OPTIMIZATION OF ARTISANAL CACHAÇA PRODUCTION FROM BROWN SUGAR

Abstract

Cachaça is a sugar cane spirit unique to Brazil. Its production involves several stages that need to be monitored to ensure quality and compliance with legislation, many producers still adopt empirical practices, especially in artisanal production. This study aimed to evaluate the production chain of artisanal cachaça made with brown sugar on a laboratory scale. The influence of factors such as Brix concentration, the amount of yeast and fermentation time on ethanol production was analyzed. The preparation process involved mixing demineralized water, brown sugar, yeast, tomatoes and lemons, followed by fermentation and distillation in a copper still. The analysis revealed a correlation between the three variables investigated: Brix, amount of yeast and fermentation days. It was observed that in some trials it took less time for the Brix of the wine to reach 0, suggesting the complete conversion of sugar into ethanol with certain amounts of yeast. As the Brix increased, a longer fermentation time and a greater amount of yeast were required to ensure complete consumption of the sucrose. This process resulted in an increase in heart volume, especially at high Brix levels. These findings brought important discoveries to the practice of producing artisanal cachaça, contributing to the standardization of processes.

Keywords: cachaça, distillation, sugarcane juice, fermentation, artesanal