ABSTRACT Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling wine from fermented sugarcane must, and has an alcohol content of 38 to 48% (v/v) at 20 ºC. The quality of the drink is affected by the raw material used, the treatment of the juice, the type of yeast and the distillation process. The aim of this study was to evaluate the performance of two types of yeast (selected and pressed) and the prior physical and chemical treatment of the sugarcane juice on the quality of the cachaça. The experimental design was completely randomised with 9 replications. The primary treatment was represented by the must (obtained from clarified and non-clarified juice) and the secondary treatment by the types of yeast (CA-11 and pressed biological). The microbiological behaviour of the yeast during fermentation was evaluated together with the chemical composition of the wine and cachaça. The use of selected strains and the prior treatment of the juice resulted in better performance of the fermenting yeasts, producing distillates of suitable physical and chemical standards and quality.

ABSTRACT Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling wine from fermented sugarcane must, and has an alcohol content of 38 to 48% (v/v) at 20 ºC. The quality of the drink is affected by the raw material used, the treatment of the juice, the type of yeast and the distillation process. The aim of this study was to evaluate the performance of two types of yeast (selected and pressed) and the prior physical and chemical treatment of the sugarcane juice on the quality of the cachaça. The experimental design was completely randomised with 9 replications. The primary treatment was represented by the must (obtained from clarified and non-clarified juice) and the secondary treatment by the types of yeast (CA-11 and pressed biological). The microbiological behaviour of the yeast during fermentation was evaluated together with the chemical composition of the wine and cachaça. The use of selected strains and the prior treatment of the juice resulted in better performance of the fermenting yeasts, producing distillates of suitable physical and chemical standards and quality.

Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

Abstract This manuscript showed a new product that can be used in sugar and alcohol production to replace the acrylamide polymer, applied in the juice treatment. This new product is an organic extract obtained from moringa seeds, which present the flocculating protein 2S-Albumin. This biomolecule is added in the decanter together with the limed and heated juice, increasing the sedimentation speed of impurities that, if remain in the process, decrease the quality of the obtained sugar. This issue is of great importance because the acrylamide molecule has carcinogenic and neurotoxic action in humans and may be incorporated within the sugar crystal or the mud (filter-cake) used as a fertilizer. Furthermore, it should be noted that this manuscript presents the best technique to extract the S-Albumin protein from moringa seeds (using a CaCl2 solution 0.1 mol/L), the best dosage to apply in the sugarcane juice (1300 mg/L), and similary sugar quality achieved, compared with the process using the acrylamide polymer.

Abstract This manuscript showed a new product that can be used in sugar and alcohol production to replace the acrylamide polymer, applied in the juice treatment. This new product is an organic extract obtained from moringa seeds, which present the flocculating protein 2S-Albumin. This biomolecule is added in the decanter together with the limed and heated juice, increasing the sedimentation speed of impurities that, if remain in the process, decrease the quality of the obtained sugar. This issue is of great importance because the acrylamide molecule has carcinogenic and neurotoxic action in humans and may be incorporated within the sugar crystal or the mud (filter-cake) used as a fertilizer. Furthermore, it should be noted that this manuscript presents the best technique to extract the S-Albumin protein from moringa seeds (using a CaCl2 solution 0.1 mol/L), the best dosage to apply in the sugarcane juice (1300 mg/L), and similary sugar quality achieved, compared with the process using the acrylamide polymer.

Abstract This manuscript showed a new product that can be used in sugar and alcohol production to replace the acrylamide polymer, applied in the juice treatment. This new product is an organic extract obtained from moringa seeds, which present the flocculating protein 2S-Albumin. This biomolecule is added in the decanter together with the limed and heated juice, increasing the sedimentation speed of impurities that, if remain in the process, decrease the quality of the obtained sugar. This issue is of great importance because the acrylamide molecule has carcinogenic and neurotoxic action in humans and may be incorporated within the sugar crystal or the mud (filter-cake) used as a fertilizer. Furthermore, it should be noted that this manuscript presents the best technique to extract the S-Albumin protein from moringa seeds (using a CaCl2 solution 0.1 mol/L), the best dosage to apply in the sugarcane juice (1300 mg/L), and similary sugar quality achieved, compared with the process using the acrylamide polymer.

Abstract This manuscript showed a new product that can be used in sugar and alcohol production to replace the acrylamide polymer, applied in the juice treatment. This new product is an organic extract obtained from moringa seeds, which present the flocculating protein 2S-Albumin. This biomolecule is added in the decanter together with the limed and heated juice, increasing the sedimentation speed of impurities that, if remain in the process, decrease the quality of the obtained sugar. This issue is of great importance because the acrylamide molecule has carcinogenic and neurotoxic action in humans and may be incorporated within the sugar crystal or the mud (filter-cake) used as a fertilizer. Furthermore, it should be noted that this manuscript presents the best technique to extract the S-Albumin protein from moringa seeds (using a CaCl2 solution 0.1 mol/L), the best dosage to apply in the sugarcane juice (1300 mg/L), and similary sugar quality achieved, compared with the process using the acrylamide polymer.