EC behaviour in this fraction can be seen in Table 2. It can be verified that EC content in the distilled portions remained under the limit of 150 μg L−1 in most samples.

The observed variation probably occurs because of the alembic heating system, by burning bagasse which does not provide a constant rate of heat transference. The rate of heat transfer depends on the feeding frequency of the cane bagasse burning in the furnace. When the alcohol content of the current distillate falls to 35% (v/v) in the fraction, collection has to be changed and click here the new fraction collected is known as ‘tails’. In our case, this point occurs after collection of 128 L of distillate. The contents of the EC in this fraction increases. Composition of this fraction includes acetic acid and fusel oils, which are often identified by unpleasant vinegary and vegetal aromas (Boscolo, Bezerra, Cardoso, Lima-Neto, & Franco, 2000). They are also discarded. The EC average tail content was 1.10 mg L−1 and showed a continuous increase in concentration. The tail fraction showed a concentration of EC above the limit established by Brazilian law and the International Standard for distilled spirits. These results confirm the necessity to separate each fraction during production of cachaça. Finally, in the last fraction,

vinasse residue, an EC average concentration of 53.1 mg L−1 was found. The results indicate that ethyl carbamate is formed during fermentation and its concentrations Selleck Bafilomycin A1 increases during distillation,

corroborating the need to separate head and tail fractions to ensure cachaça quality. It is essential to obey the limits of this compound established by legislation and even to avoid its presence in final product. More studies are necessary to elucidate the pathway(s) involved in the formation of ethyl carbamate in fermented foods and beverages like cachaça. We would like to thank CAPES, CNPq, FINEP and FAPEMIG for their financial support for this research. “
“Ilex paraguariensis is an important native plant from Argentina, Paraguay, Uruguay and southern Brazil. It is commonly referred as “Erva also Mate” (“Yerba Mate” or “Maté” outside Brazil) and its leaves are traditionally consumed as infusion (called locally as “chimarrão”) after blanching (“sapeco”) and milling. Hot and cold industrial teas are also prepared from its leaves ( Grigioni, Carduza, Irurueta, & Pensel, 2004). Maté is widely consumed in southern Latin America, but it has recently gained attention in other countries, being exported to Europe, USA, Japan and other ( Carducci et al., 2000 and Heck and Mejia, 2007). In the early years of commercialisation, Maté leaves were obtained exclusively from native-growing trees. This method is now replaced by monoculture cultivation or by introduction of an I. paraguariensis plantation into the native forest.