Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSantiago, Wilder Douglas-
Autor(es): dc.creatorCardoso, Maria das Graças-
Autor(es): dc.creatorDuarte, Felipe Cimino-
Autor(es): dc.creatorSaczk, Adelir Aparecida-
Autor(es): dc.creatorNelson, David Lee-
Data de aceite: dc.date.accessioned2026-02-09T12:32:59Z-
Data de disponibilização: dc.date.available2026-02-09T12:32:59Z-
Data de envio: dc.date.issued2016-06-17-
Data de envio: dc.date.issued2016-06-17-
Data de envio: dc.date.issued2016-06-17-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/11276-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/jib.158/pdf-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1163534-
Descrição: dc.descriptionThere are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented–distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging steps-
Idioma: dc.languagept_BR-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of the Institute of Brewing-
Palavras-chave: dc.subjectEthyl carbamate-
Palavras-chave: dc.subjectOak-
Palavras-chave: dc.subjectCachaça-
Palavras-chave: dc.subjectOrganic contaminant-
Palavras-chave: dc.subjectProduction steps-
Palavras-chave: dc.subjectAlcoholic beverage-
Título: dc.titleEthyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.