Obtenção e caracterização de bebida destilada a partir da fermentação do soro de queijo

Translated title of the contribution: Obtention and characterization of distilled beverage from cheese whey fermentation

Guliano Dragone, Solange I. Mussatto, Mar Vilanova, Jose M. Oliveira , Jose A. Teixeira, João B. Almeida e Silva

Research output: Contribution to journalJournal articleResearchpeer-review


The present study aimed the production and characterization of a new alcoholic beverage through discontinuous fermentation of cheese whey and subsequent distillation of the fermented product. The fermentative assays were performed at 35 °C and 150 rpm during 92 h in a 7-L bioreactor (total volume) using the yeast Kluyveromyces fragilis. The distillate was separated into three fractions according to the ethanol concentration: the head (>80% v/v), the heart (80-40% v/v) and the tail (<40% v/v). The heart fraction was diluted to an alcoholic content of 40% v/v and the main volatile compounds (esters and higher alcohols) were determined by gas chromatography with a flame ionization detector (GC-FID) and gas chromatography with mass spectrometry (GC-MS). The heart fraction was also submitted to sensory analysis by a panel of trained assessors aiming to establish visual, olfactory and gustatory descriptors. It was concluded that it is possible to obtain a distilled beverage with pleasant odor and taste from cheese whey fermentation.
Translated title of the contributionObtention and characterization of distilled beverage from cheese whey fermentation
Original languagePortuguese
JournalBrazilian Journal of Food Technology
Pages (from-to)120-124
Publication statusPublished - 2009
Externally publishedYes


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