Qualidade higienicossanitária e físico-química de cachaças fabricadas no município de São Roque do Canaã no estado do Espírito Santo

Abstract

General principles established by the Good Manufacturing Practices (GMP) are used in all stages of food and beverage production. These practices are used to maintain quality production, reduction of production loss and to confer greater beverage market competitiveness and to ensure quality, identity and product standardization. Some factors that interfere with the quality of cachaça can be controlled with the GMP process and through producer consciousness. Altogether, seven cachaça producers in the region agreed to participate in the research, however, due to limited of resources, only five establishments were analyzed. It was used a checklist recommended in Annex II of the Resolution RDC No. 275/2002 of ANVISA and adapted to the production of cachaça. The collect of samples and the application of the questionnaire were done in two moments (before and after the improvement of the hygienic conditions of the establishments), in order to analyze the influence of GMP on the quality of cachaças produced in the counties of São Roque do Canaã. The physicalchemical analyzes followed the method described by Normative Instruction No. 24 of September 8, 2005 (BRASIL, 2005b), which includes densimetric, titrometric tests, by gas chromatography (CG-FID) and by atomic absorption spectrometry (FAAS). Ethyl carbamate, the main organic contaminant contained in the drink, was analyzed according to the methodology established by ANDRADE-SOBRINHO et al. (2002) by gas chromatography coupled to a mass spectrometer (GC-MS). All physical-chemical analyzes were performed at the Laboratório Amazile Biagioni Maia (LABM), Belo Horizonte – MG, and the evaluation of establishments through the checklist made it possible to classify them according to the score obtained as excellent, very good, good, fair or poor. In all, ten cachaça samples were analyzed and the correlations between the observed parameters were performed by the software BioEstat 5.3. The results of the analysis of the GMP showed that 100% (n=5) of the stills presented regular hygienic-sanitary conditions, in both periods. Regarding the physical-chemical profile, all samples collected in the first visit were disapproved in at least one item and, in the second analysis, only one sample showed compliance with all parameters required by current legislation. Due to the current context of the pandemic, no significant changes were possible both in the establishments and in the requirements established by the GMP that would be carried out through training offered by the students of Instituto Federal do Espírito Santo (IFES) – Santa Teresa. Anyway, according to the statistical results obtained, there was a correlation between the Good Manufacturing Practices and the physical-chemical quality of the samples, concluding that, the best attendance to the parameters required by it reflects in a cachaça with better quality, both sensorial and chemical.