Effects of corn meal and sulphuric acid on the production of cachaça

Ciência e Agrotecnologia

Francisco Vicente Gaiotto Cleto²  Gisele Cristina Ravaneli¹  Márcia Justino Rossini Mutton¹ 

[1],Ministério da Agricultura, Pecuária e AbastecimentoRibeirão Preto SP

关键词: yeast treatment;    ethanolic fermentation;    contaminating bacteria;    beverage;    Tratamento do fermento;    fermentação alcoólica;    contaminantes;    bebida;   

DOI  :  10.1590/S1413-70542009000500026

来源: SciELO

【 摘 要 】

This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.

【 授权许可】

CC BY   
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