The present research was carried out to evaluate the effect of lecithin addition into sugar cane, orange and grape musts on the spirits yield and composition. The statistical design was randomized blocks, in 2x3 factorial array, using two factors: lecithin and must, two levels for lecithin (absence and presence); and three levels for must (sugar cane, orange and grape). The method used in this work is recommended by mills. The measurement of by-products was made through gas chromatography and spectrophotometry. The results showed that the lecithin addition into sugar cane, orange and grape increased the concentration of glycerol in these musts as well as the concentration of butyl alcohol in the spirits, and decreased the total alcoholic yield. Acetaldehyde, ethyl acetate and total acidity increased with the elevation of the acidity. On the other hand, propanol-1, butyl and isoamyl alcohols, increased with the elevation of the pH of the fermenting musts and the concentration of the amino acids threonine, leucine and valine in the musts. Furfural content was greater in the spirits made from the sugar cane and orange musts.
Lecithin; spirits; by-products; orange; grape; musts
