Membrane processing of the Brazilian spirit Cachaça

Abstract

As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic α-alumina membranes, followed by water removal by pervaporation using a silk sericin/polyvinylalcohol (PVA) non-porous membrane. The high solute content in the fermented must resulted in fouling and concentration polarisation in both microfiltration and pervaporation. The hydrophilicity of the sericin/PVA blends was exploited in ethanol and aroma concentration, at an optimal temperature of 20°C, resulting in a separation factor and permeation flux of 3.7 and 958.3 g/m2 h. An aroma profile was performed using GC SPME/headspace and GC-MS, analysing the content of ethanol, 3-methyl-1-butanol, 2-methyl-1-butanol, ethyl lactate, isoamyl acetate, ethyl octanoate and ethyl laurate. The results show that the volatiles present in the fermented sugar cane must were concentrated, with recoveries of 93.9 and 94.3% of the principal aromatic compounds. © 2019 The Institute of Brewing & Distilling.