Comments on the manufacturing and the contents of secondary components of sugar cane spirits

Abstract

1) The components which remain in the distillate of the spirit made of sugar cane (caninha) are more due to the distillation by heating on direct fire than to the fermentation. 2) The fermentation, when well controlled, gives a product of more agreeable and better characteristics. 3) The rectifying column provided with plates decreases the total of secundary components, even in relation to other steam distillates. It is evident that with such a small number of samples, definitive conclusions cannot be made, although these samples come from the same zone, produced by the most different processes. In order to come to definitive conclusions, we shall have to start this work again, which was interrupted on account of the season.