Addition of organic nutrient as source of proteic nitrogen to sugarcane must for the production of alembic cachaça

Abstract

Brazil produces around 1.3 billion liters of cachaça each year, a figure which reflects the social and economic importance of this drink. In alembic cachaça production units the quality of the recycled ferment is compromised and the nitrogenated complementation of the must could constitute a beneficial practice in the cellular multiplication and growth of the ferment and, for the improvement in the indices of efficiency, yield and productivity of the process. For the production of cachaça in artisanal processes there are no specific studies on the fermentative characteristics of the yeast or on the quality of the drink, involving nitrogenated complementation and, specifically the application of N protein. Thus, the objective of this project is to evaluate organic nutrient addition as a source of nitrogen protein to the must of sugarcane juice, under the maintenance of the viability of the ferment and chemical and sensory quality of the cachaça, in fermentations with recycling of the decanted yeast, on a pilot scale, simulating the artisanal cachaça production process. (AU)