INFLUÊNCIA DO GRAU ALCOÓLICO E DA ACIDEZ DO DESTILADO SOBRE O TEOR DE COBRE NA AGUARDENTE DE CANA

Abstract

O uso de cobre na confecção de destiladores e
acessórios para a indústria de bebidas destiladas
favorece a qualidade sensorial da bebida. O
presente trabalho teve por escopo correlacionar o
teor de cobre na aguardente de cana com o grau
alcoólico e a acidez do destilado. Constatouse
que
os teores de cobre durante a destilação
acompanham os teores de acidez do destilado,
encontrandose
ambos em maior concentração na
fração cauda. Cortandose
a destilação do produto
com alto grau alcoólico os teores de acidez e de
cobre são reduzidos.

Abstract

The use of copper in the manufacture of stills and auxiliary piping for the sugarcane based
distilled beverages industries is a need for the improvement of the sensorial quality of the
beverage. The aim of the present work was to correlate the copper content in sugarcane
based distilled beverages with alcoholic content and acidity in the distillate. It was verified
that the copper content during the distillation process followed the acidity content of the
distillate, finding both at higher concentrations in the tail fraction. The distillation was
stopped when the product had higher alcoholic grade, then the acidity and copper content
were reduced in the distilled beverage.