Sugarcane bagasse performance in copper adsorption of pot still cachaça


  • Ana Maria de Resende Machado Centro Federal de Educação Tecnológica de Minas Gerais - CEFET-MG
  • Maria das Graças Cardoso Universidade Federal de Lavras - UFLA
  • Felipe Cimino Duarte Universidade Federal de Lavras - UFLA
  • Jeancarlo Pereira Anjos Universidade Federal de Lavras - UFLA
  • Lidiany Mendonça Zacaroni Universidade Federal de Lavras - UFLA
  • Wilder Douglas Santiago Universidade Federal de Lavras - UFLA



Pot still cachaça, which is a typical drink from Brazil, has been highlighted in the economy of Minas Gerais State, reaching the international spirit market. Cachaça is produced through sugarcane broth fermentation and is distilled in copper stills, which may sometimes cause metal contamination due to copper toxicity in high levels. Various adsorbents have already been used to reduce copper concentration, but these absor­bents remove other important compounds besides copper, interfering in the sensory quality of the beverage. In search for new adsorbents, sugarcane bagasse was used with amount, size and pretreatment variations. The main result was that sugarcane bagasse, in the particle size range of 36-65 mesh, with 10 g L-1 concen­tration and 3 hours of contact with cachaça was efficient to remove 68% copper. Thus, sugarcane bagasse can be considered promising to reduce copper concentration during pot still cachaça production.


Additional keywords:  alcoholic beverage; chemical contaminant; chemical element; natural adsorbent. 





Ciência e Tecnologia de Alimentos - Food Science and Tecnology