ABSTRACT The objective of this work was to produce and characterize biochar from sugarcane straw, as well as to investigate possible phytotoxic effects on the germination of cotton, maize, and soybean. To this end, the biochar was produced in a double-drum oven and characterized by different techniques. The germination trials were conducted in vitro, with biochar doses varying between 0 and 100 t/ha. The biochar was obtained with a yield of 40%, pH equal to 9.10, electrical conductivity of 2.22 dS/m and specific surface area of 20.3 m2/g. The elemental analysis showed H/C and O/C atomic ratios of 0.41 and 0.21, respectively. The FTIR showed the presence of C=C groups, while SEM/EDS showed a honeycomb porous structure and nutrients such as Mg, K and Ca. The germination test classified the biochar as a phytonutrient for corn and showed no phytotoxicity for soybeans. On the other hand, for cotton, the highest doses (50 and 100 t/ha) caused phytotoxicity. The results of this work meet the global demands for green techniques. Biochar made from sugarcane straw is a promising technology to improve the infertility of poor soils and manage carbon sequestration.

RESUMO O objetivo deste trabalho foi produzir e caracterizar o biocarvão a partir da palha de cana-de-açúcar, bem como investigar possíveis efeitos fitotóxicos às germinações de algodão, milho e soja. Para tanto, o biocarvão foi produzido em forno de duplo tambor e caracterizado por diferentes técnicas. Os ensaios de germinação foram conduzidos in vitro, com doses de biocarvão variando entre 0 e 100 t/ha. O biocarvão foi obtido com rendimento de 40%, pH igual a 9,10, condutividade elétrica de 2,22 dS/m e área superficial específica de 20,3 m2/g. A análise elementar mostrou razões atômicas H/C e O/C de 0,41 e 0,21, respectivamente. A FTIR mostrou a presença de grupos C=C, enquanto a MEV/EDS mostrou estrutura porosa tipo favo de mel e nutrientes, como o Mg, K e Ca. O ensaio de germinação classificou o biocarvão como fitoestimulante para o milho e mostrou ausência de fitotoxicidade para soja. Por outro lado, para o algodão, as doses mais elevadas (50 e 100 t/ha) causaram fitotoxicidade. Os resultados deste trabalho vêm ao encontro das demandas globais por técnicas verdes. O biocarvão feito da palha de cana-de-açúcar é uma tecnologia promissora para melhorar a infertilidade de solos pobres e gerir o sequestro de carbono.

Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

RESUMO A cachaça é a segunda bebida alcoólica mais consumida no Brasil, obtida pelo destilado do vinho a partir do mosto fermentado de cana-de-açúcar com teor alcoólico de 38 a 48% (v/v) a 20 ºC. A qualidade da bebida é afetada pela matéria-prima utilizada, tratamento do caldo, pelo tipo de fermento e processo de destilação. Objetivou-se avaliar o desempenho de dois tipos de fermento (selecionado e prensado) e o prévio tratamento físico-químico do caldo de cana para a qualidade da cachaça. O delineamento experimental foi inteiramente casualizado com 9 repetições. O tratamento primário representado pelo mosto (obtido de caldo clarificado e não clarificado) e o secundário pelos tipos de fermento (CA-11 e prensado biológico). Avaliou-se o comportamento microbiológico da levedura em fermentação, a composição química do vinho e da cachaça. A utilização de cepas selecionadas e o prévio tratamento do caldo possibilitou um melhor desempenho das leveduras fermentadoras, resultando em destilados com padrões físico-químicos adequados e de qualidade.

ABSTRACT Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling wine from fermented sugarcane must, and has an alcohol content of 38 to 48% (v/v) at 20 ºC. The quality of the drink is affected by the raw material used, the treatment of the juice, the type of yeast and the distillation process. The aim of this study was to evaluate the performance of two types of yeast (selected and pressed) and the prior physical and chemical treatment of the sugarcane juice on the quality of the cachaça. The experimental design was completely randomised with 9 replications. The primary treatment was represented by the must (obtained from clarified and non-clarified juice) and the secondary treatment by the types of yeast (CA-11 and pressed biological). The microbiological behaviour of the yeast during fermentation was evaluated together with the chemical composition of the wine and cachaça. The use of selected strains and the prior treatment of the juice resulted in better performance of the fermenting yeasts, producing distillates of suitable physical and chemical standards and quality.

Abstract This manuscript showed a new product that can be used in sugar and alcohol production to replace the acrylamide polymer, applied in the juice treatment. This new product is an organic extract obtained from moringa seeds, which present the flocculating protein 2S-Albumin. This biomolecule is added in the decanter together with the limed and heated juice, increasing the sedimentation speed of impurities that, if remain in the process, decrease the quality of the obtained sugar. This issue is of great importance because the acrylamide molecule has carcinogenic and neurotoxic action in humans and may be incorporated within the sugar crystal or the mud (filter-cake) used as a fertilizer. Furthermore, it should be noted that this manuscript presents the best technique to extract the S-Albumin protein from moringa seeds (using a CaCl2 solution 0.1 mol/L), the best dosage to apply in the sugarcane juice (1300 mg/L), and similary sugar quality achieved, compared with the process using the acrylamide polymer.

Resumo: O objetivo deste trabalho foi avaliar agentes extrativos para proteínas das sementes de moringa (Moringa oleifera) e a ação coagulante desse extrato proteico sobre o caldo de cana para produção de açúcar, que utiliza polieletrólitos de acrilamida. Os extratores foram água deionizada, solução de KCl e MgCl2, a 0,1, 0,5, 1,0, 1,5 e 2,0 mol L-1. Os extratos proteicos foram utilizados, em 11 doses, na sedimentação do caldo de cana. As soluções de 0,1 mol L-1 de MgCl2 e 1,0 mol L-1 de KCl são mais eficazes na extração. A de KCl 1,0 mol L-1, a 500 mg L-1, resulta em caldo clarificado de melhores características químico-tecnológicas.

Abstract: The objective of this work was to evaluate extractive agents for proteins of moringa (Moringa oleifera) seeds, and the coagulant effect of this protein extract on sugarcane juice for sugar production, which uses acrylamide polyelectrolytes. The extractors were deionized water, and KCl and MgCl2 solution at 0.1, 0.5, 1.0, 1.5, and 2.0 mol L-1. The protein extracts were used for sedimentation of sugarcane juice in 11 doses. The solutions of 0.1 mol L-1 MgCl2 and 1.0 mol L-1 KCl were the most effective in protein extraction. The KCl 1.0 mol L-1 dose, at 500 mg L-1, results in clarified juice with better chemical-technological characteristics.

Os biocombustíveis apresentam-se com grande importância para suprir a demanda global de energia. São produzidos a partir de biomassa vegetal, emitem menor quantidade de dióxido de carbono e de partículas poluentes ao ambiente quando utilizados e possuem grande vantagem por serem combustíveis renováveis. Entre as matérias-primas com potencial para produção de etanol, cita-se o sorgo sacarino. Objetivou-se comparar o processamento industrial do genótipo de sorgo sacarino CVSW80007 e da cultivar de cana-de-açúcar 'RB966928' para produção de bioetanol em início de safra. As análises realizadas foram: brix; pH, ART, AR, acidez total, ARRT, glicerol, teor alcoolico, viabilidade celular, viabilidade de brotos e brotamentos. Quanto às características químico-tecnológicas, as matérias-primas apresentaram-se aptas ao processamento industrial, com índices superiores para a cana-de-açúcar. O desenvolvimento das fermentações ocorreu de forma adequada para ambas, sendo que o mosto fermentado (vinho), produzido a partir do mosto de cana-de-açúcar, apresentou maior teor alcoolico e rendimento fermentativo.

Biofuels have great importance to supply the global energy demand. These fuels are produced from plant biomass, emit less carbon dioxide and particulate pollutants to the environment when used and have great advantage of being renewable fuels. Among the raw materials with potential for ethanol production, is cited sweet sorghum. This study aimed to compare industrial processing of genotype sorghum CVSW80007 and the cultivar sugar cane 'RB966928' for bioethanol production in early season. The analyzes performed were: brix, pH, ART, AR, total acidity, ARRT, glycerol, alcohol content, cell viability, shoots viability and buds. Regarding the chemical-technological characteristics, raw materials were suitable for industrial processing, with higher rates for sugar cane. The development of fermentations occurred appropriately for both, and the fermented must (wine) produced from the must of sugar cane had higher alcohol content and fermentation yield.

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076), the leaf extract, and a control. The secondary treatments consisted of the sugarcane varieties RB92579 and RB867515. The clarification process used was simple defecation, in which the flocculating agents and the juice, limed and heated, were poured simultaneously into a decanter. The microbiological and chemico-technological characteristics of the extracted and clarified juices were evaluated. The clarified juice was concentrated up to 60° Brix (syrup) and subjected to boiling in a pilot pan using seeds to perform the graining: The sugar was recovered by centrifugation and analyzed for microbiological and chemico-technological characteristics. It was concluded that the use of the Moringa oleifera Lam. leaves extract resulted in a better quality of clarified juice and sugar.