Chemical and sensory quality of cachaça aged in oak barrels from different species and quantities of use

• Grant number: 14/23265-2
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2015
• End date: March 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: André Ricardo Alcarde
• Grantee: André Ricardo Alcarde
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• City of the host institution: Piracicaba
• Associated researchers: Aline Marques Bortoletto

Abstract

The objective of this study is to compare the aging process of sugar cane spirit (Cachaça) in oak barrels from different species and number of uses. American oak (Quercus alba) and European oak (Quercus petraea) barrels from first and second uses will be compared with barrels of extensive use. The evaluation of aging process will be conducted by chromatography analysis that indicate quality and evolution of aging-marker congeners, volatile congeners and minority compounds in cachaça. During 2 years of aging, samples will be withdrawn periodically every 3 months for the analyzes. The compounds monitored by Gas Chromatography (GC-FID) will be: acetaldehyde, ethyl acetate, metanol, propanol, iso-butanol, n-butanol, sec-butanol, isoamyl alcohol and acetic acid. Aging-marker congeners will be analyzed by high performance liquid chromatography (HPLC): vanillin, syringaldehyde, vanillic acid, sinapaldehyde, syringic acid, coniferaldehyde, furfural, 5-hydroxymethylfurfural and gallic acid. The profile of fatty acids will be analyzed by GC - MS-scan (gas chromatography coupled to mass spectrometer) and comparison of the spectra with an internal library. Copper, total phenolic compounds, glycerol, color intensity and ethanol will be also determined. Ethyl carbamate will be analyzed by gas chromatography coupled to mass spectrometry, GC-MS-sim. Sensory tests will be carried out at the end of the experiment. This study expects to characterize the mechanisms of interaction of compounds coming from the different barrels during aging. (AU)