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Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae

2012; Brazilian Chemical Society; Volume: 35; Issue: 8 Linguagem: Inglês

10.1590/s0100-40422012000800022

ISSN

1678-7064

Autores

André Ricardo Alcarde, Bruno Miguel dos Santos Monteiro, André Eduardo de Souza Belluco,

Tópico(s)

Sugarcane Cultivation and Processing

Resumo

Saccharomyces cerevisiae YEAST STRAINS.The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still.Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production.The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol.The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions.

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