Study of cachaça ageing compounds through interaction with slivers of toasted oak from different French forests.

• Grant number: 11/04184-3
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2012
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: André Ricardo Alcarde
• Grantee: Aline Marques Bortoletto
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Cachaça is a typical drink of Brazil and to achieve good quality it is essential to aging. The oak wood is most suitable for the manufacture of barrels, then shows how to use mandatory, but demand high initial cost and long term. The possibility of further studies with fragments of oak for the aging of rum can provide a wider field of typicalities possible for the same drink. It is a technique that requires the involvement of researchers and producers to adapt factors that influence the success and reliability of the result. The project aims to study the chemical compounds characteristic of the maturation of distilled spirits in oak, generated from the thermal degradation of cellulose, hemicellulose and lignin mainly. Will be encouraged to interact with the beverage through the use of wood chips from oak from different French forests: Allier (trunk), Vosges (Darney) and Yonne (Burgundy) roasted on low and medium intensities, light standard in long and medium long . Sensory tests will be conducted early in the project to verify the acceptance by consumers of the samples for the parameters color, aroma, flavor and overall impression. The compounds analyzed by HPLC / HPLC (high-performance liquid chromatography) are: vanillin, syringaldehyde, vanillic acid, sinapaldeído, syringic acid, coniferaldehyde, ellagic acid, 5-hydroxymethylfurfural and gallic acid.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BORTOLETTO, Aline Marques. Chemical composition of cachaça maturated with toasted oak fragments from different French forest. 2013. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.