Membrane processing of the Brazilian spirit Cachaça. Issue 3 (18th June 2019)

• Record Type: Journal Article
• Authors: Karp, Joel R.; Hamerski, Fabiane; da Silva, Vítor R.; Medeiros, Adriane B.P.
• Is Part Of: Journal of the Institute of Brewing. Volume 125:Issue 3(2019)
• Page Start: 383
• Page End: 388
• Publication Date: 2019-06-18
• Subjects: cachaça -- microfiltration -- pervaporation -- volatiles aroma -- sugar cane -- sericin; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.564
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic α ‐alumina membranes, followed by water removal by pervaporation using a silk sericin/polyvinylalcohol (PVA) non‐porous membrane. The high solute content in the fermented must resulted in fouling and concentration polarisation in both microfiltration and pervaporation. The hydrophilicity of the sericin/PVA blends was exploited in ethanol and aroma concentration, at an optimal temperature of 20°C, resulting in a separation factor and permeation flux of 3.7 and 958.3 g/m 2 h. An aroma profile was performed using GC SPME/headspace and GC‐MS, analysing the content of ethanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, ethyl lactate, isoamyl acetate, ethyl octanoate and ethyl laurate. The results show that the volatiles present in the fermented sugar cane must were concentrated, with recoveries of 93.9 and 94.3% of the principal aromatic compounds. © 2019 The Institute of Brewing & Distilling