Abstract

The cassava spirit, known as tiquira, is produced mainly in the north region of Brazil and it is regulated by Brazilian legislation. This study aimed to evaluate the traditional method of cassava spirit production, using a controlled process with application of fermentation technology in a laboratory scale production. Aspergillus oryzae was used for liquefaction and saccharification of cassava starch. It was obtained wort with 13.03 °Brix and 6.80% of reducing sugars. Commercial Saccharomyces cerevisiae yeast was used for alcoholic fermentation. After alcoholic fermentation, it was obtained fermented wort with very low volatile acidity. The cassava spirit was obtained by a double distillation process, with separation of the fractions head, heart and tail. The heart fraction of the distillate showed alcohol content of 51.56^oGL. The contents of aldehydes, esters, methanol and higher alcohols (n-propyl, isobutyl and isoamyl) were determined in cassava spirit using gas chromatography. According to the results, the cassava spirit showed methanol and higher alcohols contents above the limits imposed by Brazilian legislation.

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