Quantificação de carbamato de etila em vinhos

The ethyl carbamate is a compound present in most foods yeast-distillates; due to its carcinogenic potential, national legislation has established a limit of 0.150 µg / mL for spirits, so the values above the same, pose a threat to both public health as well for the economic sector by preventing the export of these products. The aim of this work is to provide the optimization of an analytical method employing the technique of gas chromatography equipped with flame ionization detector (FID) to determine the concentration levels of ethyl carbamate in some samples of wine. The use of ethyl acetate as solvent employed in the extraction, the ethyl carbamate present in wine samples proved to be suitable, where Recoveries were between 97.6 to 103.3% (m / m), with a standard deviation for between 0.56 to 3.50%. The concentrations of ethyl carbamate in particular wine samples vary between 3.22 µg / ml and 3.80 µg / mL, with a mean of 3.48 µg / mL. These valuesare all above the limit set by law. Thus, the results indicate the need for changes in the process of wine production, in order to control the levels of the substance

Memória de onde, memória de quem

The spatial formation of Rio Claro city preserves several features of the problematic transition from the slave to remunerated labor in the late 20th, when the tacit ethnic bipolar sociability standard emerged, imprinting “black” and “white” forms to the city’s urban space. The ethnic social clubs José do Patrocínio and Tamoio, are two objects of ethnic groups’ exclusive use. Such ethnic social clubs indicate the existence of conflicts in their formation, as well as in their present existence, they are forms that preserve in themselves the codes and histories of the local black movement’s fight for their rights and for an autonomous place in the local society. In the present context the spaces are increasingly subjected to commercial interests and the spirits are embedded in confusion. What is the value of these spaces for the subjects who built them? The versions and narratives from oral accounts will allow us to understand the existing dimensions in the relation between the places and the memory, evidencing the importance of the patrimony and the patrimonial policies to the cities in the present historical period of geographic space globalization

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

Study on determination and removal of metallic ions from aqueous and alcoholic solutions using a new POSS adsorbent

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Uso da espectroscopia do infravermelho próximo (NIR) como método não destrutivo para a discriminação de aguardentes de cana-de-açúcar produzidas no Estado de São Paulo e Minas Gerais, e predição do teor de etanol

Pós-graduação em Alimentos e Nutrição - FCFAR

Sistemas de screening para detecção de furfural e hidroximetilfurfural e amostras de cachaça por espectroscopia de reflectância difusa

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de parâmetros variáveis de fermentação sobre o crescimento celular e composição química do fermentado de batata-doce

This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.

Poe tornado fellini: adaptação literária no cinema autoral

The purpose of this article is to assess Federico Fellini’s adaptation of an Edgar Allan Poe story for the screen. The film “Spirits of the Dead” is Fellini’s adaptation of Poe’s story “Never Bet the Devil your Head”, but it is very far from being a faithful rendering. The “infidelity” of the Italian film director to the American writer occurred in the context of the enormous prestige enjoyed by what was known as “authorism”, a phase which the film industry was going through at the end of the 1960s, whereby great value was placed on the aesthetic idiosyncrasies of individual film directors.

Qualidade da cachaça em função do tratamento do caldo e tipo de fermento

Pós-graduação em Microbiologia Agropecuária - FCAV