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Ethyl carbamate in the production and aging of cachaça in oak ( Quercus sp.) and amburana ( Amburana cearensis ) barrels
Author(s) -
Santiago Wilder Douglas,
Das Graças Cardoso Maria,
Duarte Felipe Cimino,
Saczk Adelir Aparecida,
Nelson David Lee
Publication year - 2014
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.158
Subject(s) - ethyl carbamate , fermentation , chemistry , carbamate , wine , food science , brewing , organic chemistry
There are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented–distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak ( Quercus sp ) and amburana ( Amburana cearensis ) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging steps. Copyright © 2014 The Institute of Brewing & Distilling