Análise comparativa da viabilidade econômica da produção de aguardente utilizando caldo decana-de-açúcar e açúcar comercial como matérias-primas
Abstract
Brandy can be produced from various raw materials, which directly influence the
sensory characteristics of the product, the production process and economic analysis. Brandy
can be defined as an alcoholic beverage of 38 to 58% by volume, obtained from the lowering
of the alcoholic content of the simple alcoholic distillate or by the distillation of the
fermented must. Various raw materials can be used in the production of brandy, such as
sugar cane, cereals, brown sugar, sugar beet, cane molasses, sugars in general, etc. The
objective of this work was to analyze and compare the economic viability of brandy
production using sugar and/or sugarcane as raw materials. Two modes of production were
evaluated and compared in relation to the traditional production of cane brandy (or cachaça).
In the first, only sugar was used as raw material and fermentation was carried out by selected
yeast UFLA CA 11. In the second, 10 tests were carried out to analyze the production of
brandy from 20% v/v of cane juice diluted to 15 ºBrix (approximately 300 liters) and 250 kg
of sugar diluted to 15 ºBrix (approximately 1300 liters) using free-range yeast as a
production catalyst. The experiment was carried out in the city of Dores do Turvo-MG and
the type of sugar used was crystal, acquired in the CEASA market, located in Belo Horizonte.
Initially, production using sugar did not seem viable, as it includes costs of planting sugar
cane, costs of producing sugar and brandy, while direct fermentation of the sugarcane juice
subtracts costs of sugar production (evaporation, crystallization, drying, etc.). However,
profitability and low payback time were observed in the production of brandy with 20% cane
juice. The fermentation process involving only sugar and selected yeast UFLA CA 11 has
not been completed due to nutritional limitations that prevented the yeast from completely
consuming the sugars present in the process.
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