A5007203151- Fermentation and Sensory Analysis
- Sugarcane Cultivation and Processing
- Agricultural and Food Sciences
- Biofuel production and bioconversion
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Natural Products and Biological Research
- Meat and Animal Product Quality
- Horticultural and Viticultural Research
- Cassava research and cyanide
- Food Chemistry and Fat Analysis
- Coffee research and impacts
- Biochemical and biochemical processes
- Enzyme Production and Characterization
- Radiation Effects and Dosimetry
- GABA and Rice Research
- Food Safety and Hygiene
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Food composition and properties
- Growth and nutrition in plants
- Postharvest Quality and Shelf Life Management
- Lignin and Wood Chemistry
- Microbial Metabolites in Food Biotechnology
- Analytical Chemistry and Chromatography
Universidade de São Paulo
2014-2025
Food & Nutrition
2024
Universidade Brasil
2003-2021
Secretaria de Agricultura e Abastecimento
2002-2020
Bioethanol is a biofuel produced mainly from the fermentation of carbohydrates derived agricultural feedstocks by yeast Saccharomyces cerevisiae . One most widely adopted strains PE-2, heterothallic diploid naturally adapted to sugar cane process used in Brazil. Here we report molecular genetic analysis PE-2 (JAY270), and complete genome sequence haploid derivative (JAY291). The JAY270 highly heterozygous (∼2 SNPs/kb) has several structural polymorphisms between homologous chromosomes. These...
The profile of volatile compounds and aging markers in sugar cane spirits aged for 36 months casks made 10 types wood were studied. ethanol content, acidity, aldehydes, esters, higher alcohols, methanol determined. In addition, gallic, vanilic syringic acids, siringaldehyde, coniferaldehyde, sinapaldehyde, vanillin, 5-hydroxymethylfurfural furfural identified quantified. characterised each type wood. beverage oak cask achieved the highest contents maturation-related congeners. Brazilian...
Why was the work done: Cachaça fermentation often involves recycling yeast for subsequent fermentations. This practice, common in brewing and ethanol/biofuel industries, has received little technical attention production of cachaça. conducted to address gap knowledge assess impact on quality What are main findings: Two commercial strains - DistilaMax® RM (‘RM’) CanaMax® (‘CNX’) were used. Using sugarcane must, 14 consecutive recycled fermentations performed. (after distillation) analysed...
Avaliou-se por um período de 390 dias o perfil da composição química aguardente sob envelhecimento em tonéis carvalho 20 L. O madeira melhora a qualidade sensorial do destilado. As aguardentes envelhecidas foram analisadas aos 0, 76, 147, 228, 314 e armazenamento quanto às concentrações etanol, acidez volátil, ésteres, aldeídos, furfural, álcoois superiores (n-propílico, isobutílico isoamílicos), metanol, cobre, extrato seco, taninos cor. Após os armazenamento, apresentou maiores superiores,...
The aim of this study was to verify the effect a double distillation on reduction ethyl carbamate content in sugar cane spirit. Ethyl is potentially carcinogenic compound normally present at critical levels spirit, constituting public health problem and therefore hindering export beverage. ethanol, copper contents were evaluated, using gas chromatography/mass spectroscopy, during fermented juice. distillate fraction from first accumulated 30% formed. In second distillation, increased process...
The aging process of distilled spirits is a complex system based on the extraction molecules from wood and interactions with liquid, phenomenon migration constituents, as well formation degradation several compounds. Volatile maturation-related congeners were evaluated during cachaça, Brazilian sugarcane spirit aged in oak barrels. Aged cachaça presented alterations levels ethanol, higher alcohols, acetaldehyde, volatile acidity, ethyl acetate, total congeners, isoamyl alcohol, carbamate...
Sparkling wines have become a popular beverage in recent years, and the production of these is subject to adulteration during fermentation. This study investigated stable carbon isotopic composition (expressed as δ13C) wine CO2 bubbles produced second fermentation for number sparkling different countries around world. Carbon isotope ratio analyses were used estimate addition sugar obtained from C4 plants (sugar cane or corn). The average δ13C values Brazilian brut, demi-sec, doux −20.5 ±...
This study aimed to assess the influence of pot still configuration on reduction ethyl carbamate content in double-distilled sugar cane spirit, as well describe effects double distillation this reduction. Ethyl is a potentially carcinogenic compound that may be present high concentrations and therefore could become public health problem, factor hindering Brazilian exports beverage. In spirit production Brazil, neither nor distillate reflux cooling/condensation systems are standardized....
Neste trabalho elaborou-se um levantamento de marcas comerciais cachaça e aguardente quanto à conformidade com os padrões identidade qualidade previstos pela legislação vigente. Atualmente, o consumo da cana vem crescendo em todas as classes sociedade nacional, tornando-se também uma bebida fina no mercado externo. Mas isso gera dificuldades aos fabricantes cachaça, que muitas vezes enfrentam barreiras para entrar externo, principalmente devido falta padronização bebida. Aguardentes foram...
Este trabalho determinou aspectos da composição química e aceitação sensorial aguardente de cana-de-açúcar envelhecida por 3 anos em tonéis diferentes madeiras (amendoim, araruva, cabreúva, carvalho, cerejeira, grápia, ipê-roxo, jequitibá pereira). O destilado alcoólico simples que originou a foi produzido na Destilaria Piloto ESALQ/USP. Após envelhecimento, as aguardentes foram avaliadas quanto ao grau alcoólico, acidez volátil, furfural, aldeídos, ésteres, álcoois superiores, álcool...
Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, microbiological contaminations during the process). In this work, an effort is made for analysis of cachaça, by describing outlining potential in every step process. This study revealed that critical control points (CCPs) involved Good Manufacturing Practices (GMP) to prevent cachaça are stages sugarcane growing, harvesting, fermentation, distillation, aging The most significant...
Abstract The production of high quality spirits implies an aging period in wooden barrels, resulting numerous physicochemical reactions between the wood and beverage. Oak is main used process alcoholic beverages worldwide. However, Brazil, use tropical species can be a viable option, allowing for innovation characteristics spirits. This study aimed to determine aromatic profiling flavor active compounds Brazilian sugarcane spirit (cachaça) after 12-month new 225-L toasted non-toasted barrels...
O objetivo deste trabalho foi estudar a influência de bactérias dos gêneros Bacillus e Lactobacillus, bem como seus produtos metabólicos, na redução da viabilidade celular leveduras Saccharomyces cerevisiae. As subtilis, coagulans, stearothermophilus, Lactobacillus fermentum plantarum foram cultivadas em associação com levedura S. cerevisiae (cepa Y-904) por 72 horas 32 °C, sob agitação. A celular, taxa brotamento população células acidez total, volátil o pH meios cultivos determinados às 0,...
Saccharomyces cerevisiae YEAST STRAINS.The aim of this study was to evaluate the chemical composition sugar cane spirits, fermented by different commercial yeast strains and double distilled pot still.Sugar juices were separately yeasts CA-11, Y-904, BG-1, PE-2, SA-1 CAT-1 still according methodology used for whisky production.The alcoholic liquids from first second distillations analyzed concentrations ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols methanol.The...
Cachaça is the most important distilled spirit in Brazil and fourth consumed world. Aging not mandatory for cachaça. When aging carried out, casks generally do undergo final wood toasting. However level of thermal degradation influences formation new chemical compounds, which are released during process improve quality spirit. The objective this study was to verify influence origin toasting intensity oak chips on profile markers Staves from forests Allier, Vosges Nièvre (France) were milled...
This work evaluated the effect of gamma radiation on reducting population Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control 4 doses (2.0, 4.0, 6.0 8.0 kGy) along with 5 periods storage refrigeration (1, 7, 14, 21 28 days). Samples were inoculated aureus (ATCC 14458), 11105) 0626), irradiated at temperatures between 8°C (5°C) for days. increased dose period caused reduction populations...
Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts may influence yeast viability. As microorganisms can be killed ionizing radiation, efficacy of gamma radiation in reducing population certain contaminating from sugarcane must was examined and, as a consequence, beneficial effect lethal doses on some parameters yeast-based verified. Must juice inoculated with genera Lactobacillus. The contaminated irradiated 2.0, 4.0, 6.0, 8.0 10.0 kGy...
O processo de envelhecimento ou maturação das bebidas proporciona uma melhora nas características sensoriais da cachaça, tornando-a qualidade superior e maior valor econômico. método tradicional é sua interação com madeiras, sendo que a irradiação pode acelerar este envelhecimento. A cachaça os tonéis carvalho 20 L capacidade foram submetidos à gama (150 Gy). Análises físico-químicas cromatográficas realizadas periodicamente ao longo 390 dias do período bebida. tonel não alterou maioria dos...