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Study of exogenous enzymes on the sugar cane spirit fermentative process focusing on the terpenic aglycones production


In the progress of the alcoholic fermentation of sugarcane juice, beyond ethanol to many others typical flavors of Brazilian cachaça are formed, and the correct equilibrium of these compounds is essential to produce a high quality beverage. The terpenes are responsible by the floral sensorial attribute in wines and spirits. In general, terpenic compounds are present in vegetables in two forms: free and glucosylated and the terpenic glucosides can be hydrolysated by endogenous or exogenous beta-glucosidases. Thus, the aim of this project is to study the application of beta-glucosidases from non-Saccharomyces microorganisms like Aspergillus niger, Aureobasidium pullulans and Thermoascus aurantiacus on the production process of traditional Brazilian sugarcane spirit to achieve a beverage rich in volatile terpenes. The enzymatic complexes from the cited microorganisms will be added to the juice before the inoculation with Saccharomyces cerevisiae and the most processed without any enzymatic treatment will be taken as the control. The determination of the effects of beta-glucosidases addition on the free terpenes content will be performed by GC-MS and GC-FID with an head-space injector and using a SPME probe. A descriptive sensorial analysis will be performed to evaluate the effect of the enzymatic treatment on the cachaça production. A factorial planning will be applied to determine the optimum parameters for the beta-glucosidases action. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GOSS MILANI, TALITA MAIRA; CORTAZZO MENIS, MICHELE ELIZA; JORDANO, AMANDA; BOSCOLO, MAURICIO; CONTI-SILVA, ANA CAROLINA. Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates. Food Research International, v. 62, p. 375-381, . (11/04007-4, 10/09998-6)
DE CARVALHO TAVARES, IASNAIA MARIA; UMSZA-GUEZ, MARCELO ANDRES; MARTIN, NATALIA; TOBAL, THAISE MARIA; BOSCOLO, MAURICIO; GOMES, ELENI; DA-SILVA, ROBERTO; LAGO-VANZELA, ELLEN SILVA. The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 57, n. 4, . (13/19057-2, 10/09998-6, 17/16482-5)
CORTAZZO MENIS, MICHELE ELIZA; GOSS MILANI, TALITA MAIRA; JORDANO, AMANDA; BOSCOLO, MAURICIO; CONTI-SILVA, ANA CAROLINA. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 54, n. 2, p. 434-439, . (10/09998-6)

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