Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas

Química Nova

Felipe Augusto Thobias Serafim¹  Alexandre Ataíde Da Silva¹  Carlos Alexandre Galinaro¹  Douglas Wagner Franco¹ 

[1] ,Universidade de São Paulo Instituto de Química de São Carlos São Carlos SP ,Brasil

关键词: sugarcane spirit;    alembic;    column;   

DOI  :  10.1590/S0100-40422012000700023

来源: SciELO

【 摘 要 】

Six wines were distilled in two different distillation apparatus (alembic and column) producing 24 distillates (6 for each alembic fraction - head, heart and tail; 6 column distillates). The chemical composition of distillates from the same wine was determined using chromatographic techniques. Analytical data were subjected to Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) allowing discrimination of four clusters according to chemical profiles. Both distillation processes influenced the sugarcane spirits chemical quality since two types of distillates with different quantitative chemical profiles were produced after the elimination of fermentation step influence.

【 授权许可】

CC BY-NC   
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