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Membrane processing of the Brazilian spirit Cachaça
Author(s) -
Karp Joel R.,
Hamerski Fabiane,
Silva Vítor R.,
Medeiros Adriane B.P.
Publication year - 2019
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.564
Subject(s) - chemistry , pervaporation , chromatography , aroma , ethyl lactate , permeation , ethyl acetate , membrane , brewing , isoamyl acetate , microfiltration , fermentation , ethanol , isoamyl alcohol , ethanol fermentation , butanol , food science , alcohol , organic chemistry , solvent , biochemistry
As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic α ‐alumina membranes, followed by water removal by pervaporation using a silk sericin/polyvinylalcohol (PVA) non‐porous membrane. The high solute content in the fermented must resulted in fouling and concentration polarisation in both microfiltration and pervaporation. The hydrophilicity of the sericin/PVA blends was exploited in ethanol and aroma concentration, at an optimal temperature of 20°C, resulting in a separation factor and permeation flux of 3.7 and 958.3 g/m 2 h. An aroma profile was performed using GC SPME/headspace and GC‐MS, analysing the content of ethanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, ethyl lactate, isoamyl acetate, ethyl octanoate and ethyl laurate. The results show that the volatiles present in the fermented sugar cane must were concentrated, with recoveries of 93.9 and 94.3% of the principal aromatic compounds. © 2019 The Institute of Brewing & Distilling