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Chemical composition of sugar cane sugar spirit during the process of double distillation in pot still The cachaça is the second most consumed beverage in Brazil and it has been gaining market share due to the efforts of the productive sector as well as governmental actions. The production of Brazilian cachaça is estimated at 1.7 billion liters, of which about 400 million are produced in stills. Production chain is not technologically homogeneous and there is need to develop technologies to improve and control the quality and standardization. The objective of this study was to evaluate the volatilization curves of the main compounds present in sugar cane spirits, during a process of double distillation carried out in pot still according the methodology for the production of whisky, and quantify the formation and recovery of volatile fractions of the typical "head", "heart" and "tail" of the final distillate. We studied the curves of volatilization of the chemical components of the distillate along the first and second distillation, and the chemical composition of fractions "head", "heart" (spirit) and "tail" produced during the process, following the methodologies and criteria of the current legislation in Brazil. The results showed that the double distillation, based on the methodology used for the production of whisky, enabled to improve the chemical quality of the sugar cane spirit by reducing the concentrations of copper, volatile acidity, aldehydes and methanol, when compared to the control spirit (single distilled). The volatilization curves of chemical compounds along the distillation of double distilled spirits showed concentrations typical of the volatile fraction of the "head" fraction (aldehydes, esters and methanol) and the "tail" fraction (volatile acid and furfural).

Composição química da aguardente de cana-de-açúcar ao longo do processo de dupla destilação em alambique simples