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Chemical quality of the spirit resulted from the combined must of malted barley and sugar cane juice

Grant number: 13/13206-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): October 01, 2013
Effective date (End): August 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:André Ricardo Alcarde
Grantee:Giovanni Casagrande Silvello
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Combinations of raw materials for musts of barley and sugar cane juice will be used to seek a ratio that display chemical and sensorial complexity and characterise an inovative product. This project aims to obtain a new spirit having sensory and chemical characteristics similar to both of cachaça and whiskey. Greater complexities of favorable chemical compounds to the quality of the spirit may favor its acceptance. The combined must will have two sources of sugar, sugar cane juice and mash of malted barley, which will be prepared separately and then adjusted in different proportions. After the fermentation and distillation, physicochemical characteristics, such as alcohol content, copper, volatile congeners will be analyzed by gas chromatography (GC-FID) and ethyl carbamate by gas chromatography and mass spectrometry (GC-MS).

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