Open AccessINFLUÊNCIA DO GRAU ALCOÓLICO E DA ACIDEZ DO DESTILADO SOBRE O TEOR DE COBRE NA AGUARDENTE DE CANA
Author(s) -
Yolanda Boza,
Jorge Horii
Publication year - 2000
Publication title -
boletim do centro de pesquisa e processamento de alimentos
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.124
H-Index - 8
eISSN - 1983-9774
pISSN - 0102-0323
DOI - 10.5380/cep.v18i1.1127
Subject(s) - chemistry , distillation , food science , copper , nuclear chemistry , chromatography , organic chemistry
O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas favorece a qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre na aguardente de cana com o grau alcoólico e a acidez do destilado. Constatouse que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrandose ambos em maior concentração na fração cauda. Cortandose a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos. Abstract The use of copper in the manufacture of stills and auxiliary piping for the sugarcane based distilled beverages industries is a need for the improvement of the sensorial quality of the beverage. The aim of the present work was to correlate the copper content in sugarcane based distilled beverages with alcoholic content and acidity in the distillate. It was verified that the copper content during the distillation process followed the acidity content of the distillate, finding both at higher concentrations in the tail fraction. The distillation was stopped when the product had higher alcoholic grade, then the acidity and copper content were reduced in the distilled beverage.