ABSTRACT The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been elaborated, resulting in a supply of products with different characteristics. This study aimed to monitor the development of a distilled mango beverage and its profile for consumption. The mangoes were selected, pulped and subjected to physicochemical characterization and, subsequently, to fermentation and distillation processes where the kinetics were monitored, and the beverage obtained was compared to similar products found in the literature. During column distillation, the relationship between the temperature profile and the alcohol content was observed, allowing for careful selection of each fraction of the distillate and the establishment of a standard for future distillations. As regards the fraction of interest, good results were obtained in terms of composition with compounds such as methanol and acetaldehyde in minimal quantities, indicating a product that can be consumed without health risks. The small amount of studies following the same line of research confirms the potential mango pulp named Tommy Atkins for the formulation of alcoholic products.

Resumo A produção de bebidas destiladas de qualidade envolve um período de envelhecimento em barris de madeira, durante o qual diversas reações físico-químicas ocorrem entre a madeira e o destilado. O carvalho é a principal madeira empregada mundialmente no processo de envelhecimento de bebidas alcoólicas. Entretanto, no Brasil, o uso de espécies de madeiras tropicais pode ser uma opção viável por permitir inovação nas características de destilados. O objetivo deste estudo foi determinar o perfil aromático de compostos de aromas em aguardente de cana (cachaça) envelhecida por 12 meses em barris novos de 225 L, com e sem tosta, construídos com espécies de madeiras tropicais: cerejeira [Amburana cearensis (Fr. Allem.) A.C. Smith], castanheira (Bertholletia excelsa Humboldt & Bonpland) e cabreúva (Myrocarpus frondosus Allemão). A caracterização química foi realizada por meio de cromatografia gasosa/espectrometria de massas, no modo scan, visando identificar compostos de aromas (ésteres, álcoois, ácidos orgânicos, compostos fenólicos e terpenos). Tanto os barris tostados quanto os sem tosta aumentaram a concentração de compostos fenólicos nas cachaças. Os destilados envelhecidos em cerejeira apresentaram maior complexidade aromática, principalmente devido aos ácidos orgânicos e aos compostos fenólicos. Os barris de cabreúva forneceram maiores teores de terpenos aromáticos aos destilados. Esta pesquisa apresenta um novo enfoque no perfil aromático de compostos de aroma em cachaça envelhecida em barris de madeiras tropicais.

Abstract The production of high quality spirits implies an aging period in wooden barrels, resulting in numerous physicochemical reactions between the wood and the beverage. Oak is the main wood used in the aging process of alcoholic beverages worldwide. However, in Brazil, the use of tropical wood species can be a viable option, allowing for innovation in the characteristics of spirits. This study aimed to determine the aromatic profiling of flavor active compounds in Brazilian sugarcane spirit (cachaça) after a 12-month aging period in new 225-L toasted and non-toasted barrels made from the tropical wood species cerejeira [Amburana cearensis (Fr. Allem.) A.C. Smith], castanheira (Bertholletia excelsa Humboldt & Bonpland), and cabreúva (Myrocarpus frondosus Allemão). The chemical characterization was carried out using the Gas-Chromatography/Mass Spectroscopy (GC/MS) scan mode, and the identification targeted on flavor active compounds (esters, alcohols, organic acids, phenolic compounds, and terpenes). Toasted and non-toasted cerejeira barrels intensified the contents of phenolic compounds in cachaça. The samples aged in cerejeira barrels exhibited the most complex profile, mainly related to organic acids and phenolic compounds. However, cabreúva barrels transferred significant aromatic terpenes to cachaça. This research presented a novel focus on the aromatic profiling of flavor active compounds in cachaça aged in barrels made from tropical wood species.

Resumo O presente estudo teve por objetivo determinar a influência de métodos de destilação (simples, dupla e redestilação) na composição química de aguardentes de cana, mediante análises de componentes voláteis (aldeídos, ésteres, metanol, álcoois superiores, ácido acético e furfural) e contaminantes (álcoois n-butílico e sec-butílico, cobre e carbamato de etila). A aguardente monodestilada e os destilados alcoólicos das aguardentes bidestilada e redestiladas apresentaram composição química de compostos voláteis e de contaminantes dentro das especificações da legislação brasileira. A aguardente monodestilada apresentou maiores concentrações de ácido acético, aldeído acético, acetato de etila, álcool propílico, álcoois superiores, furfural e coeficiente de congêneres. A aguardente monodestilada também apresentou concentrações mais elevadas dos contaminantes metanol, sec-butanol, cobre e carbamato de etila. Em relação à monodestilação, as metodologias de bidestilação e de redestilação proporcionaram redução da concentração de congêneres voláteis das aguardentes (ácido acético, aldeído acético, acetato de etila, álcool propílico e furfural) e de compostos considerados contaminantes (metanol, sec-butanol, cobre e carbamato de etila).

Abstract This study aimed to determine the influence of distillation methods (single, double and redistillation) on the chemical composition of sugar cane spirits. Analysis of volatile compounds (aldehydes, esters, methanol, higher alcohols, acetic acid and furfural) and contaminants (n-butyl and sec-butyl alcohols, copper and ethyl carbamate) were carried out. All the distilled spirits presented chemical composition of volatiles and contaminants within Brazilian legal specifications. The single distilled sugar cane spirit presented higher concentrations of acetic acid, acetaldehyde, ethyl acetate, propyl alcohol, higher alcohols, furfural, and coefficient of congeners. The single distilled sugar cane spirit also presented higher concentrations of contaminants (methanol, sec-butyl alcohol, copper and ethyl carbamate). The methodologies of double distillation and redistillation provided a reduction in the concentration of volatile congeners (acetic acid, acetaldehyde, ethyl acetate, propyl alcohol, and furfural) and contaminants (methanol, sec-butyl alcohol, copper and ethyl carbamate) of the sugar cane spirits.

ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency.

Resumo Esta pesquisa teve como objetivos avaliar as características tecnológicas e microbiológicas do caldo de cana colhida e armazenada, assim como seus reflexos na condução dos processos fermentativos e formação dos compostos secundários e contaminantes da cachaça. Depois da colheita da cana-de-açúcar, os colmos foram armazenados à temperatura ambiente (20-32 °C) por períodos de 0, 24, 48, 72 e 96 horas, sendo o mosto preparado logo após a extração do caldo. As fermentações foram conduzidas em processo de batelada, por cinco ciclos fermentativos, com destilação dos vinhos em alambique de cobre. Foram analisadas as características tecnológicas e microbiológicas do caldo e do processo fermentativo. O armazenamento dos colmos de cana causou significantes perdas na qualidade tecnológica do caldo, influenciando negativamente o processo fermentativo, com decréscimo na viabilidade de células e brotos de leveduras. A utilização de matéria-prima armazenada por períodos superiores a 48 horas contribuiu para a redução do pH e aumento da acidez total e açúcares redutores residuais dos vinhos, refletindo em menor produção de álcool. Os níveis de acidez volátil, acetato de etila, acetaldeído, cobre, metanol e carbamato de etila das cachaças ficaram dentro do estabelecido pela Legislação Brasileira, enquanto o conteúdo de álcoois superiores e furfural apresentaram-se elevados nos destilados de cana colhida e armazenada.

Summary This research aimed to evaluate the technological and microbiological characteristics of the juice produced from harvested and stored sugarcane, and the reflections on the fermentative processes and formation of secondary compounds and contaminants in the production of cane spirit. After harvesting, the sugarcane stalks were stored at environmental temperature (20-32 °C) for 0, 24, 48, 72, and 96 hours, the must being prepared soon after juice extraction. The fermentations were carried out using a batch process with five fermentative cycles, distilling the wine in a copper still. The technological and microbiological characteristics of the juice and the fermentation process were analysed. Storage of the cane stalks caused significant losses in the technological quality of the juice, negatively influencing the fermentative process, and decreasing the viability of the yeast cells and shoots. The use of raw material stored for periods longer than 48 hours contributed to a reduction in pH, increase in total acidity and increase in residual reducing sugars in the wines, reflecting in reduced alcohol production. The levels of volatile acidity, ethyl acetate, acetaldehyde, copper, methanol and ethyl carbamate in the cane spirits were within the limits established by Brazilian law, whilst the higher alcohols and furfural contents were high in the distillates produced from harvested and stored sugarcane.