Produção Nacional
Revisado por pares
Características físico-químicas de aguardentes produzidas artesanalmente na região do Vale do Taquari no Rio Grande do Sul
2009; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 20; Issue: 4 Linguagem: Inglês
ISSN
0103-4235
AutoresL. Ph. H. Schmidt, Sandro Marmitt, Eniz Conceição Oliveira, Cláucia Fernanda Volken de Souza,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoThe sugar cane spirit produced by artisanal methods results in a fi nal product with its own characteristics, but due to the lack of process control it often does not meet current legal parameters. So, this study aimed to evaluate the quality established by legislation and compare the chemical compositions of spirits from sugar cane aged and non-aged produced artisanally in the Region of Vale do Taquari in Rio Grande do Sul. The concentrations of ethanol, volatile acidity, phenolic compounds, copper, acetone, aldehydes, esters, methanol and total higher alcohols, in addition to the sec-butyl and n-butyl alcohols, were determined in 15 samples produced in the region. The results indicated that 60% of the samples were in disagreement with some of the identity and quality standards established by Brazilian legislation. Furthermore, high concentrations of copper and aldehydes in some samples compromise the quality of the beverage and represent a risk to the consumer health in the region. From the results there is a need to adopt strategies for technological support, which enable producers in the Region of Vale do Taquari in Rio Grande do Sul to expand the agroindustrial activity and improve competitiveness of these small producers
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