Course detail

LAN5813 - Assurance and Quality 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
nable the student to know and practice the main usual macro and micromethods in assurance and quality control of fermented beverages and distilled spirits.

Content
Introduction to fermentation processes; agro-industrial raw materials - cane sugar and derivatives, and starchy. Carbohydrates, soluble solids and polarization cane sugar and derivatives: Optical sacarimetry: polarimetry, refractometry and densimetry; chemical sacarimetry: reducing sugars and total sugars by oxireductimetry and spectrophotometry. Culture media and fermentation; methods of clarification of broths; solutions used in the microbiological study of fermentations; sterilization of culture media, solutions and glassworks. Micro-organisms: fungi, bacteria and yeasts; growth of microorganisms; growth rate; determining microbial mass of yeast and bacteria by turbidimetry; cell volume; cell viability and microbial count in microscope and plates; Preparation of reagents and solutions for the determination of fermentation products. Cleaning glassworks. Fermentation products: microbial metabolism; aerobic and anaerobic reactions in yeast; determination of volatile fermentation products: volatile acidity; aldehydes, esters, alcohols and other products by GC (Gas Chromatography) coupled to induction flame detector and mass spectrometry; determination of maturation congeners by HPLC (High Performance Liquid Chromatography); ethyl alcohol by densitometry. Testing of alcoholic fermentation and distillation.

Bibliography
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Bortoletto, A.M.; Alcarde, A.R. Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, v.139, p.695-701, 2013.
Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa N° 13, de 29 de junho de 2005. Diário Oficial da União. Brasília, 30 de junho de 2005.
Brasil. Leis, decretos, etc. Instrução Normativa no 24 de 8 de setembro de 2005. Diário Oficial da União. Brasília, 9 de setembro de 2005.
Caldas, C. Manual de Análises Selecionadas para Indústrias Sucroalcooleiras. Maceió, Sindicato das Indústrias de Açúcar e Álcool do Estado de Alagoas, 1998. 423p.
Cardoso, M.G. Produção de aguardente de cana-de-açúcar. 2ed. Lavras: Universidade Federal de Lavras, 2006. 444p.
Chatonnet, P. Discrimination and control of toasting intensity and quality of oak wood barrels. American Journal of Enology and Viticulture, v.50, n.4, p.479-494, 1999.
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.
Lima, U.A. Aguardente: fabricação em pequenas destilarias. Piracicaba: FEALQ, 1999. 187p.
Lima, U.A. Aguardentes. In: Aquarone, E. Borzani, W.; Schmidell, W.; Lima, U.A., (Eds.). Biotecnologia industrial: biotecnologia na produção de alimentos. São Paulo: Editora Edgard Blücher, 2001, p.145-182.
Maia, A.B.R.A., Campelo, E.A.P. Tecnologia da cachaça de alambique. Belo Horizonte: SEBRAE/MG; SINDBEBIDAS, 2005. 129p.
Mosedale, J. R.; Puech, J. L. Wood maturation of distilled beverages. Trends in Food Science & Technology, v.9, n.3, p.95-101, 1998.
Mutton, M.A., Mutton, M.J. Aguardente de cana. In: Venturini Filho, W.G. (Coord.). Bebidas alcoólicas: ciência e tecnologia. São Paulo: Editora Edgard Blucher, 2010. p. 237-266.
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, n.2, p.115-119, 1989.
Singleton, V. L. Maturation of wines and spirits - comparisons, facts, and hypotheses. American Journal of Enology and Viticulture, v.46, n.1, p.98-115, 1995.
Souza, L.M.; Alcarde, A.R.; Lima, F.V.; Bortoletto, A.M. Produção de cachaça de qualidade. Piracicaba: ESALQ, 2013. 72p.
Venturini Filho, W.G. Bebidas alcoólicas: Ciência e tecnología. São Paulo, Edgard Blücher, 2010, v.1, 461p.