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Chemical composition of sugar cane spirits fermented by different Saccharomyces cerevisiae yeast strains

Authors
  • Alcarde, André Ricardo
  • Monteiro, Bruno Miguel dos Santos
  • Belluco, André Eduardo de Souza
Publication Date
Jan 01, 2012
Source
Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (BDPI/USP)
Keywords
Language
Portuguese
License
Unknown
External links

Abstract

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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