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Química Nova

Print version ISSN 0100-4042

Abstract

ALCARDE, André Ricardo; MONTEIRO, Bruno Miguel dos Santos  and  BELLUCO, André Eduardo de Souza. Chemical composition of sugar cane spirits fermented by different Saccharomyces cerevisiae yeast strains. Quím. Nova [online]. 2012, vol.35, n.8, pp. 1612-1618. ISSN 0100-4042.  http://dx.doi.org/10.1590/S0100-40422012000800022.

The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still. Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production. The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol. The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions.

Keywords : yeast; cachaça; chemical composition.

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