de aguardente artesanal de cana queimada e não queimada, fermentadas com a mesma levedura e destiladas no mesmo destilador; amostras de produtor de aguardente industrial de cana queimada e amostras obtidas de outro produtor artesanal de cana não queimada. As análises físico-químicas e cromatográficas (CG) foram realizadas no Laboratório de Análise Físico-Química de Aguardente - LAFQA/DQI na Universidade Federal de Lavras. As concentrações de furfural apresentaram diferença significativa (PThis work was intended to evaluate the concentrations of furfural, higher alcohols, esters, aldehydes, copper, volatile acidity methanol and alcoholic degree of sugar cane brandies obtained from sugar cane both with and without previous burning. Samples of artisanal brandies from burnt and non-burnt cane, fermented with the same yeast and distilled in the same still, samples of burnt cane from an industrial brandy producer and samples of non-burnt cane obtained from another artisanal producer were utilized. The physicochemical and chromatographic (CG) analyses were accomplished in the Sugar Cane Brandy Physicochemical Analysis Laboratory at the Federal University of Lavras. The concentrations of furfural showed significant differences (P<0.01) among the groups of artisanal brandies obtained from sugar cane with and without previous burning, coming from the same manufacturing process with means of 1.48 mg.100mL-1 ethanol and 0.63mg.100mL-1 ethanol, respectively, although they have been bellow the maximum limit (5.0 mg.100mL-1 ethanol) allowed. The other components of the brandies studied were not affected significantly by the previous burning of sugar cane.

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