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Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Highlights: Previous studies have addressed the difficulty of complying with the Good Manufacturing Practices of Cachaça producers based on the high number of samples that fall outside the parameters required by legislation; Improving the chemical and sensory quality of Cachaça is a crucial factor in increasing exports of this distillate; The current study demonstrates the levels of contaminants found in 531 samples of Cachaça between the years 2021 and 2023. The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaça samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Cachaça (Brazilian spirit) is an alcoholic beverage of cultural and economic importance in Brazil. Its artisanal production is usually conducted in copper alembics, which results in contamination. The development of effective biosorbents from cheap matrices is an alternative to minimize both solid waste generation and copper levels in cachaça. The present work evaluates the obtention of nanocellulose‐based materials from the major residue generated during the processing of palm heart from the Brazilian peach palm, through different processing techniques. Materials were characterized by physicochemical composition and their sorbent capacities for copper removal from aqueous solutions, and a simulation was conducted to evaluate potential application in the adequacy of cachaça to meet Brazilian legislation requirements.The different processing methods resulted in different cellulose concentrations, with the highest concentration in the bleached material (B3, 694 g kg−1 of cellulose), and different specific surface areas (1.02–12.4 m2 g−1). Copper adsorption onto nanocellulose obtained from peach palm external sheath is fast, with a predominance of a chemisorption mechanism. Isotherms were best represented by Langmuir's model, suggesting a monolayer adsorption. Simulations indicate that B3 is a suitable material for the removal of copper from cachaça, and small amounts of biosorbent (733.5 g) are required for the reduction of copper concentrations (10 to 3 mg L−1) in 1000 L of cachaça.This study demonstrated that the obtention of biosorbents from peach palm solid residues is promising and this nanocellulose‐based material can be used for copper removal from contaminated cachaça. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

High Performance Liquid Chromatography (HPLC) has been the most used analytical technique for analyzing phenolic compounds and coumarins in aged sugarcane spirit samples. It requires a significant amount of organic solvents, often toxic, as the mobile phase. The use of green bio-based solvents is a good alternative in the implementing more eco-friendly methods. Therefore, this work aims to propose a greener chromatographic method for the determination of phenolic compounds and coumarins in sugarcane spirit samples aged in different woods, using bio-based organic solvents (ethanol and acetic acid) in HPLC system with diode array and fluorescence detectors. Different metric tools (AGREE, ComplexMoGAPI, BAGI and Analytical Eco-scale) were used to evaluate the greenness of the analytical method. The proposed method was rigorously validated: linearity (R2 ≥ 0.9901); LOD (0.05 to 0.55 mg l-1); LOQ (0.25 to 5.00 mg l-1); precision (0.13 % ≤ RSD ≤ 18.6 %). The concentrations of total phenolic compounds and coumarins were up to 7.22 mg l-1. The sugarcane spirit aged in umburana presented the highest concentration of total phenolic compounds and coumarins with emphasis on trans-cinnamic acid (4.74 ± 0.01 mg l-1) and catechin (1.22 ± 0.02 mg l-1). All samples presented coumarin concentrations (

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with the food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaça samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation.

Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaça production, covering regulation, process control, product quality and future developments. What are the main findings: The production of Cachaça observes well defined regulations, with its processes encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and the varirty of sugar cane in shaping the sensory profile of cachaça. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. Fermentation of cachaça is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit using copper still pots and ageing in tropical wood barrels remain prevalent in the industry. Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaça. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives. [ABSTRACT FROM AUTHOR]

Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits. [ABSTRACT FROM AUTHOR]

This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry. [ABSTRACT FROM AUTHOR]

Ao destacar uma prática tradicional, a produção artesanal da cachaça, buscou-se apontar suas possibilidades pedagógicas a partir de uma perspectiva dialógica da Ciência, Tecnologia e Sociedade (CTS). Nesse sentido, possibilitar que seja problematizada a realidade da comunidade local, a valorização das práticas sociais e culturais e a emancipação humana, contribuiu para o desenvolvimento de um ensino de ciências crítico e reflexivo. Além disso, nossos resultados dão visibilidade à importância da produção artesanal da cachaça de um pequeno produtor e reforça seu compromisso com a Educação do Campo. Educação esta que suas premissas estão alicerçadas na valorização dos modos de vida dos camponeses.

[Propósito] A finalidade do artigo é compreender se a meta-estratégia da regulação responsiva pode contribuir para maior conformidade no mercado de produção de cachaça, promovendo maior segurança sanitária e proteção do trabalho no setor. [Metodologia/abordagem/design] A abordagem do trabalho será interdisciplinar. Serão utilizadas referências de pesquisas em economia, química, administração e agronomia para identificar alguns problemas do setor regulado, especialmente a insegurança sanitária causada pela informalidade e as barreiras regulatórias que atingem desproporcionalmente os pequenos produtores, prejudicando a longevidade dessas empresas e colaborando para diminuição do emprego. Paralelamente será feito uma revisão teórica sobre os aspectos da teoria da regulação responsiva presentes e ausentes no desenho regulatório e que poderiam contribuir para maior conformidade regulatória no setor pesquisado. [Resultados] Extraem-se duas conclusões deste trabalho. A primeira diz respeito à empiria analisada, ao identificar a existência de problemas que podem ser endereçados por abordagem responsiva. A segundo diz respeito à teoria empregada na análise do fenômeno regulatório, especialmente os benefícios esperados da abordagem responsiva. Além disso o aumento de conformidade normativa dos atores setoriais pode ser apontado como resultado mediato, de segunda ordem, esperado da utilização de aspectos da teoria da regulação responsiva na regulação setorial da indústria da cachaça. [Originalidade/relevância do texto] A relevância do trabalho consiste na sistematização e delimitação de um problema regulatório do setor produtor de cachaça, o que pode contribuir para que outros pesquisadores ofereçam respostas que possam repercutir na arquitetura jurídica do setor. Ademais, o trabalho oferece um início de resposta ao problema com conceitos e ferramentas da teoria da regulação responsiva, que pode ser um dos caminhos para a solução dos problemas setoriais identificados, aspecto que também pode ser relevante para outras pesquisas a partir daí.

A cachaça é uma bebida alcoólica destilada genuinamente brasileira. O Brasil tem uma capacidade de produção instalada de aproximadamente 1,2 bilhão de litros anuais. Sendo produzidos, efetivamente, 800 milhões de litros por ano. Gerando mais de 600 mil empregos diretos e indiretos. Esse estudo quantificou o uso dos ativos de Propriedade Intelectual brasileiros aplicados à cadeia produtiva da cachaça, identificando as potencialidades de incrementar o uso de tais ativos em apoio ao desenvolvimento econômico dos seus negócios. Nas bases de dados do INPI/BR foram encontrados 03 registros de Indicações geográficas; 03 registros de desenho industrial registrados; 111 pedidos de patente nacionais depositados; 38 pedidos de patente internacionais depositados e 1.667 marcas registradas. Enquanto na base de dados do MAPA foram encontradas 4.743 marcas de cachaça cadastradas no país. As evidências indicam a subutilização de ativos de Propriedade Intelectual na cadeia de produção da Cachaça, com exceção das marcas, que vêm sendo adequadamente exploradas. Foi apontado o potencial incremento no uso das Indicações Geográficas, em função da diversidade de regiões produtoras, e maior exploração dos registros de Desenhos Industriais e Patentes de Invenção e Modelo de Utilidade para produtos e processos desenvolvidos nessa indústria.

Thus, the objective was to understand the praxis and practices (VAZQUEZ, 2007; WHITTINGTON, 2012) of those who experience the peculiar way of producing artisanal cachaça and the socio-historical contexts in which this practice materializes, seeking to know the strategy of these practitioners as a social practice, that is, to show what people actually do, how and why they do it in their day-to-day. It was verified the presence of several institutional logics: marketing, regulatory, family and communities and that they are imbricated in the process and it is not possible to dissociate them in their contexts. [ABSTRACT FROM AUTHOR]

Copyright of Reflexão & Ação is the property of Universidade de Santa Cruz do Sul and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cachaça is a uniquely Brazilian product, being the most popular distilled spirit in Brazil and the fourth most consumed worldwide. Its production using copper stills can result in the leaching of the metal, contaminating the product. Then, techniques that are simple, inexpensive, and fast are required for the quantification of copper in cachaça. Here, films composed of starch, with or without enrichment of amylopectin, and polyvinyl alcohol were produced for use as supports to immobilize anthocyanin, with the aim of obtaining a sensor for detection of Cu2+ in cachaça. FTIR showed that the incorporation of anthocyanin in the films was according to a non-covalent mechanism. An increase in the amylopectin content altered the morphology of the material, as shown by MEV. The most homogeneous film, with low solubilization in cachaça, was applied as a sensor to detect Cu2+. The Cu2+ presence in the film, after its contact with cachaça samples containing Cu2+ at pH 7.0, was confirmed by XEDS, with the metal being homogeneously distributed over the film. Detection ofCu2+ in the cachaça was achieved by a change of the sensor color from red to green. The LOD and LOQ of the method were 1.39 and 2.00 mg/L, respectively. The method was accurate to determine Cu2+ in real samples of cachaça, with percentual relative error, in modulus, in the range of 3.02–9.54% in comparison with the standard spectrophotometric method using 2,2′-diquinolyn. At pH 7.00 and 5.0 mg/L Cu2+ (the maximum concentration permitted according to Brazilian legislation), the response time of the sensor was 3.16 h, with the sensor being selective towards Cu2+. The characteristics of the sensor evidenced the commercial applicability of the film as a colorimetric sensor for the simple, inexpensive, and selective identification of copper in cachaça. [ABSTRACT FROM AUTHOR]

Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS’s chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.

This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

This study aims to compare multivariate calibration methods developed from data obtained by square wave anodic stripping voltammetry using a hanging mercury drop electrode for simultaneous determination of metals in cachaça, the following metals were studied: copper, zinc and cadmium. Multivariate calibration, partial least squares (PLS) and artificial neural network (ANN) methods were used in previous studies using other electrodes for this determination. In this new study, besides ANN and PLS, a hybrid model that combines PLS and NN, namely PLS-Neural was used. Also, samples of industrial cachaças were incorporated into the study in addition to artisanal samples. The quality of the methods was evaluated in terms of coefficient of determination (R2) and root mean square error of prediction (RMSEP). F test was used for comparing methods at confidence level of 95%. Based on these studies, it was found that although all methods show good results, the method employing neural networks stands out in the determination of copper in samples of cachaça. All methods proved to be fast and relatively low-cost, and they can be used for such analyses.

This study aims to compare multivariate calibration methods developed from data obtained by square wave anodic stripping voltammetry using a hanging mercury drop electrode for simultaneous determination of metals in cachaça, the following metals were studied: copper, zinc and cadmium. Multivariate calibration, partial least squares (PLS) and artificial neural network (ANN) methods were used in previous studies using other electrodes for this determination. In this new study, besides ANN and PLS, a hybrid model that combines PLS and NN, namely PLS-Neural was used. Also, samples of industrial cachaças were incorporated into the study in addition to artisanal samples. The quality of the methods was evaluated in terms of coefficient of determination (R2) and root mean square error of prediction (RMSEP). F test was used for comparing methods at confidence level of 95%. Based on these studies, it was found that although all methods show good results, the method employing neural networks stands out in the determination of copper in samples of cachaça. All methods proved to be fast and relatively low-cost, and they can be used for such analyses. [ABSTRACT FROM AUTHOR]

The use of coconut fiber as a copper adsorbent in cachaça was optimised, and changes in the chemical quality of the beverage were observed by analytical techniques. The influence of the adsorbent mass and copper concentration parameters was investigated using the Central Composite Design, and the optimum condition was obtained through the use of Response Surface Methodology. The equilibrium of the adsorption reaction was obtained within 120 min. The kinetic data were better adjusted for the Elovich model (Elovich and Zhabrova 1939) and the isotherm data for the Sips model (Sips 1948). The maximum adsorption capacity was 1.38 mg g−1. Slight changes in the physicochemical quality of the beverage were observed, including a decrease in volatile acidity and alcohol content. Copper levels in cachaça decreased from 8.57 mg L−1 to 4.97 mg L−1 after adsorption. Therefore, the use of biomass as a metal ion adsorbent in beverages can be successfully employed. [ABSTRACT FROM AUTHOR]

The aging process is used to increase the value of cachaça and other beverages. During its contact with wood, reactions occur that are responsible for the extraction and formation of new compounds that give a different color and aroma to the beverage. Oak is the most widely used wood for aging; however, this is not a native wood in Brazil, and it is expensive. Oak barrels can go through a charring process during their production that facilitates the extraction of compounds by the beverage. The objective of this work was to determine the physicochemical profile, quantify the polycyclic aromatic hydrocarbons, and determine the phenolic composition of cachaça aged in oak barrels with different levels of charring (no charring, weak, medium, and intense charring). Four barrels were purchased from a cooperage, and samples of cachaça were stored for a period of 1 year. The physicochemical profile of the beverage was within the legal limits with the exception of the cask 3: medium charring (RY3), a sample for which the concentration of aldehydes was above the legal limit (30.41 mg 100 mL−1 a.a.). The highest concentrations of polycyclic aromatic hydrocarbons were found in samples stored in barrels with medium and strong charring so the formation of these compounds is associated with the heat treatments. The concentration of phenolics in the beverage stored in barrels that suffered intense charring was not greater than that observed for cachaça stored in barrels that suffered medium charring. [ABSTRACT FROM AUTHOR]

O intuito desta pesquisa foi investigar o uso da proteção por registro de marca e Indicação Geográfica (IG) como meio eficaz de proteção e promoção da cachaça no Brasil. Os objetivos dessa pesquisa são investigar o quantitativo de registros de marca e indicação geográfica relativas à cachaça e analisar a proporção do número de registros em relação ao número de produtores registrados no Ministério da Agricultura (MAPA). Quanto à metodologia de pesquisa, foi conduzido um estudo qualitativo e quantitativo utilizando-se, como fontes primárias, os pedidos de registro de marca e de Indicação Geográfica perante o Instituto Nacional de Propriedade Industrial (INPI) e, como fontes secundárias, a bibliografia especializada com tema relacionado às marcas e Indicação Geográfica e à cachaça no Brasil. As informações foram catalogadas e analisadas, permitindo a reflexão da importância econômica e cultural da bebida para o país. Os resultados apontaram que existem somente 3 (três) indicações de procedência relacionadas à cachaça em vigor (Paraty-RJ, Salinas-MG e Abaíra-BA) para 819 (oitocentos e dezenove) produtores espalhados por 22 (vinte e dois) estados, mais o Distrito Federal. Desse modo, este trabalho busca contribuir para o reconhecimento da proteção de marcas e de Indicação Geográfica como impulsionadores de desenvolvimento regional.

Os estudos do léxico, isto é, das palavras que compõem uma língua, permitem-nos compreender o sistema de vida e as práticas culturais dos falantes. Nesse sentido, a Onomástica se relaciona com os estudos lexicais, visto que, ao estudar os nomes próprios – nomes de pessoas, de lugares, de produtos comerciais –, criados pelos seres humanos, é possível identificar motivações de ordem cultural. Dito isso, o objetivo deste trabalho é analisar, com as contribuições da Onionímia, o processo de nomeação de três cachaças produzidas na região de Salinas, Minas Gerais: Puluzinha, Primadela e Caladinha. Para isso, ancorar-nos-emos nas pesquisas acerca do léxico e da onomástica, como Guérios (1973) e Neumeier (2008).

The purpose of this paper is to comprehend the construction of entrepreneurial practices in family businesses. In order to do so, we studied four family businesses from the cachaçaindustry through a qualitative multicase study.We observed that entrepreneurial practices of organization creation, of opportunities’ identification and exploration, of production and commercialization, and of innovation, contributed alltogheter for these businesses’ evolution, competitivity and survival. Therefore, we consider the approach of entrepreneurship through entrepreneurial practices may constitute an alternative for the development of the field, contributing to a more comprehensive analysis of entrepreneurial phenomena in general, and of family businesses in particular.

Background: Waste from the production of cachaça is often discarded. However, studies report that fermentation yeasts and their derivatives have high protein content, and they are rich in minerals and B‐complex vitamins. Also, research has been shown that the addition of the spent yeast to food leads to a significant increase in nutritional value. In this context, the present study aimed to investigate the use of yeast biomass from cachaça production in snack food. Results: Physical–chemical characterization of yeast biomass confirmed that cell autolysis significantly changed the chemical composition and color of the samples. Concerning the oregano sticks, the addition of natural biomass and autolyzed biomass also significantly modified the proximate composition. Moreover, the acceptability test showed that the addition of autolyzed biomass as an ingredient in the stick formulation obtained the highest acceptance index by the panelists. Conclusion: The addition of 10% yeast biomass from cachaça in the formulation of oregano sticks led to an increase of 14% on the protein content. Besides, the use of yeast biomass also presented a good acceptance by the panelists during sensorial analysis. Therefore, this work found that the addition of yeast biomass from cachaça fermentation process has the potential to be used as an ingredient in food formulation. [ABSTRACT FROM AUTHOR]

Copyright of Revista Interdisciplinar de Marketing (RIMAR) is the property of RIMAR - Revista Interdisciplinar de Marketing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of TURyDES is the property of TURYDES and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article aimed to reconstruct the trajectory of the development of the Cachaça Grestor® software, created to make life easier for producers and owners of cachaça stills, focusing on its sociomaterial constitution. Initially, the company's website, blog, Instagram and YouTube channel were investigated, where it was possible to find important texts, images, publications and videos about the history since the creation of the Cachaça Gestor® software, as well as customer testimonials. and entrepreneurs, news and information provided by the company itself. Subsequently, semi-structured interviews were conducted with two entrepreneurs and creators of the software. The history of the creation and development of Cachaça Gestor®, was narrated from the reports of its managers and enabled the understanding of the sociomaterial constitution of the software. It was demonstrated that the studied technology, since its creation, was shaped by social structures. Understanding the reality of the organizations producing cachaça still was crucial for the developers to obtain the results that would guarantee the success of their product. This research contributes to the field of organizational studies and information systems, bringing an approximation between theory and practice, through the use of the sociomaterial lens, which allows to explain the way the social is intertwined with technologies in organizational environments. [ABSTRACT FROM AUTHOR]

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As tradições inventadas são práticas que atribuem valores pela repetição, de forma a estabelecer significados que vinculam a um histórico. Ao mesmo tempo em que representam o início de um período, essas tradições são descoladas do processo do qual emergiram, estabelecendo a continuidade com um passado, cujos significados são mutáveis. Nesse sentido, o artigo teve por objetivo analisar os conflitos e exclusões na reinvenção da dita tradicional cachaça artesanal de alambique. Por meio de uma pesquisa qualitativa, recorreu-se às práticas e narrativas utilizadas ao longo de quatro décadas (1982-2020) em Minas Gerais. Os achados evidenciaram uma rede de atores que se colocaram como os guardiões da tradição, ao se basearem no conhecimento técnico-científico. A mescla de antigos e novos elementos cumpriu um papel de situar a cachaça como uma nova bebida (distinta da antiga pinga), mas “tradicional”. Ainda que esse discurso tenha silenciado diversos desencaixes históricos, a narrativa operou dualismos que manteve a vinculação identitária de um grupo específico (empresários), ao mesmo tempo em que constituiu de status e autoridade no papel da delimitação daqueles (a maioria dos pequenos produtores rurais) que foram os excluídos do seu processo de invenção.

Abstract The production of high quality spirits implies an aging period in wooden barrels, resulting in numerous physicochemical reactions between the wood and the beverage. Oak is the main wood used in the aging process of alcoholic beverages worldwide. However, in Brazil, the use of tropical wood species can be a viable option, allowing for innovation in the characteristics of spirits. This study aimed to determine the aromatic profiling of flavor active compounds in Brazilian sugarcane spirit (cachaça) after a 12-month aging period in new 225-L toasted and non-toasted barrels made from the tropical wood species cerejeira [Amburana cearensis (Fr. Allem.) A.C. Smith], castanheira (Bertholletia excelsa Humboldt & Bonpland), and cabreúva (Myrocarpus frondosus Allemão). The chemical characterization was carried out using the Gas-Chromatography/Mass Spectroscopy (GC/MS) scan mode, and the identification targeted on flavor active compounds (esters, alcohols, organic acids, phenolic compounds, and terpenes). Toasted and non-toasted cerejeira barrels intensified the contents of phenolic compounds in cachaça. The samples aged in cerejeira barrels exhibited the most complex profile, mainly related to organic acids and phenolic compounds. However, cabreúva barrels transferred significant aromatic terpenes to cachaça. This research presented a novel focus on the aromatic profiling of flavor active compounds in cachaça aged in barrels made from tropical wood species.

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Copyright of Ingeniería (0121-750X) is the property of Ingenieria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Buscou-se, neste ensaio teórico, compreender como se deu o processo de institucionalização da cachaça no Brasil em relação, especificamente, à história de produção e de inserção mercadológica, destacando os efeitos sociais e culturais ao longo do tempo. Percebeu-se que a bebida existe desde o Brasil Colônia, mas que, apenas nos últimos anos, o setor de cachaça tem sido organizado e reconhecido institucionalmente. Apesar disso, os produtores têm encontrado muitos desafios para se regularizar e padronizar o processo produtivo de acordo com as exigências do atual contexto político e sociocultural.

Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288C and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of a particular family of SAM-dependent methyl transferases, rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

Resumo A indústria alimentícia busca cada vez mais a segurança dos alimentos e a melhoria da qualidade dos produtos de interesse, como a produção da cachaça artesanal. Pela definição, cachaça é a denominação típica e exclusiva da aguardente de cana-de-açúcar produzida no Brasil, com graduação alcoólica de 38% a 48% em volume, a 20 °C. Diante da importância desse produto para o mercado interno, um estudo referente a padronização e qualidade da bebida foi realizado. Foram coletadas seis amostras aleatórias de cachaças artesanais na região Sul de Minas Gerais para determinação da concentração de cobre por titulometria, nas quais os resultados variaram na faixa de 1,0 a 1,8 mg L-1 e uma amostra com 404,8 mg L-1, o que corresponde a 80 vezes acima do permitido pela legislação brasileira. Como garantia da qualidade, o método executado atendeu aos critérios de recuperação, coeficiente de variação e padrão de concentração conhecida, e caracterizou-se por uma técnica simples e de baixo custo, que pode ser realizada em alambiques. Adicionalmente aos ensaios de laboratório, apresenta-se brevemente as corretas técnicas de processo para os produtores e a necessidade crescente das instituições fiscalizadoras em criarem medidas para proteção ao consumidor.

Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288C and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3) / SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of a particular family of SAM-dependent methyl transferases , rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C / YLR460C / YNL134C , and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production. [ABSTRACT FROM AUTHOR]

Esse artigo analisa o trabalho escravo e a produção de aguardente de cana em Ilhéus, sul da Bahia, entre 1850 e 1888. Nesse período a economia da localidade se desenvolveu com a expansão dos engenhos de açúcar e o cultivo do cacau, entre outras atividades econômicas. Nossa proposta é investigar a cachaça e a escravidão nesse contexto, as fontes principais são inventários post mortem, Livros de cobrança de impostos, Livro de classificação dos escravos, Recenseamento do Brasil (1872) e relatos de viajantes estrangeiros. Os objetivos consistem em analisar o mundo do trabalho dos escravizados envolvidos na produção da bebida, as exportações e os exportadores do destilado e a importância econômica e social do produto.

The purpose of this paper is to comprehend the construction of entrepreneurial practices in family businesses. In order to do so, we studied four family businesses from the cachaça industry through a qualitative multicase study. We observed that entrepreneurial practices of organization creation, of opportunities' identification and exploration, of production and commercialization, and of innovation, contributed alltogheter for these businesses' evolution, competitivity and survival. Therefore, we consider the approach of entrepreneurship through entrepreneurial practices may constitute an alternative for the development of the field, contributing to a more comprehensive analysis of entrepreneurial phenomena in general, and of family businesses in particular. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to evaluate the effects of chronic consumption of cachaça, a Brazilian beverage containing alcohol, on submandibular glands (SM) of rats by using histomorphometric and biochemical parameters. Materials and methods: Twenty-four male rats (40 days of age) were assigned into the following four groups (n = 6): two control groups for 75 days (C75) and 105 days (C105), and two experimental groups of cachaça ingestion with ascending concentrations for consecutive 75 days (CA75) and 105 days (CA105). On the right SM glands, the striated, granular and acini ducts were processed for histomorphometric analysis. The left SM glands were weighed and stored at − 80 °C, to evaluate through biochemical tests carried out by spectrophotometric methods, the functional activity of total acid phosphatase (TAP), tartrate-resistant acid phosphatase (TRAP), and alkaline phosphatase (ALP) and to determine the mucin levels. Results: The absolute and relative weights of the SM glands in both experimental groups were reduced in relation to the controls (p < 0.05). The histomorphometric analysis showed a significant reduction of the acini area (p < 0.05) and non-relevant reduction of striated ducts (p > 0.05). The granular ducts did not show a significant increase of the area (p > 0.05). The TAP and TRAP activities were significantly decreased in the experimental groups (p < 0.05), while the ALP functional activity decreased moderately (p > 0.05). Mucin levels also had a significant reduction when compared with the control groups (p < 0.05). Conclusions: Chronic consumption of cachaça can cause morphological changes associated with glandular atrophy, loss of biochemical functionality of phosphatases, and the reduction of mucin synthesis. Clinical relevance: The consumption of cachaça can compromise the functions of the submandibular glands by altering their morphology and enzymatic activity. [ABSTRACT FROM AUTHOR]

Cachaça or "sugarcane spirit" is a Brazilian beverage considered the third most consumed beverage worldwide. Sugarcane, its raw material, is one of the main crops developed in the country, placing Brazil as the largest producer of this commodity on a global scale. Considering the growth in sugarcane production, many farmers use pesticides in their crops. However, excess pesticides can be accumulated in products derived from sugarcane, creating an environmental and public health concern. In this context, the development of analytical methods capable of identifying residues of pesticides in cachaças and other sugarcane-derived products is essential to ensure the beverage's quality. This work presents a method to quantify multiclass pesticides in Brazilian sugarcane spirits (cachaças) through an automated multidimensional system. The first dimension consists of an extraction column packed with a graphene-silica phase, followed by a capillary liquid chromatography-tandem mass spectrometry system as the second dimension. The method was optimized by an experimental design, in which the influence of three variables was evaluated on the extraction process: percentage of acetonitrile, loading flow, and loading time. Afterward, twenty-two cachaças were analyzed to ascertain the applicability of the proposed method. The analyses reported five samples containing clomazone (a type of herbicide widely used in sugarcane production). The method showed good linearity under optimized conditions, with correlation coefficients greater than 0.981, and limits of detection and quantification of 5 μg L−1 and 10 μg L−1, respectively. The herein discussed results suggest that the proposed method could be a practical option for identifying pesticides in beverages. [ABSTRACT FROM AUTHOR]

ABSTRACT: Companies develop strategies to describe where they want to go and how they will reach their destination. Business strategies are useful but may not be sufficiently detailed for areas of high importance, such as technology and innovation. In this paper we examined the effort of building a technology roadmap with an early growth stage company located in the state of São Paulo, Brazil. Roadmaps are easy to design yet flexible tools that can allow decision makers to explore a myriad of possible strategies. However, the challenges ahead for new companies facing uncertain growth scenarios demand that framework conditions be adequately addressed, and that innovation culture and technology management tools are integrated with the technology roadmapping strategy. Based on the empirical evidence collected from the startup studied, along with the literature and interviews with key stakeholders, this paper developed a pathway to support technology and innovation plans for startups going through similar growth stages and provides directions for future research in the area, given the scarcity of evidence available of new high-tech companies' efforts in planning and developing new products

Resumo O presente estudo teve por objetivo determinar a influência de métodos de destilação (simples, dupla e redestilação) na composição química de aguardentes de cana, mediante análises de componentes voláteis (aldeídos, ésteres, metanol, álcoois superiores, ácido acético e furfural) e contaminantes (álcoois n-butílico e sec-butílico, cobre e carbamato de etila). A aguardente monodestilada e os destilados alcoólicos das aguardentes bidestilada e redestiladas apresentaram composição química de compostos voláteis e de contaminantes dentro das especificações da legislação brasileira. A aguardente monodestilada apresentou maiores concentrações de ácido acético, aldeído acético, acetato de etila, álcool propílico, álcoois superiores, furfural e coeficiente de congêneres. A aguardente monodestilada também apresentou concentrações mais elevadas dos contaminantes metanol, sec-butanol, cobre e carbamato de etila. Em relação à monodestilação, as metodologias de bidestilação e de redestilação proporcionaram redução da concentração de congêneres voláteis das aguardentes (ácido acético, aldeído acético, acetato de etila, álcool propílico e furfural) e de compostos considerados contaminantes (metanol, sec-butanol, cobre e carbamato de etila).

The objective of the study is to analyze the evolution path of Morretes cachaça production, how producers are organized and what have been the obstacles to the incorporation of the socio-environmental dimension in such productive practices. This study is based on the guiding concept of Sustainable Territorial Development (DTS), based on the socioeconomic and socio-cultural dimensions, mobilizing the theoretical approaches of the Localized Agri-Food System (SIAL). In order to understand the activities of Morretes cachaça producers, it was necessary to incorporate the dimension of sustainability, based on the focus on ecodevelopment. The research has an empirical character, based on a predominantly qualitative approach. It is an exploratory-descriptive study, using bibliographic, documentary research and semi-structured interviews. The results of the study showed that the elements that characterize SIAL for the production of cachaça from Morretes are fragile, being insufficient for its consolidation. The segment studied is a productive agglomeration in which specific resources have been partially activated. To promote DTS, it is necessary for local actors to strengthen their ties and work in search of a collective strategy, which benefits all the cachaça mills in the region. The participation of public authorities and development institutions is fundamental, especially in the formulation of effective public policies, which favor this important regional activity. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Ciências da Administração is the property of Universidade Federal de Santa Catarina, Departamento de Ciencias da Administracao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, a new method was developed for multi-element determination of Cd and Mn in samples of sugarcane spirit (cachaça) by FAAS using the air-assisted dispersive liquid-liquid microextraction (AA-DLLME). After univariate and multivariate optimizations (mixture design), the experimental conditions were as follows: 5.2 mL of sample at pH 8.5, 0.7 mL 10% (w/v) NaCl solution, 120 μL of trichlorethylene (extraction solvent) containing 1-(2-pyridylazo)-2-naphthol (PAN) at 0.05% (w/v) as chelating agent, six cycles of stirring the mixture with a glass syringe, and 3 min of centrifugation. In these conditions, the calibration curve obtained for Cd was Abs = 0.0158CCd + 0.0333, with R2 0.9951 and for Mn was Abs = 0.0011CMn + 0.0142 and R2 0.9911. The limits of detection, enrichment factor, and consumption index were, respectively, 0.51 μg L−1, 79 and 0.07 mL for Cd, and 1.64 μg L−1, 18, and 0.28 mL for Mn. Precision was evaluated at concentrations of 5 and 10 μg L−1, and RSD% (N = 10) was 0.97% and 6.6% for Cd and 2.8% and 4.5% for Mn, respectively. Addition and recovery tests in samples of Brazilian cachaça were performed to evaluate the accuracy, and recoveries were 87% to 120%, with concentrations found between 1.20 and 3.05 μg L−1 for Cd and between 6.98 and 14.4 μg L−1 for Mn. The developed method proved to be sensitive, efficient, simple, fast, and having low reagent consumption, and of applicability not previously reported in the literature. [ABSTRACT FROM AUTHOR]

Sugarcane spirits and cachaça are distilled beverages derived from the fermentation of sugarcane juice. The production of these spirits has significant influence on the economy of several regions in Brazil, being the third most consumed distilled beverage in the world. To ensure the safety for human consumption and also to add value to these products, it is imperative to apply quality control techniques. The complexity of food matrices along with the fact that the currently used instrumental techniques have several disadvantages, such as being expensive, laborious and time-consuming, have turned research attention to multivariate analysis techniques. In consequence, chemometric techniques have been applied in laboratories around the world aiming at data reduction, pattern recognition, cluster analysis, classification and quantification of data. This article provides an overview of the application of analytical techniques with nonsupervised and supervised pattern recognition methods for the analysis of sugarcane spirits samples. Assessments discussed include promising results for the discrimination among samples, verification of adulteration, tendencies in sensorial characteristics as well as relationships between chemical information and the geographical origins. [ABSTRACT FROM AUTHOR]

This study applied an exploratory method named Parallel Factor Analysis (PARAFAC) to extract information from the sensory analysis. Scarce works use PARAFAC on sensory data in scientific literature, and three different ways for data organization and interpretation are shown here. A data set of cachaça sensory analysis showed the possibility of investigating the agreement among trained panelists, similarities between flavored cachaças and those aged in wooden barrels, and how sensory attributes are responsible for the results. Four different coffee beverage types were distinct by the roasted degree related to the beverage quality. The agreement among sensory results from the same beverage type was pointed as precision measurement at repeatability level. For cheese bread formulations with sweet potato flour, the considered attributes highlighted the formulation most acceptable for the panelists. They can help evaluate male and female preferences or the consumer's age. • Different possibilities to organize sensory data before PARAFAC. • PARAFAC is a powerful tool to obtain more interaction among results. • Results for age and gender as a bonus. [ABSTRACT FROM AUTHOR]

In this work it is carried out the development, optimization and validation of analytical methodology for determination of ethanol in cachaça samples. The method was based on digital image analysis spot test performed with the analyte of interest, captured by a camera in a system built for this purpose. The principle of the method is measurement of tones obtained after the occurrence of the colorimetric reaction employing the RGB color model, color components which varies in proportion to the analyte concentration. For the determination of ethanol, it was employed the reaction of redox in which chromium (VI) is reduced to chromium (III) or chromium (II) and the ethanol is oxidized to acetaldehyde, generating change in the yellow-orange color to blue-green. By determining the ethanol content, a linear calibration curve in the range from 10 to 70% v/v ethanol was obtained, with a coefficient of determination r2 = 0.9910 and limits of detection and quantification respectively equal to 1.72 % v/v and 5.74% v/v. Comparison of results for the cachaça samples analysis using the developed method and the reference method showed no significant differences between both methods, which were analyzed using the paired t-test, 95% confidence. The analysis of six cachaça samples showed that three of them had ethanol content outside the range permitted by law. Besides the image capture system is versatile and robust and can be used in situ analysis.

• Vinasse from cachaça can be used as a substrate for generating yeast cell biomass. • Purification was performed by pH adjustment combined with activated carbon adsorption. • Best substrate for Candida utilis CCT 3469 biomass production was vinasse treated at pH 6.0. Ethanol and "Cachaça" production processes generate considerable amounts of residues known as vinasse. The indiscriminate disposal of this waste represents a potential risk to both surface water and groundwater, soil, animals, and ultimately the entire environment. This work describes an alternative to reduce the environmental impact through cachaça vinasse management practices by using it as a culture medium for the growth of Candida utilis CCT 3469 to produce biomass, replacing the conventional production from cane molasses. For that both, the raw and vacuum evaporated, vinasses from cachaça were treated by using different pH adjustments and activated charcoal adsorption (2.5%). The vinasses treated at pH 6.0 were selected to produce Candida utilis CCT 3469 biomass (2.25 g L−1). In this case, higher values of volumetric biomass productivity (0.08 gL−1 h−1) and biomass yield (0.13 gg−1) were obtained, as also for the higher specific rates for glucose consumption (1.354 g glucose g cell −1 h−1), fructose consumption (0.811 g fructose g cell −1 h−1) and biomass (0.616 h−1). The ratio values for BOD/COD (0.02) characterized the vinasse as an effluent of difficult degradation and biological treatability. Probably this fact favored the obtainment of yeast biomass in the treated vinasse at the lowest concentration factor. [ABSTRACT FROM AUTHOR]