Improvement of the Chemical Quality of Cachaca

被引：0
|
作者：
Pereira, Amanda de Andrade Marcondes [1 ]
Acevedo, Maria Soledad M. S. F. [1 ]
Alcarde, Andre Ricardo [1 ]
机构：
[1] Univ Sao Paulo, Coll Agr Luiz de Queiroz, Dept Agroind Food & Nutr, BR-13418900 Piracicaba, SP, Brazil
来源：
BEVERAGES | 2024年 / 10卷 / 03期
基金：
巴西圣保罗研究基金会;
关键词：
chemical analysis; quality; contaminants; food security; Cachaca; SUGAR-CANE SPIRITS; AMBURANA AMBURANA-CEARENSIS; OAK QUERCUS SP; ETHYL-CARBAMATE; SACCHAROMYCES-CEREVISIAE; YEAST; DISTILLATION; FERMENTATION; STILLS; COPPER;
D O I：
10.3390/beverages10030079
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachacas, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaca samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation.
引用
收藏
页数：14
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