Course detail

LAN5813 - Quality Assurance and Control in Beverages


Credit hours

In-class work
per week
Practice
per week
Credits
Duration
Total
2
2
8
15 weeks
120 hours

Instructor
Andre Ricardo Alcarde

Objective
Enable the student to know and practice the main usual macro and micro methods in quality assurance
and control of fermented and distilled beverages.

Content
Agro-industrial raw materials - saccharin (sugarcane), starchy and feculents. Optical saccharimetry:
polarimetry, refractometry and densimetry. Chemical saccharimetry: reducing sugars and total sugars
by oxidoreductimetry. Microbiological study of fermentations. Microorganisms: bacteria and yeast.
Determination of yeast microbial mass by turbidimetry. Cell viability and population by microscopy.
Microbial count on plates. Yeast metabolism. Determination of volatile fermentation products: acids,
aldehydes, esters, alcohols and other products by Gas Chromatography coupled to a flame ionization
detector and mass spectrometry. Determination of maturation congeners by High Performance Liquid
Chromatography. Determination of total phenolic compounds and glycerol by spectrophotometry.
Experimental trials involving fermentation, distillation and aging of beverages.

Bibliography
ALCARDE, A.R.; SOUZA, L.M.; BORTOLETTO, A.M. Ethyl carbamate kinetics in double distillation of sugar
cane spirit. Journal of the Institute of Brewing, v.118, n.1, p.27-31, 2012.
ALCARDE, A.R. Cachaça: ciência, tecnologia e arte. 2.ed. São Paulo: Edgard Blucher, 2017. 96p.
BORTOLETTO, A.M.; ALCARDE, A.R. Congeners in sugar cane spirits aged in casks of different woods.
Food Chemistry, Reading, v.139, p.695-701, 2013.
BORTOLETTO, A.M.; ALCARDE, A.R. Assessment of chemical quality of Brazilian sugar cane spirits and
cachaças. Food Control, v. 53, p. 1-6, 2015.
BORTOLETTO, A.M.; ALCARDE, A.R. Produção de cachaça. In: ALCARDE, A.R.; D´ARCE, M.A.B.R.,
SPOTO, M.H.F. (Eds.). Fundamentos de ciência e tecnologia de alimentos. 2 ed. São Paulo: Manole,
2020. cap.2, p.43-60.
BORTOLETTO, A.M.; ALCARDE, A.R. Envelhecimento de destilados. In: ALCARDE, A.R.; D´ARCE,
M.A.B.R., SPOTO, M.H.F. (Eds.). Fundamentos de ciência e tecnologia de alimentos. 2 ed. São Paulo:
Manole, 2020. cap.3, p.61-77.
BORTOLETTO, A.M.; ALCARDE, A.R. Envelhecimento de bebidas destiladas. In: VENTURINI FILHO, W.G.
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CONNER, J.; REID, K.; JACK, F. Maturation and blending. In: RUSSELL, I.; STEWART, G.; BAMFORTH, C.
Whisky: Technology, Production and Marketing. London: Elsevier, 2003. p.209-240.
LÉAUTÉ, R. Distillation in alambic. American Journal of Enology and Viticulture, v.41, n.1, p.90-103,
1990.
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Brasil. Química, Nova, v.35, n.9, p.1819-1826, 2012.
MOSEDALE, J. R.; PUECH, J. L. Wood maturation of distilled beverages. Trends in Food Science &
Technology, Norwich, v.9, n.3, p.95-101, 1998.
MUTTON, M.J.R.; MUTTON, M.A. Aguardente de cana. In: VENTURINI FILHO, W.G. (Ed.). Bebidas
alcoólicas: ciência e tecnologia. v.1. São Paulo: Blucher, 2010. cap.12, p.237-266.
PIGGOTT, J.R.; CONNER, J.M. Whiskies. In: LEA, A.G.H.; PIGGOTT, J.R. (Ed.). Fermented beverage
production. 2 ed. New York: Klumer Academic/Plenum Publishers, 2003. cap.11, p.239-262.
RIFFKIN, H.L.; WILSON, R.; HOWIE, D.; MULLER, S.B. Ethyl carbamate formation in the production of
pot still whisky. Journal of the Institute of Brewing, v.95, p.115-119, 1989.
SILVA, J.M. Cachaça: história, gastronomia e turismo. São Paulo: Editora Senac São Paulo, 2018. 314p.
SOUZA, L.M.; ALCARDE, A.R.; LIMA, F.V.; BORTOLETTO, A.M. Produção de cachaça de qualidade.
Piracicaba: ESALQ, 2013. 72p.
WALKER, G.M. Yeast physiology and biotechnology. Chichester: John Wiley and Sons, 1198. 350p.