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Formation of Dextran Deposits in Brazilian Sugar Cane Spirits

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journal contribution
posted on 10.08.2011, 00:00 authored by Francisco Wendel Batista de Aquino, Douglas Wagner Franco
The formation of dextran deposits in sugared Brazilian cachaça was studied as a function of the time considering the effects of temperature, molecular weight (Mw), visible light, pH, and the presence of Ca, Mg, Cu, and Fe ions in the concentrations at which they are usually present in this beverage. At 25 °C and pH 4.4, the experimental half-lives (t1/2) for precipitation are 73 and 124 days for dextrans with Mw 5.9 × 106 and 2.1 × 106 Da, respectively. For dextrans with Mw 5.0 × 105 and 4.0 × 104 Da, the experimental t1/2 values are >180 days. For a dextran with Mw 2.1 × 106 Da a change in pH from 4.4 to 5.5 at 25 °C resulted in a t1/2 decrease from 124 to 25 days. At pH 4.4 the visible light and the presence of metal ions in average concentrations usually found in cachaças do not exhibit noticeable influence on the rate of dextran precipitation.