Influence of the number of distillations on the composition of organic sugarcane spirit

Abstract

Sugarcane spirit is the most consumed distilled beverage in Brazil. Currently the manufacturing industries are trying to widen their market and attract new consumers, and thus it has become necessary to elevate the product to national and international quality standards. This study's aim was to determine the influence of subsequent distillations on the composition of organic sugarcane spirit. From mono-distilled organic sugarcane spirit, bi-, tri-, tetra- and penta-distilled sugarcane spirits were obtained, and analysed for the following: relative density, alcoholic degree, volatile acidity, pH, copper, methanol, aldehydes, furfural, esters, ethyl carbamate and higher alcohols. The most relevant results were reductions of 69.57% volatile acidity, 98.4% copper, 40.9% methanol, 71.5% aldehydes, 100% esters, 100% ethyl carbamate and 32.2% higher alcohols in the penta-distilled sugarcane spirit, as compared with the mono-distilled. It was concluded that subsequent distillations would put sugarcane spirit in line with the international standards for distilled beverages. © 2013 The Institute of Brewing & Distilling.