INDICADORES DE QUALIDADE DE CACHAÇAS PRODUZIDAS COM saccharomyces cerevisiae DE DIFERENTES ORIGENS

Abstract

Cachaça is a Brazilian drink, produced from the distillation of fermented sugar cane juice, with an alcohol content of 38-48% of the ethanol volume. The drink has peculiar sensorial characteristics that vary according to the productive process. The present work aimed to produce artisanal cachaça using saccharomyces cerevisiae from different fermentation sources, distilling in copper alembic and identifying the physico-chemical and sensorial protein. Used as commercial levers. The degradation kinetics of sugars, which has higher R 2 values ​​in the polynomial functions of grade 3 for all treatments, however, the fermentation time was lower for the commercial yeasts. The average classification of cachaças varies 43.10 and 47.56% (v / v). The molecules of volatile acid, methane, phosphorus and copper are in compliance with the legislation. It was carried out the sensorial analysis in hedonic scale of 7 points for the dye, aroma and overall flavor, the results were not considered as differences. The acceptance frequency for the largest was in the cachaças produced by commercial yeasts. A cachaça produced by yeast A larger cachaça produced by yeast CA-11 was more accepted in relation to a taste and an overall impression. What can be improved if their price captures are cheaper, as for efficiency in fermentation.