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This study evaluates the economic, social, environmental, and institutional impacts of the Geographical Indication (GI) of the Indication of Origin (IO) type in the Abaíra Microregion, Bahia, Brazil, and its alignment with the Sustainable Development Goals (SDGs), particularly SDGs 2, 4, 8, 12, and 16. The research focuses on assessing the long-term sustainability effects of the Abaíra GI on local communities and territories after its recognition in 2014. Using an exploratory, qualitative approach, this study applies the Economic, Social, and Environmental Impact Assessment Methodology for GIs developed by EMBRAPA, along with semi-structured interviews and field visits with local producers and cooperative members. The analysis highlights the importance of post-GI sustainability assessment and identifies significant impacts on local economic development, cultural preservation, and environmental management. The research reveals improvements in product visibility and commercial value, as well as the adoption of sustainable and innovative practices by local cooperatives and producers. Among the key findings are the strengthening of local traditions, enhanced product quality, and increased market access despite challenges such as rural exodus. When compared with Embrapa Grape and Wine's methodology, this study proposes a comprehensive framework for evaluating other GIs. Additionally, the results show that support from SEBRAE and educational institutions through training and technical assistance has positively impacted territorial conditions, contributing to the broader goals of sustainable development. [ABSTRACT FROM AUTHOR]

The ageing of alcoholic beverages is a common practice in order to increase their quality and characteristic flavour. These changes during the ageing process are caused by a series of chemical reactions that take place between the wood extractable compounds, the distillate and the oxygen that passes through the wood. However, this process is slow and can take several years. This research focussed on optimising the use of Quercus alba chips and ultrasound in the accelerated ageing process of sugar cane spirit using the response surface methodology. The effect of temperature and ultrasound was analysed using a two-level factorial design type 22. Subsequently, the accelerated ageing process was optimised using response surface methodology. Temperature and time of exposure to ultrasound energy were the selected independent variables. As a response variable, the total polyphenol index (TPI) was selected. In addition, the CIELab method was used to determine the chromatic characteristics (L*, a*, b*) of the aged samples. Toasting had a negative effect on the TPI, whilst the oak chips that were untoasted and treated with ultrasound obtained the highest TPI yield (80.5–81.5 mg GAEeq/L). The TPI values obtained through the use of the accelerated ageing method suggest that this is more efficient than the traditional ageing process, as it leads to a decrease in the maturation period of sugar cane spirit. Regarding colour properties, a higher intensity of colour was found in the samples where the accelerated ageing method was applied. The temperature and sonication time of 48.9 °C and 18.8 min were the optimal parameters in order to obtain a TPI value (85 GAEeq./L) comparable to the Brandy Solera Reserve (12–18 months for the traditional method) for sugar cane spirit using the accelerated method. The findings of this research can contribute towards the development of new ageing processes of distillates, mainly in terms of decreasing ageing times. [ABSTRACT FROM AUTHOR]

In this work, we describe a 2-min direct injection electrospray tandem quadrupolar mass spectrometric method for ethyl carbamate (EC) detection in Brazilian sugar cane spirit (SCS). Analyses were carried out with 18-crown-6/trifluoracetic acid (30 ppm/0.1%) additives to sequester metal cations by eliminating unwanted [EC + Na]+ and [EC + K]+ ions, favoring analyte detection as sole [EC + H]+ ions. Standard addition of EC was carried out with 18-crown-6/trifluoracetic acid (30 ppm/0.1%), resulting in spiked SCS samples (0, 75, 150, 300, 450, 600, 750, and 900 μg L−1). A carrier solution of methanol:18-crown-6:trifluoroacetic acid (99.9:30 ppm:0.10, v/v/v) was pumped to the mass spectrometer using positive ion mode and multiple reaction monitoring of 90 > 62 for EC. The limits of detection and quantification were 7.5 and 75.0 μg L−1, respectively, and the dynamic range used was 75-900 μg L−1. The validation results and application of the method to the analysis of real samples and certified SCS demonstrate its applicability to quality control and regulatory analysis. [ABSTRACT FROM AUTHOR]

The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.

This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product.

The commercial sugar cane spits redistillation decreased up to 92,5% their ethyl carbamate (EC) original content. Quantitative analysis of EC in 15 samples of sugar cane spirit (alembic and column), fresh distilled and collected in situ demonstrated that the urethane is formed mostly after distillation. The average time to achieve the complete EC formation is independent of the diffuse light presence and of the distillation apparatus used. The k obs for urethane formation at 25 ºC was calculate as (3,3 ± 0,5) x 10-5/s and the activation parameters are: ΔH‡ 34 kcal/mol; ΔS‡ - 69 cal/mol K; and ΔG‡ 54 kcal/mol.

This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product.O presente estudo foi desenvolvido com o objetivo de produzir e caracterizar um licor de casca de tangerina com três bases alcoólicas (álcool de cereais, aguardente de cana-de-açúcar e aguardente de mexerica). Realizaram-se análises físicas e químicas em relação à acidez volátil, extrato seco, densidade e grau alcoólico. A densidade em todas as amostras foi de 1,13 g mL-1, acidez volátil de 48,54 g 100 mL-1 para o tratamento com álcool de cereais, 28,43 g 100 mL-1 para aguardente de cana-de-açúcar e 22,09 g 100 mL-1 para a aguardente de mexerica. O extrato seco variou de 431 g L-1 para otratamento com álcool de cereais, 446,26 g L-1 para o tratamento com aguardente de canade- açúcar e 443,84 g L-1 para a aguardente de mexerica, o grau alcoólico variou de 18,84; 20,01 e 19,67 ºGL entre os tratamentos. Realizou-se o teste de aceitação por meio da análisesensorial dos atributos sabor alcoólico, sabor frutal, sabor doce e impressão global. O licor à base de álcool de cereais obteve as maiores médias (6,32, 6,66, 6,34 e 6,26 para sabor alcoólico, sabor frutal, sabor doce e impressão global, respectivamente) em todos osatributos, porém estatisticamente não foi encontrada diferença entre os tratamentos. Concluiu-se que o licor de casca de mexerica, fabricado com a aguardente da própria fruta, pode ser uma alternativa viável para a utilização de todas as partes da fruta, podendo serfonte de renda para o pequeno produtor. Sendo, contudo, necessários mais estudos para o desenvolvimento deste produto.

The objective of this work was to evaluate the presence of benzo(a)pyrene (BaP), ethyl carbamate (EC) and methanol in 61 samples of cachaça. The quantification of BaP was carried out using HPLC with fluorescence detection, EC concentrations was determined by GC/MS and that of methanol, by GC/FID. In all samples, the concentration of methanol remained below 5 mg 100 mL-1 absolute alcohol. The results of BaP varied from

A simple, specific and sensitive GC-MS procedure with ion m/z 62 was validated for the determination of ethyl carbamate (EC) in spirits. It exhibited linearity over the concentration of 30 to 600 μg/L with 30 μg/L limit of quantification. EC was detected in 70 of the 71 samples analyzed with levels from 33 to 2609 μg/L (mean level = 893 μg/L). 35% of the samples contained 500 to 1000 μg/L and 23% contained 150 to 500 and 1000 to 1500 μg/L. No significant correlation was found between EC and the levels of copper, pH and alcohol content of the samples.

Este trabalho teve por objetivo avaliar as concentrações de furfural, álcoois superiores, ésteres, aldeídos, cobre, acidez volátil, metanol e grau alcoólico de aguardentes obtidas de cana, com e sem queima prévia. Foram utilizadas amostras de aguardente artesanal de cana queimada e não queimada, fermentadas com a mesma levedura e destiladas no mesmo destilador; amostras de produtor de aguardente industrial de cana queimada e amostras obtidas de outro produtor artesanal de cana não queimada. As análises físico-químicas e cromatográficas (CG) foram realizadas no Laboratório de Análise Físico-Química de Aguardente - LAFQA/DQI na Universidade Federal de Lavras. As concentrações de furfural apresentaram diferença significativa (PThis work was intended to evaluate the concentrations of furfural, higher alcohols, esters, aldehydes, copper, volatile acidity methanol and alcoholic degree of sugar cane brandies obtained from sugar cane both with and without previous burning. Samples of artisanal brandies from burnt and non-burnt cane, fermented with the same yeast and distilled in the same still, samples of burnt cane from an industrial brandy producer and samples of non-burnt cane obtained from another artisanal producer were utilized. The physicochemical and chromatographic (CG) analyses were accomplished in the Sugar Cane Brandy Physicochemical Analysis Laboratory at the Federal University of Lavras. The concentrations of furfural showed significant differences (P

The objective of this work was to investigate if producers of sugar cane spirits in Minas Gerais, Brazil, have improved the copper content of their products and also if they have adjusted to the new standards of identity for 'cachaça' and 'aguardente'. Seventy-one samples, obtained from May 2003 until March 2004, were analyzed. Mean copper content was 2.30 mg/L, which indicates a significant reduction in levels. The mean alcohol content was 45.6 % v/v. All of the 'aguardente' but only 79% of the 'cachaça' attended to the standard of identity for alcohol content for these products.

Cachaça, like other distilled beverages, often passes through an aging process and a peculiar fact is that Brazilian native woods are used for producing the barrels used for aging, in addition to oak. Cachaças can be aged in barrels of amendoim ( Pterogyne nitens), balsam ( Myroxylon peruiferum), jequitibá ( Cariniana estrellensis), umburana ( Amburana cearensis), and oak ( Quercus sp .). Cachaças aged in wooden barrels have their final price for the consumer substantially increased, making them susceptible to fraud. So, methods to check the authenticity of aged cachaça are increasingly required. In this paper, 109 samples of commercial aged cachaças were used for the construction of supervised classification models-PLS-DA (partial least squares for discriminant analysis) and NPLS-DA (N-way PLS-DA)-by using UV-Vis spectrophotometry and spectrofluorimetry. The best results were obtained for the model based on low-level data fusion, providing good reliability rates for the training and test sets (ranging from 56 to 100 %) for all the analyzed classes. [ABSTRACT FROM AUTHOR]

Copper content is of great concern among sugarcane-spirit producers. It is released from copper-made distillers, during the distillation process. Activated carbon has been used to remove copper. However, depending on the amount of carbon and the duration of reaction, it can also remove higher alcohols and esters, which are important in the final product. A sugarcane spirit with 9 mg L-1 of copper was shaken with 2 to 26 g L-1 of activated carbon, during 10 to 1440 minutes. Then, copper and organic compounds were measured. At least 12 g L-1 of carbon and 60 min shaking time were necessary to decrease copper bellow 5 mg L-1. However, other components of the product were also affected.

The objective of this work was to investigate if producers of sugar cane spirits in Minas Gerais, Brazil, have improved the copper content of their products and also if they have adjusted to the new standards of identity for 'cachaça' and 'aguardente'. Seventy-one samples, obtained from May 2003 until March 2004, were analyzed. Mean copper content was 2.30 mg/L, which indicates a significant reduction in levels. The mean alcohol content was 45.6 % v/v. All of the 'aguardente' but only 79% of the 'cachaça' attended to the standard of identity for alcohol content for these products.

This study aimed to determine the chemical composition of Brazilian sugar cane spirits and cachaças and compare it to the identity and quality standards established by national legislation. Despite the great volume of production of these beverages and their national importance, the volume exported is small and the domestic consumption by higher-income people is still incipient due to lack of quality and standardization. Volatile compounds and contaminants established by Brazilian current law were assessed in 268 samples of sugar cane spirit and cachaça collected in the main producing regions. Among the samples, 50.7% did not comply with the Brazilian identity and quality standards. Contaminants (ethyl carbamate, copper, n-butanol, and 2-butanol), higher alcohols, and volatile acidity were the components that presented more irregularities. Ethyl carbamate, congener coefficient, higher alcohols, and volatile acidity had the highest standard deviation. These results indicate that producers still face challenges in adopting best practices to produce these beverages in order to guarantee their quality and standardization. The high number of samples that did not comply with the Brazilian current law is one of the factors that restrains the growth of domestic consumption of sugar cane spirits and cachaças and may explain the low level of export. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the influence of heat treatment of sugar cane juice, supplementation with urea and double distillation on the concentration of volatile congeners (acetic aldehyde, ethyl acetate, n-propyl, isobutyl and isoamyl alcohols and acetic acid) and contaminants (methanol, 1-propyl and 2-butyl alcohols, copper, and ethyl carbamate) in cachaça. Samples of fresh sugar cane juice, sugar cane juice submitted to heat treatment and contaminated sugar cane juice were supplemented (or not) with urea and fermented. The washes so obtained underwent single and double distillation. Supplementation with urea stimulated ethyl carbamate formation. The distilled products that originated from contaminated worts presented higher concentration of acetic acid and ethyl carbamate. Double distillation reduced the concentration of contaminants. The best quality pot still cachaça was obtained employing heat treatment of sugar cane juice, nonsupplementation with urea and double distillation. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Minas Gerais is the highest producer of handmade spirits. Research has been carried out aiming to contribute to progress. Thus, the goal of this work is to evaluate the quality of spirits in three different regions of Minas Gerais state. We analyzed ethyl carbamate, alcoholic grade, volatile acidity, higher alcohols, aldehyde, esters, methanol, furfural and copper. The values obtained for ethyl carbamate varied from undetectable to 643.5 µg L-1, with only one region not following the legislation (150 µg L-1). Most of the compounds in the spirits were present within the limits estabilished by the legislation.

Cachaça is the most important distilled spirit in Brazil and the fourth most consumed in the world. Aging is not mandatory for cachaça. When aging is carried out, casks generally do not undergo the final wood toasting. However the level of thermal degradation of wood influences the formation of new chemical compounds, which are released during the aging process and improve the quality of the spirit. The objective of this study was to verify the influence of origin of wood and toasting intensity of oak chips on the profile of aging markers in cachaça. Staves of oak wood from the forests of Allier, Vosges and Nièvre (France) were milled and screened at 9 mesh. The chips underwent light, medium and heavy toasting. The toasted chips were added to cachaça (1 g/L) and kept in a closed system at room temperature, without agitation, for 15 days. The aging congeners (gallic acid, 5-hydroxymethylfurfural, furfural, vanillin, vanillic acid, syringaldehyde, sinapaldehyde, syringic acid and coniferaldehyde) were analysed using HPLC. The increase in toasting intensity enhanced the content of the aging markers in cachaça, especially syringic acid, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde. The generation of aging marker compounds was influenced only by the toasting intensity and not by the origin of the oak wood. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 were used in the population of approximately 105 CFU mL-1 and 108 CFU mL-1, respectively. The sugar cane medium plus 1% of yeast extract (SCM) was efficient for growth of L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 (letter 'b'-Tukey test). In flasks and vats fermentation the growth of UFLA CA 11 was not negatively influenced by L. lactis UFLA CA 312. However, after 19 hours of fermentation, bacterial population showed a slight decrease. Considering parameters higher alcohols and aldehydes, cachaça produced by pure culture of S. cerevisiae was similar to cachaça produced by mixed culture. Cachaça produced by mixed culture showed high values of volatile acidity (letter 'b'-Tukey test) being characterized by this parameters in the principal component analysis. High percentage of acceptance (81.10%) for the attribute aroma was observed in samples from cachaça produced by mixed culture. [ABSTRACT FROM AUTHOR]

Cachaça is a sugar cane spirit produced in Brazil. Ethyl carbamate (EC), a potential carcinogenic compound, may be present in cachaça above the limit established by law. The purpose of this study was to determine the concentration of ethyl carbamate in cachaças recently produced in Brazil in order to verify their compliance with the law. The concentration of ethyl carbamate was determined in 376 samples of cachaça through gas chromatography coupled to a mass spectrometer (GC-MS). The mean value of ethyl carbamate in the cachaças analyzed was 145 µg/L, and 24% of them were not in compliancy with the law (EC < 210 µg/L). However, compared to previous studies, advances have been observed regarding the adjustment of cachaças to the legal limit. Cachaças produced in large distilleries through continuous column distillation presented a mean value of 200 µg/L of ethyl carbamate. Cachaças produced in small distilleries using pot still distillation presented a mean content of 74 µg/L. Small producers have been more engaged in using good manufacturing practices to guarantee the quality of cachaças.

Based on the fluorescence properties of 2,4-(1 H,3 H)-quinazolinedione, a product of the reaction between cyanate and 2-aminobenzoic acid, a simple, sensitive, selective, and reproducible method for the cyanate analysis in aqueous ethanolic media is proposed. In this method, λexc and λem are 310 and 410 nm, respectively, and the limits of detection and quantification are 2.2 × 10−7 and 6.7 × 10−7 mol/L, respectively. Under optimal conditions (pH = 4.5, 40% ethanol), a concentration of 5.0 × 10−6 mol/L cyanate can be determined in a single measurement, at a 95% level of confidence, with an uncertainty of ± 0.13 × 10−6 mol/L. Cyanide, thiocyanate, chloride, nitrate, and sulfate ions, as well as urea and urethane in concentrations 1 × 103 higher than that of cyanate do not interfere with the measurement. The methodology was applied to cyanate analyses in the different fractions of the sugarcane distillate and the data strongly suggest a correlation between the presence of urea in wine, and the cyanate and ethyl carbamate concentrations in the spirit. [ABSTRACT FROM AUTHOR]

Ethyl carbamate, also known as urethane, is the ethyl ester of carbamic acid. Animal studies with this compound have demonstrated its carcinogenic potential. In this study, gas chromatography coupled to mass spectrometry (GC-MS) was applied for the determination of ethyl carbamate in sugar cane spirits in the northern and southern regions of the state of Minas Gerais in Brazil. The samples were collected from distillates from small- and medium-scale stills. The concentrations determined for ethyl carbamate in the samples ranged from 23 to 980 µg L−1. All of the samples analysed from the southern region of Minas Gerais had an ethyl carbamate content below the limit set by the Brazilian legislation for ethyl carbamate of 150 µg L−1, while a number of samples from northern Minas Gerais exceeded this limit. No correlations were observed between the levels of ethyl carbamate and the alcohol content, acidity or copper concentrations in the samples. Copyright © 2014 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The aging of cachaça in wooden casks is an important step in the production process of this beverage because in addition to the improvement of properties, it also increases its market value greatly. According to the Brazilian legislation in order to prove that this drink was aged, the presence of phenolic compounds must be detected and the most commonly method used for this is the Folin–Ciocalteu method which demands expenditure of time and reagents. Thus, this paper aims to propose a direct method for determination of total phenolic content using UV–Vis spectra of diluted aged cachaça and the multivariate calibration method PLS (partial least squares). Satisfactory results were obtained in the concentration range from 0.73 to 82.34mgGAEL−1 (mg-equivalent of gallic acid per liter) providing root mean square error of prediction of 4.11mgGAEL−1. The method was validated through the estimation of figures of merit such as trueness, precision, sensitivity, analytical sensitivity, bias, relative prediction deviation and range error ratio. Then the proposed method was considered adequate for the rapid determination of total phenolic content in aged cachaça and could be an alternative for routine analysis. [ABSTRACT FROM AUTHOR]

Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the volatile components of the wine can increase or decrease, or new components can even be produced. Recently, the technique of double distillation has been implemented to restructure the profile of organic compounds of sugar cane spirits produced in pot stills, with the aim of obtaining a sensorially differentiated product. In addition to the distillation, the ageing process is a key step in improving the quality of cachaça. This study aimed to describe the sensory profile of six samples of cachaça, with variations in the kind of distillation (traditional and double distillation) and ageing for 12 and 24 months in oak casks. The sensory profile was performed by descriptive analysis by a panel of nine trained assessors, using 18 terms to describe the similarities and differences between the samples. An acceptance test with 60 panellists, potential consumers of aged and non-aged cachaça, was also completed. The descriptors used revealed differences in the sensory profiles between the traditional and double-distilled samples, and that the double-distilled samples showed greater intensity of the attributes related to ageing in oak casks. Acceptance testing also showed a greater consumer preference for the double-distilled aged samples. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Abstract: The profile of volatile compounds and aging markers in sugar cane spirits aged for 36months in casks made of 10 types of wood were studied. The ethanol content, volatile acidity, aldehydes, esters, higher alcohols, and methanol were determined. In addition, gallic, vanilic and syringic acids, siringaldehyde, coniferaldehyde, sinapaldehyde, vanillin, 5-hydroxymethylfurfural and furfural were identified and quantified. The profile of volatile compounds characterised aging in each type of wood. The beverage aged in oak cask achieved the highest contents of maturation-related congeners. The Brazilian woods, similar to oak, were jequitibá rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde. Although oak wood conferred more chemical complexity to the beverage, Brazilian woods, singly or complementarily, present potential for spirit characterisation and for improving the quality of sugar cane spirits. [Copyright &y& Elsevier]

This study aimed to assess the influence of the pot still configuration on the reduction of ethyl carbamate content in double-distilled sugar cane spirit, as well as to describe the effects of double distillation on this reduction. Ethyl carbamate is a potentially carcinogenic compound that may be present in high concentrations in sugar cane spirit, and therefore could become a public health problem, as well as a factor hindering Brazilian exports of this beverage. In sugar cane spirit production in Brazil, neither pot still configuration nor distillate reflux and cooling/condensation systems are standardized. In this study, ethanol, copper and ethyl carbamate contents were assessed (GC-MS) in sugar cane spirits that were double-distilled in pot stills with different reflux and cooling systems. Double distillation removed 94-98.5% of ethyl carbamate from sugar cane spirit. Pot stills with high reflux rates (equipped with dephlegmator or rectifying system) were more effective in reducing the ethyl carbamate content in double-distilled sugar cane spirit. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The identities and quantities of the phenolic compounds and coumarins in twelve samples of sugar cane spirit aged in Quercus sp., Amburana cearensis, Cariniana legalis, Castanea sativa Mill, Ocotea sp., Cotyledon orbiculata L., and Hymenaea sp. casks were determined. These compounds have a direct influence on the sensory characteristics of aged beverages; some of them are considered to be markers for the aging process. The analysis of phenolic compounds was performed by HPLC. Solid phase extraction (SPE) was also used for the determination of coumarins. The concentrations of the principal compounds extracted varied according to the species of wood. The concentrations of total phenolic compounds ranged from 0.08 for a sample stored in a 4000-L jatoba barrel for a period of six months to 40.9 mg · L-1 for a sample aged in a 50000-L oak barrel for a period of 48 months. The use of the SPE technique removed interfering compounds from the samples, thereby improving the detection of coumarin. [ABSTRACT FROM AUTHOR]

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Abstract: In this study, a fast and simple method is proposed for the determination of Cu in sugar cane spirits employing fast sequential flame atomic absorption spectrometry and the internal standard technique. First, Ag, Bi, Co and Ni were evaluated as internal standards to minimize transport interferences. The results demonstrated that Ag at a concentration of 2mgL−1 was effective. Under these conditions, Cu could be determined with a limit of detection of 15µgL−1. Then, Cu was determined in 5 sugar cane spirit samples using the proposed method and the results were compared with those obtained by inductively coupled plasma optical emission spectrometry after microwave oven acid digestion. The content of Cu varied from 0.66 to 6.64mgL−1. Accuracy and precision of the proposed method were evaluated by comparing the results obtained with both methods. A paired t-test at a 95% confidence level showed that the proposed method enabled the achievement of similar results as those obtained by ICP OES after acid digestion. [Copyright &y& Elsevier]

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.

The thermodynamic and kinetic aspects of ethyl carbamate (EC) formation through the reaction between cyanate and ethanol were investigated. The rate constant values for cyanate ion decay and EC formation are (8.0 ± 0.4) × 10(-5) and (8.9 ± 0.4) × 10(-5) s(-1), respectively, at 25 °C in 48% aqueous ethanolic solution at pH 4.5. Under the investigated experimental conditions, the rate constants are independent of the ethanol and cyanate concentrations but increase as the temperature increases (ΔH1(⧧) = 19.4 ± 1 kcal/mol, ΔS1(⧧) = −12.1 ± 1 cal/K, and ΔG1(⧧) = 23.0 ± 1 kcal/mol) and decrease as the solution pH increases. According to molecular modeling (DFT) that was performed to analyze the reaction mechanism, the isocyanic acid (HNCO) is the active EC precursor. The calculated ΔG1(⧧), ΔH1(⧧), and ΔS1(⧧) values are in very good agreement with the experimental ones.