Determination of the sensory characteristics of sugarcane spirits produced in the central region of the state of São Paulo

• Grant number: 01/12931-1
• Support Opportunities: Research Grants - Research in Public Policies
• Start date: May 01, 2003
• End date: February 28, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: João Bosco Faria
• Grantee: João Bosco Faria
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil
• City of the host institution: Araraquara
• Partner institutions: Universidade Estadual Paulista (UNESP). Campus de Araraquara. Faculdade de Ciências Farmacêuticas (FCFAR)

Abstract

The establishment of quality standards for Brazilian cachaça is a fundamental stage if one is to think of establishing a quality control capable of guaranteeing the access of that drink to the international market. In this sense, in addition to knowing and controlling the main ingredients liable to cause defects in that drink, it is also vital to be aware of the sensory characteristics associated with the products of greater and lesser acceptance, so as to be able then to act in the direction of improving the quality of the liquors produced. The survey and collection of samples from the cachaça producers in the region will make it possible, for the first time, through sensory analysis and the determination of the profile of volatiles (parallel project presented by Prof. Douglas W. Franco – IQSC-USP), to furnish a picture of the current situation and of the possible means of action to improve and control the quality of the liquor produced here. Partnerships with town halls will pave the way for a future concerted action with a view to improvements in the quality of this product. (AU)