Course detail

LAN5804 - Spirits Technology


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
Transmission of information and knowledge necessary for the development of research on the production of distilled spirits, with special emphasis on sugarcane spirits. Discussion on the industrial processes of fermentation and distillation used in the production of sugarcane spirits. industrial processes to produce better quality spirits with less toxicity.

Content
istilled spirits: raw materials, composition and basic characteristics of potable spirits. wort preparation (clarification, purification and pasteurization). Industrial processes of intermittent and continuous fermentation in small and large industries. Employment inputs in fermentative processes and implications of quantitative and qualitative nature of the final product. Intermittent distillation processes: Diversity in the final quality of the distillate depending on the process of production employed. Continuous Distillation: final quality of distillate in function of different types of column and column alternative modification to better separation of the undesirable components of the beverage. Precursors and formation of undesirable components in the final distillate: influence the production process. Aspects related to other spirits: cognac, whiskies, grappa. Development and implementation of research projects on production of sugarcane spirit and its quality control. Presentation of the results of experiments performed.

Bibliography
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.
Cardoso, M.G. Produção de aguardente de cana-de-açúcar. 2ed. Lavras: Universidade Federal de Lavras, 2006. 444p.
Crispim, J.E. Manual da produção de aguardente de qualidade. Guaíba: Editora Agropecuária Ltda, 2000. 333 p.
Lea, A.G.H.: Piggott, J.R. Fermented beverage production. 2ed. New York, Kluwer Academic, 2003. 432p.
Lima, U.A. Aguardente: fabricação em pequenas destilarias. Piracicaba: FEALQ, 1999. 187p.
Maia, A.B.R.A., Campelo, E.A.P. Tecnologia da cachaça de alambique. Belo Horizonte: SEBRAE/MG; SINDBEBIDAS, 2005. 129p.
Miranda, J.R. História da cana-de-açúcar. Campinas: Komedi, 2008. 167p.
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.
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.
Varnam, A.H.; Sutherland, J.P. Bebidas: tecnología, química y microbiología. Zaragoza: Acribia, 1997. 487p.
Venturini Filho, W.G. Bebidas alcoólicas: Ciência e tecnología. São Paulo, Edgard Blücher, 2010, v.1, 461p.
Yokoya, F. Fabricação de aguardente de cana. Campinas: Fundação Tropical de Pesquisas e Tecnologia “André Tosello”, 1995. 87p.