Brazilian recommendations on the safety and effectiveness of the yellow fever vaccination in patients with chronic immune-mediated inflammatory diseases

Background: In Brazil, we are facing an alarming epidemic scenario of Yellow fever (YF), which is reaching the most populous areas of the country in unvaccinated people. Vaccination is the only effective tool to prevent YF. In special situations, such as patients with chronic immune-mediated inflammatory diseases (CIMID), undergoing immunosuppressive therapy, as a higher risk of severe adverse events may occur, assessment of the risk-benefit ratio of the yellow fever vaccine (YFV) should be performed on an individual level. Main body of the abstract: Faced with the scarcity of specific orientation on YFV for this special group of patients, the Brazilian Rheumatology Society (BRS) endorsed a project aiming the development of individualized YFV recommendations for patients with CIMID, guided by questions addressed by both medical professionals and patients, followed an internationally validated methodology (GIN-McMaster Guideline Development). Firstly, a systematic review was carried out and an expert panel formed to take part of the decision process, comprising BRS clinical practitioners, as well as individuals from the Brazilian Dermatology Society (BDS), Brazilian Inflammatory Bowel Diseases Study Group (GEDIIB), and specialists on infectious diseases and vaccination (from Tropical Medicine, Infectious Diseases and Immunizations National Societies); in addition, two representatives of patient groups were included as members of the panel. When the quality of the evidence was low or there was a lack of evidence to determine the recommendations, the decisions were based on the expert opinion panel and a Delphi approach was performed. A recommendation was accepted upon achieving ≥80% agreement among the panel, including the patient representatives. As a result, eight recommendations were developed regarding the safety of YFV in patients with CIMID, considering the immunosuppression degree conferred by the treatment used. It was not possible to establish recommendations on the effectiveness of YFV in these patients as there is no consistent evidence to support these recommendations. Conclusion: This paper approaches a real need, assessed by clinicians and patient care groups, to address specific questions on the management of YFV in patients with CIMID living or traveling to YF endemic areas, involving specialists from many areas together with patients, and might have global applicability, contributing to and supporting vaccination practices. We recommended a shared decision-making approach on taking or not the YFV

Chemical composition of cachaça maturated with toasted oak fragments from different French forest

A cachaça é uma bebida típica brasileira, majoritariamente consumida ao natural. Sua qualidade pode ser melhorada pelo envelhecimento. No Brasil, o envelhecimento é tradicionalmente feito pelo armazenamento do destilado em toneis de madeira de lei nacional. O uso de toneis demanda alto custo inicial e longo prazo de imobilização do produto e capital. Alternativas de armazenamento têm sido procuradas, porém sem solução para o envelhecimento. A possibilidade do uso de fragmentos de carvalho para a maturação da cachaça pode proporcionar um maior campo de tipicidades para a bebida. O objetivo deste trabalho foi estudar congêneres voláteis e de maturação em cachaça macerada com fragmentos de madeiras de carvalho proveniente de diferentes florestas francesas (Allier, Vosges e Nièvre) e com diferentes intensidades de tosta (fraca, média e forte). Os congêneres voláteis (acetaldeído, acetato de etila, metanol, 2-butanol, 1-propanol, isobutanol, 1- butanol, álcool isoamílico e ácido acético) foram detectados e quantificados por cromatografia gasosa com detector de ionização de chama (GC-FID) e os congêneres de maturação (ácido gálico, 5-hidroximetilfurfural, furfural, ácido vanílico, ácido siríngico, vanilina, siringaldeído, coniferaldeído e sinapaldeído) foram analisados por cromatografia líquida de alta eficiência (HPLC/CLAE). Testes sensoriais foram realizados para a verificação da aceitação das amostras pelos consumidores quanto aos parâmetros de cor, aroma, sabor e impressão global. A concentração de congêneres voláteis não foi influenciada pelos tratamentos. A presença de congêneres de maturação permitiu concluir que não há contestação na capacidade de ceder compostos entre as madeiras das diferentes florestas, porém a peculiaridade de cada uma delas é destacada quando se analisa a predominância dos compostos de interesse. Em virtude da ampla concentração de congêneres de maturação presente em madeiras de Vosges e de Allier com tosta forte, pudemos supor maior complexidade química na cachaça macerada nessas condições. Seria ainda possível a variação da cachaça macerada mediante uso de fragmentos de carvalho de origens distintas combinando com diferentes intensidades de tosta. Os testes sensoriais apontaram elevada aceitação quanto aos atributos analisados, porém não houve efeito perceptível entre as diferentes madeiras e tostas. O uso de lascas de madeira para a maceração de bebidas não é reconhecido como processo de envelhecimento, podendo ser confundido com ato fraudulento. O presente estudo representa um embasamento teórico-prático para a possível aplicação da metodologia, porém ressalta a importância do estudo comparativo entre o envelhecimento em toneis e por interação de lascas de madeira, visando identificar similaridades e diferenças entre as metodologias e verificar a viabilidade de sua aplicação.Cachaça is a typical Brazilian spirit, consumed mostly natural. Its quality may be improved by aging. In Brazil the aging process is traditionally done by keeping the spirit in barrels made of national hardwood. The use of barrels demand high initial cost and long-term of immobilization of product and capital. Storage alternatives have been sought, but without solution for aging so far. The possibility of using oak fragments for cachaça maturation may provide a wider field of specificities to the spirit. The objective of this research was to study volatile and maturation congeners in cachaça macerated with fragments of oak wood from different French forests (Allier, Vosges and Nièvre) and with different intensities of toasting (low, medium and high). The volatile congeners (acetaldehyde, ethyl acetate, methanol, 2- butanol, 1-propanol, 1-butanol, isobutanol, isoamyl alcohol and acetic acid) were detected and quantified by gas chromatography with flame ionization detector (GCFID) and the maturation congeners (gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, syringaldehyde, coniferaldehyde and synapaldehyde) were measured by high performance liquid chromatography (HPLC). Sensory tests were performed to verify consumer´s acceptance concerning the parameters of color, aroma, flavor and global acceptation. The concentration of volatile congeners was not influenced by the treatments. The presence of maturation congeners indicated the ability of the different wood fragments in supplying compounds to the spirit. Nevertheless the peculiarity of each one is highlighted when the compounds predominance is investigated. Due to the high concentration of maturation congeners supplied by Allier and Vosges woods at high toast, we could assume more chemistry complexity for the cachaças macerated in these conditions. It could also be possible modeling cachaça based on maceration with oak fragments from different origins combined with different intensities of toasting. Sensory tests showed high acceptance on the attributes evaluated, but there was no considerable effect between the different woods and toastings. The use of wood fragments to cachaça maceration is not allowed by the Brazilian laws as an aging process, and might be considered a fraudulent act. This study represents a theoretical and practical basis for a possible application of the methodology. It stresses the importance of a further comparative study concerning aging in barrel and by interaction of wood fragments in order to identify similarities and differences between the methodologies and verify the feasibility of its implementation

Influence of wood on the chemical and sensory quality of the aged sugarcane spirit

O envelhecimento de destilados ocorre com a estocagem do produto em barris de madeira durante um período de tempo suficiente para que ocorram reações específicas que agregam qualidade e melhoram o perfil sensorial da bebida. O objetivo deste estudo foi avaliar a influência de diferentes madeiras na composição química e atributos sensoriais de aguardentes de cana envelhecidas. A aguardente foi envelhecida em barris novos de carvalho francês (Quercus petraea) e carvalho americano (Quercus alba) com diferentes intensidades de queima da madeira. A composição em teor alcoólico, compostos fenólicos totais, intensidade de cor, glicerol, contaminantes, congêneres voláteis e de maturação permitiu a caracterização da evolução dos compostos ao longo de dois anos de envelhecimento. A espécie e origem da madeira de carvalho, assim como a intensidade do tratamento térmico influenciaram na modificação das concentrações de todos os congêneres de maturação. O grau de maturação da bebida pôde ser estimado por comparação da taxa de evolução dos compostos com destilados estudados em literatura. Sugere-se que a maior evolução dos compostos da aguardente foi obtida até um ano de envelhecimento, e que barris de carvalho francês com queima média permitiram a evolução ideal dos congêneres para a formação de novos compostos no destilado. O perfil sensorial descritivo diferenciou a aguardente envelhecida em barris de carvalho francês com intensidades de queima média e forte. Aguardentes envelhecidas em barris de queima forte receberam os descritores sensoriais mais intensos em \"cor amarela\", \"aroma de especiarias\", \"aroma doce\", \"aveludado\", apimentado\" e \"retrogosto amadeirado\". Foram testados a interação de lascas de madeira de carvalho com a aguardente com e sem aeração. O processo de aeração afetou negativamente a qualidade química e sensorial das aguardentes. No entanto, a interação com lascas promoveu efeito positivo nas aguardentes não aeradas. Aguardentes envelhecidas em barris de 9 diferentes madeiras brasileiras e carvalho apresentaram diferenças na composição química. Todas as madeiras exerceram influência na qualidade da bebida. Destaque positivo foi observado para aguardentes envelhecidas em barris de carvalho (Quercus sp), amburana (Amburana cearensis) e jequitibá rosa (Cariniana legalis). O presente estudo confirma a possibilidade e o sucesso para o envelhecimento de aguardente em barris de madeiras brasileiras. Desenvolveu-se uma roda sensorial para perfil descritivo rápido em cachaça e aguardente, com objetivo de ativar a memória sensorial e fornecer termos descritivos padronizados e organizados. A roda sensorial foi construída contendo 50 descritores finais para aspectos: visual, aromas, gostos e sensações. O uso da roda é destinado tanto para provadores experientes em análise sensorial, como para formar novos degustadores e avaliadores da qualidade da bebida.The ageing process occurs with the storage of the product in wooden barrels for a period of time sufficient to happen specific reactions, which improves quality, and the sensory profile of the spirit. The objective of this study was to evaluate the influence of different woods in the chemical composition and sensory attributes of aged sugarcane spirits. The spirit was aged in new French oak barrels (Quercus petraea) and American oak (Quercus alba) with different wood toast intensity. The composition of alcohol, phenolic compounds, color intensity, glycerol, contaminants, volatile and maturation congeners afford to distinguish the two species of timber and characterization of the compounds development over two years of ageing.The type and origin of the oak wood, as well as the toast intensity influenced in of all congeners maturation. The degree of the spirit maturation could be estimate by comparing the evolution rate of the compounds studied in literature. It is suggested that the further evolution of the compounds was obtained within one year of aging, and French oak barrels with a medium toast allowed the better evolution of the counterparts to the formation of new compounds in the spirit. The descriptive sensory profile distinguished spirit aged in French oak barrels of medium and heavy toasted. Spirit aged in heavy toasted barrels received the most intense sensory descriptors in \"yellow\", \"spice aroma\", \"sweet scent\", \"velvety\" \"spicy\" and \"woody aftertaste\". It was tested the interaction of oak wood chips with spirit with and without aeration. The aeration process affected negatively the chemical and sensory quality of the spirits. However, interaction with chips promoted positive effect in the non-aerated spirits. It was tested the ageing process in 9 different Brazilian woods and oak barrels. Every wood promoted alterations in chemical composition and all the wood exerted influence on the quality of the beverage. Highlight positive was observed for spirit aged in oak barrels (Quercus sp), amburana (Amburana cearensis) and pink jequitibá (Cariniana legalis). This study points to the possibility and success for spirits aging in Brazilian wood barrels. A sensory wheel was developped for Flash Profile in sucarcane spirits and cachaça. The sensory wheel was constructed containing 50 final descriptors for aspects: visual, smells, tastes and sensations. The use of the wheel is intended for both experienced tasters in sensory analysis as to form new tasters and spirits quality evaluators in order to activate the sensory memory and provide standardized and organized descriptive terms

Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça

ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency

Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça

<div><p>ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency.</p></div

Qualidade pós-colheita de colmos de cana armazenados e seus reflexos na produção de cachaça

Resumo Esta pesquisa teve como objetivos avaliar as características tecnológicas e microbiológicas do caldo de cana colhida e armazenada, assim como seus reflexos na condução dos processos fermentativos e formação dos compostos secundários e contaminantes da cachaça. Depois da colheita da cana-de-açúcar, os colmos foram armazenados à temperatura ambiente (20-32 °C) por períodos de 0, 24, 48, 72 e 96 horas, sendo o mosto preparado logo após a extração do caldo. As fermentações foram conduzidas em processo de batelada, por cinco ciclos fermentativos, com destilação dos vinhos em alambique de cobre. Foram analisadas as características tecnológicas e microbiológicas do caldo e do processo fermentativo. O armazenamento dos colmos de cana causou significantes perdas na qualidade tecnológica do caldo, influenciando negativamente o processo fermentativo, com decréscimo na viabilidade de células e brotos de leveduras. A utilização de matéria-prima armazenada por períodos superiores a 48 horas contribuiu para a redução do pH e aumento da acidez total e açúcares redutores residuais dos vinhos, refletindo em menor produção de álcool. Os níveis de acidez volátil, acetato de etila, acetaldeído, cobre, metanol e carbamato de etila das cachaças ficaram dentro do estabelecido pela Legislação Brasileira, enquanto o conteúdo de álcoois superiores e furfural apresentaram-se elevados nos destilados de cana colhida e armazenada