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Yeasts are a diverse group of fungal microorganisms that are widely used to produce fermented foods and beverages. In Mexico, open fermentations are used to obtain spirits from agave plants. Despite the prevalence of this traditional practice throughout the country, yeasts have only been isolated and studied from a limited number of distilleries. To systematically describe the diversity of yeast species from open agave fermentations, here we generate the YMX-1.0 culture collection by isolating 4524 strains from 68 sites with diverse climatic, geographical, and biological contexts. We used MALDI-TOF mass spectrometry for taxonomic classification and validated a subset of the strains by ITS and D1/D2 sequencing, which also revealed two potential novel species of Saccharomycetales. Overall, the composition of yeast communities was weakly associated with local variables and types of climate, yet a core set of six species was consistently isolated from most producing regions. To explore the intraspecific variation of the yeasts from agave fermentations, we sequenced the genomes of four isolates of the nonconventional yeast Kazachstania humilis. The genomes of these four strains were substantially distinct from a European isolate of the same species, suggesting that they may belong to different populations. Our work contributes to the understanding and conservation of an open fermentation system of great cultural and economic importance, providing a valuable resource to study the biology and genetic diversity of microorganisms living at the interface of natural and human-associated environments.

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP-OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça.

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Comprehensive two-dimensional gas chromatography (GC×GC) has been an important technique used to acquire as much information as possible from a wide variety of samples. Qualitative contour plots analysis provides useful information and in daily use it ends up being handled as images of the volatile organic compounds by analysts. Cachaça samples are used in this paper to showcase the use of two-dimensional chromatographic images as the main source for authentication purposes through one-class classifiers, such as data-driven soft independent modeling of class analogy (DD-SIMCA). The proposed workflow summarizes this fast and easy process, which can be used to certify a specific brand in comparison to other brands, as well as to authenticate if samples have been adulterated. Lower quality cachaças, non-aged cachaças and cachaças aged in different wooden barrels were tested as adulterants. Chromatographic images allowed for the distinction of all brands and nearly every adulteration tested. Sensitivity was estimated at 100% for all models and specificity ranged from 96% to 100%. Different approaches were used, alternating from working with whole-sized images to working with smaller resized versions of those images. Resized chromatographic images could be potentially useful to easily compensate for slight chromatographic misalignments, allowing for faster calculations and the use of simpler software. Reductions to 50% and 25% of the original size were tested and the results did not greatly differ from whole images model. As such, 2D chromatographic images have been found to be an interesting form of evaluating a product's authenticity.

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Interest in anatomy dates from the earliest times. Such knowledge was acquired through dissections of animals and human corpses by many researchers. The macroscopic anatomy of the varied structures of the brain were identified over the centuries, and the predominating solid substance was seen as amorphous, and devoid of any specific function, until the Renaissance. René Descartes, a personage with a brilliant and creative mind, conceived the brain, its structure and function, in a distinct manner to what was known at his time. He valued the solid matter and gave it, for the first time, a theoretical minute structure, related to a presumptive function based on the presence of the pineal gland and the animal spirits, underlying cognitive, sensory and motor activities. Such structural view was endorsed, in a given sense, by the microscopic findings of Marcello Malpighi, which begun to change the understanding of the nervous system.

O interesse pela anatomia data desde a mais remota antiguidade. Esse conhecimento foi adquirido por meio de dissecções em animais e cadáveres humanos, por muitos pesquisadores. A anatomia macroscópica de variadas estruturas do cérebro foi identificada com o passar dos séculos, e a substância sólida predominante foi vista como amorfa e destituída de qualquer função específica até o período do Renascimento. René Descartes, um personagem com uma mente brilhante e criativa, concebeu o cérebro, sua estrutura e função, de um modo distinto ao que era conhecido no seu tempo. Ele valorizou e deu à substância sólida, pela primeira vez, uma estrutura teórica formada por elementos minúsculos, relacionada a uma função presuntiva, baseada na presença da glândula pineal e dos espíritos animais, subjacentes às atividades cognitiva, sensorial e motora. Essa vista estrutural foi, de certa maneira, endossada pelos achados microscópicos de Marcello Malpighi, o que começou a modificar a compreensão do sistema nervoso.

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ABSTRACT. Interest in anatomy dates from the earliest times. Such knowledge was acquired through dissections of animals and human corpses by many researchers. The macroscopic anatomy of the varied structures of the brain were identified over the centuries, and the predominating solid substance was seen as amorphous, and devoid of any specific function, until the Renaissance. René Descartes, a personage with a brilliant and creative mind, conceived the brain, its structure and function, in a distinct manner to what was known at his time. He valued the solid matter and gave it, for the first time, a theoretical minute structure, related to a presumptive function based on the presence of the pineal gland and the animal spirits, underlying cognitive, sensory and motor activities. Such structural view was endorsed, in a given sense, by the microscopic findings of Marcello Malpighi, which begun to change the understanding of the nervous system.

RESUMO. O interesse pela anatomia data desde a mais remota antiguidade. Esse conhecimento foi adquirido por meio de dissecções em animais e cadáveres humanos, por muitos pesquisadores. A anatomia macroscópica de variadas estruturas do cérebro foi identificada com o passar dos séculos, e a substância sólida predominante foi vista como amorfa e destituída de qualquer função específica até o período do Renascimento. René Descartes, um personagem com uma mente brilhante e criativa, concebeu o cérebro, sua estrutura e função, de um modo distinto ao que era conhecido no seu tempo. Ele valorizou e deu à substância sólida, pela primeira vez, uma estrutura teórica formada por elementos minúsculos, relacionada a uma função presuntiva, baseada na presença da glândula pineal e dos espíritos animais, subjacentes às atividades cognitiva, sensorial e motora. Essa vista estrutural foi, de certa maneira, endossada pelos achados microscópicos de Marcello Malpighi, o que começou a modificar a compreensão do sistema nervoso.

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In this work we propose for the first time, a paper-based test strip to analyse Cu2+ content in sugar cane spirits, which, due to its simplicity, high portability and fast analytical response (3 min), can be easily applied to in situ analyses by producers. The test strip was developed aiming: i) identify qualitatively the Cu2+ content in sugar cane spirits, and, ii) determine quantitatively the Cu2+ content using a digital image method employing a smartphone. The paper-based test strip was functionalized with cuprizone and optimized through a Box-Behnken, an experimental design for obtaining the best reaction conditions. Based on qualitative method with naked eyes approach performed by six volunteers analyst untrained, the method present a percentage of accuracy of 93%. For the quantitative analysis, it was determined the metal content at a level of statistical agreement with the reference method, as well as it was obtained the dynamic linear range from 2 to 13 mg L-1 with limits of detection and quantification of 0.034 and 0.103 mg L-1, respectively. Furthermore, the quantitative method showed a reliable precision with an RSD of 4.3% (n = 10) and the recovery of Cu2+ ranged from 80 to 103.8%.

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Agaves are a group of succulent plants that thrive in arid or semiarid environments. Indeed, genes associated with their resilience are a potential resource for genetic engineering of other agronomically important crops grown in adverse climates. Agave is mainly used for the production of distilled (spirits) and non-distilled alcoholic beverages, including tequila, mezcal, bacanora, raicilla, and pulque, all of which have special connections to Mexican history and culture, and contribute to the Mexican economy. In recent years, there has been growing interest to maximize the use of agave plant materials for other purposes, as the bulk of their biomass pre- and post-production is wasted. In traditional practice, during the passage from fields to factories, only agave cores are used, and the leaves and bagasse are not always harnessed. To place this in perspective, during the period from 2010 to 2019, 2674.7 × 106 L of tequila was produced in Mexico, which required 9 607 400 tons of agave cores. This generated approximately the same amount of leaves and 3 842 960 tons of bagasse. The economic base of agave plants can be expanded if expended biomass could be transformed into products that are useful for applications in food, forage, ensilage, agriculture, medicine, energy, environment, textiles, cosmetics, and esthetics. This review focuses on the current utility of agave plants, as well as our perspective for future studies and uses of this formidable plant. © 2020 Society of Chemical Industry.

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The presence of diethyl-phthalate (DEP), dibutyl-phthalate (DBP), butylbenzyl-phthalate (BBP), diethylhexyl-phthalate (DEHP) and diisononyl-phthalate (DINP) was determined in 295 tequila samples. They were grouped by age of maturation (white, aged, extra aged or ultra aged) and year of production (between 2013 and 2018). Gas Chromatography coupled with Mass Spectrometry was used for identification and quantification. The results showed that 65 samples (22% of the total) were phthalate free. DEP (0.13-0.27 mg/kg), BBP (0.05-2.91 mg/kg) and DINP (1.64-3.43 mg/kg) were detected in 11 (3.73%), 37 (12.54%) and 5 (1.69%) samples, respectively. But, these concentrations did not exceed the maximum permitted limits (MPL) of phthalates for alcoholic beverages. DBP (0.01-2.20 mg/kg) and DEHP (0.03-4.64 mg/kg) were detected in 96 (32.54%) and 224 (75.93%) samples, from them only 10 (3.39%) and 15 (5.08%) samples, respectively, exceeded the MPL for alcoholic beverages and they were few tequilas produced in the year 2014 or before. DEHP was the most frequent phthalate found in tequila and observed DEHP concentrations were 2-times higher in ultra aged tequilas compared to those in white tequilas. We concluded that all tequilas produced in 2015 and after, satisfied the international standards for these compounds.

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This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0.21 mg L1, damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on EC formation at different stages of the cachaça production process. Most studies refer to EC formation during fermentation and distillation. In fermentation, reaction occurs between ethanol and nitrogen precursors, such as urea (H2NCONH2) and cyanide (CN) to form EC. In distillation, cupric ions catalyze cyanide conversion from EC; however, in discontinuous distillation, the bottling fraction of cachaça reduced EC concentration. Although this review describes the possible routes of EC formation at different production stages of cachaça, it presents some studies on EC reduction in alcoholic beverages.

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This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0.21 mg L1, damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on EC formation at different stages of the cachaça production process. Most studies refer to EC formation during fermentation and distillation. In fermentation, reaction occurs between ethanol and nitrogen precursors, such as urea (H2NCONH2) and cyanide (CN) to form EC. In distillation, cupric ions catalyze cyanide conversion from EC; however, in discontinuous distillation, the bottling fraction of cachaça reduced EC concentration. Although this review describes the possible routes of EC formation at different production stages of cachaça, it presents some studies on EC reduction in alcoholic beverages.(AU)

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The current methodology used in quality control of Ecuadorian beverages such as Pájaro azúl, Puro and Pata de vaca is carried out by using conventional gas chromatography; however, it does not allow the fingerprinting of these Ecuadorian spirit beverages and their possible cases of adulteration. In order to overcome this drawback, comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was combined with multivariate data analysis, revealing that compounds like citronellal, citronellol, geraniol, methyl anthranilate, (-)-trans-α-bergamotene, (-)-cis-α-bergamotene and D-limonene can be considered key elements for pattern recognition of these traditional beverages and product adulteration cases. Thus, the two-dimensional chromatographic fingerprints obtained by GC × GC-MS coupled with chemometric analysis, using Principal Component Analysis and Fisher-ratio can be considered as a potential strategy for adulteration recognition, and it may used as a quality assurance system for Ecuadorian traditional spirits.

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In this work the development and validation of analytical methodology for determination of copper in sugarcane spirit samples is carried out. The digital image based (DIB) method was applied along with spot test from the colorimetric reaction employing the RGB color model. For the determination of copper concentration, it was used the cuprizone - a bidentate organic reagent - which forms with copper a blue chelate in an alkaline medium. A linear calibration curve over the concentration range from 0.75 to 5.00mgL-1 (r2=0.9988) was obtained and limits of detection and quantification of 0.078mgL-1 and 0.26mgL-1 were acquired, respectively. For the accuracy studies, recovery percentages ranged from 98 to 104% were obtained. The comparison of cooper concentration results in sugar cane spirits using the DIB method and Flame Atomic Absorption Spectrometry as reference method showed no significant differences between both methods, which were performed using the paired t-test in 95% of confidence level. Thus, the spot test method associated with DIB allows the use of devices as digital cameras and smartphones to evaluate colorimetric reaction with low waste generation, practicality, quickness, accuracy, precision, high portability and low-cost.

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A simple and fast method is proposed for determining the alcoholic content of distilled beverages by thermal infrared enthalpimetry (TIE), in which purified water is added directly and the temperature rise caused by the heat of dilution is monitored using an infrared camera. A calibration curve was constructed with hydroalcoholic reference solutions to determine the alcoholic content of vodka, whisky, and cachaça. The influence of the total volume of solutions in the reactor, the stirring speed, the dispensing rate, and the ratio between hydroalcoholic samples and water were evaluated to reach an optimum mixture and provide low variation among measurements. Optimized conditions for those respective parameters were 2.4mL, 200rpm, 0.57mLs-1, and 1:1. To evaluate the accuracy, alcoholic content was also determined by a conventional method (AOAC method 942.06, pycnometry), with agreement ranging from 99.4% to 100.9%. No sample preparation (e.g., dilution or distillation) was required with the proposed method, decreasing the time required for analysis by at least one order of magnitude. The proposed method required less energy consumption by a factor of about three thousand in comparison with the conventional method. The proposed TIE method was robust, able to determine the alcoholic content of diverse distilled beverages. Due to these features and the high sample throughput (up to 480 samples per hour), the proposed method could be considered suitable for routine analysis and agrees with the principles of green analytical chemistry.

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In an attempt to classify sugarcane spirits according to their geographic region of origin, chemical data for 24 analytes were evaluated in 50 cachaças produced using a similar procedure in selected regions of Brazil: São Paulo - SP (15), Minas Gerais - MG (11), Rio de Janeiro - RJ (11), Paraiba -PB (9), and Ceará - CE (4). Multivariate analysis was applied to the analytical results, and the predictive abilities of different classification methods were evaluated. Principal component analysis identified five groups, and chemical similarities were observed between MG and SP samples and between RJ and PB samples. CE samples presented a distinct chemical profile. Among the samples, partial linear square discriminant analysis (PLS-DA) classified 50.2% of the samples correctly, K-nearest neighbor (KNN) 86%, and soft independent modeling of class analogy (SIMCA) 56.2%. Therefore, in this proof of concept demonstration, the proposed approach based on chemical data satisfactorily predicted the cachaças' geographic origins.

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A aguardente, um produto bem difundido e comercializado no Brasil, possui uma infinidade de tipos que se diferenciam de acordo com a origem de sua matéria-prima. Dentre as matérias-primas utilizadas para sua obtenção pode-se destacar o cajá de onde se produz a aguardente de cajá. Esta bebida não é muito comum e o produto existente ainda é comercializado artesanalmente. Com o objetivo de conhecer as características de qualidade desta bebida, este trabalho desenvolveu o processo de produção laboratorial da aguardente de cajá, fruto proveniente da Spondias mombin L, avaliando-se as propriedades físico-químicas no que diz respeito à densidade, teor alcoólico e acidez volátil seguindo as normas estabelecidas pelos métodos físico-químicos para análise de alimentos do Instituto Adolfo Lutz. Os resultados encontrados foram: densidade de O,935g/mL, acidez volátil de 51,6mg/100mL de ácido acético em álcool anidro e para grau alcoólico de 36,80 GL, apresentando-se de acordo com a legislação, obtendo-se assim uma aguardente de qualidade sob estes parâmetros analisados e a principio podendo ser consumida.(AU)

The spirit, a product marketed and distributed well in Brazil, has a multitude of types that differ according to the origin of its raw materiais. Among the raw materiais used to obtain it we can emphasize the yellow mombin of which produces the spirit of yellow mombin. This drink is not very common and existing product is still marketed by hand. With the objective of knowing the quality of this drink, this paper developed the production process laboratory of Spirit yellow mombin, the fruit from the Spondias mombin L, evaluating the physicochemical properties according to the decree No. 65 of 23/04/2008 with regard to density, alcohol and volatile acidity following the standards established by physic-chemical methods for food analysis of Institute Adolfo Lutz: The results were: density of 0.935 g/mL, volatile acidity of 51.6 mg/100ml of acetic acid in anhydrous alcohol and alcoholic degree of 36.8 o GL, presenting themselves in accordance with the law, obtaining this way a spirit of quality in these parameters analyzed and principle can be consumed.(AU)

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UNLABELLED: To typify São Paulo State sugarcane spirits, 37 chemical compounds were analyzed in 81 Brazilian sugarcane spirits (cachaça), which were produced in different cities from São Paulo State. Among these samples, 56 were distilled in copper alembics, and the other 25 were distilled in steel columns. Hierarchical cluster analysis and principal component analysis were performed with both chemical data sets. The chemical profiles of the cachaças distilled in the column apparatus formed 4 specific clusters, which correspond to 4 distinct geographic regions of São Paulo State. For the cachaças that were distilled in copper alembics, 2 cachaça clusters were formed; however, no correlation between their respective chemical similarities and geographical origins was observed. PRACTICAL APPLICATION: This study aims to differentiate the many sugarcane spirits that are produced throughout Brazil's São Paulo State using chemical analysis with chemometric tools. This contribution is expected to improve the production process of cachaças, map the regions that produce the best cachaças, and assure consumers about a product's provenance.

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Este artigo sublinha a singularidade da invenção da crença na ressurreição dos mortos: esta é aqui examinada sob o ângulo das concepções freudianas do objeto perdido e do luto. A história dessa invenção é retomada desde sua emergência nos primeiros textos bíblicos, seguida de seu florecimento particular com as assombrações, na Idade Média, até seu desenrolar no período moderno e suas manifestações na clínica.

This paper underlines the singularity of the invention of the belief in the resurrection of deaths: this one is examined here taking into consideration Freudian design of the lost object and mourning. The history of this invention is taken again since its emergence in the first biblical texts, its particular efflorescence, with the ghosts, during the Middle Age, until his becoming with the modern period and its expressions in the clinic.

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Este artigo sublinha a singularidade da invenção da crença na ressurreição dos mortos: esta é aqui examinada sob o ângulo das concepções freudianas do objeto perdido e do luto. A história dessa invenção é retomada desde sua emergência nos primeiros textos bíblicos, seguida de seu florecimento particular com as assombrações, na Idade Média, até seu desenrolar no período moderno e suas manifestações na clínica.(AU)

This paper underlines the singularity of the invention of the belief in the resurrection of deaths: this one is examined here taking into consideration Freudian design of the lost object and mourning. The history of this invention is taken again since its emergence in the first biblical texts, its particular efflorescence, with the ghosts, during the Middle Age, until his becoming with the modern period and its expressions in the clinic.(AU)

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The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.