SNIF-NMR AND CHEMOMETRIC METHODS APPLIED TO ~1H NMR IN THE STUDY OF BRAZILIAN BRANDY AUTHENTICITY

摘要

The terminology aguardente, used for Brazilian brandy, designate the alcoholic beverage obtained by fermentation and distillation of sugars from several sources as sugar-cane, honey, pineapple, banana and grape, among others. The sugar source characterises the produced beverage type and shows peculiar chemical composition and sensory profile. The difficulty is to characterise the correct source of material fermentation, since the ethanol produced is chemically the same, and besides, a huge difference in the price and in the products quality is observed.