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Evaluation of congeners in cachaça aged in French and American oak: comparison of aging in barrels and interaction with wood chips

Grant number: 12/15368-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2013
Effective date (End): February 29, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:André Ricardo Alcarde
Grantee:Aline Marques Bortoletto
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The objective of this study is to evaluate the behavior of volatile and maturation congeners in cachaça aged by two different process: the conventional process in oak barrels and the maturing process of the interaction by spirit with fragments of oak wood. The study also aims to determine the characteristic components of French sessile oak (Quercus petraea) and American white oak (Quercus alba) by recognition of the molecular structure of the major compounds. For the conventional test, samples of cachaça will be aged in French and American oak casks 225L for two years. The effect of the interaction process with fragments of the spirit will be evaluated during two months. Sensory comparative tests will be applied at the end of the process. The volatile chemical compounds analyzed by GC-FID (gas chromatography) are: acetaldehyde, ethyl acetate, methanol, propanol, iso-butanol, n-butanol, sec-butanol, isoamyl alcohol and acetic acid. The chemical compounds analyzed by HPLC (high performance liquid chromatography) are: vanillin, syringaldehyde, vanillic acid, sinapaldeído, syringic acid, coniferaldehyde, furfural, 5-hydroxymethylfurfural and gallic acid and ellagic acid. The major compounds of each type of oak will be identified along other components of the flavor of aged distillates by GC-MS analysis (gas chromatography coupled with mass spectrometer, scan mode) and recognition of the molecular structure by comparing the spectra with an internal library to flavor, fragrance and natural compounds. (AU)

Matéria(s) publicada(s) na Agência FAPESP sobre a bolsa:
Researchers produce cachaça of similar quality to 12-year-old whisky 

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BORTOLETTO, ALINE MARQUES; CORREA, ANA CAROLINA; ALCARDE, ANDRE RICARDO. Aging practices influence chemical and sensory quality of cachaca. Food Research International, v. 86, p. 46-53, AUG 2016. Web of Science Citations: 0.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
BORTOLETTO, Aline Marques. Influence of wood on the chemical and sensory quality of the aged sugarcane spirit. 2016. Doctoral Thesis - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz Piracicaba.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.