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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Aging practices influence chemical and sensory quality of cachaca

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Author(s):
Bortoletto, Aline Marques ; Correa, Ana Carolina ; Alcarde, Andre Ricardo
Total Authors: 3
Document type: Journal article
Source: Food Research International; v. 86, p. 46-53, AUG 2016.
Web of Science Citations: 0
Abstract

Aging practices have significant impact on the final quality of spirits. Wood species, barrel toasting intensity, and maturation period are the key factors that can modify the chemical composition and sensory properties of aged spirits. This study aimed to evaluate the influence of oak wood species, as well as toasting intensity of new barrels made of them, on the development of chemical compounds and sensory quality attributes of cachaca aged for as long as 24 months in toasted American (Quercus alba) and French (Quercus petraea) oak barrels. American oak barrels were submitted to medium toasting and French oak barrels underwent medium and heavy toasting. Sensory quality was assessed by comparative and descriptive tests using Flash Profile. Cachacas aged in barrels made of French oak and American oak could be distinguished mainly by the content of acetic acid, but also by the different contents of maturation congeners. Toasting intensities were responsible for modulating the chemical composition and influencing the sensory attributes. The ideal period of aging was achieved at about 15 to 24 months, when the maturation congeners reached a better point of stabilization. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/15368-0 - Evaluation of congeners in cachaça aged in French and American oak: comparison of aging in barrels and interaction with wood chips
Grantee:Aline Marques Bortoletto
Support Opportunities: Scholarships in Brazil - Doctorate