Effects of Gamma Radiation (Co 60) in Cachaça containing grapes (Crimson)

Juliana Angelo Pires, Aline da Silva Delabio, Rafaela Prezotto Vicente, Marcia Nalesso Costa Harder, Lucia Cristina Aparecida Santos Silva, Valter Arthur


The current study deals with cachaça irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in cachaças, in the extraction of compounds present in the pickled grapes in the cachaça. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (ºBrix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure cachaças as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents.


DOI: 10.14685/rebrapa.v6i1.199


cachaça, grape, gamma radiation

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DOI: 10.14685/rebrapa.v6i1.199


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