Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaca

Author(s)

Matos Dias Gabriel, Afra Vital ^{[1, 2]} ; Verruma-Bernardi, Marta Regina ^[2] ; Correa Margarido, Luiz Antonio ^[2] ; Mendes Ribeiro Borges, Maria Teresa ^[2] ; Nassu, Renata Tieko ^[3] ; Lavorenti, Norberto Antonio ^[2] ; Ceccato-Antonini, Sandra Regina ^{[1, 2]}

Affiliation

^[1] Univ Fed Sao Carlos UFSCar, Programa Posgrad Agroecol & Desenvolvimento Rural, Araras, SP - Brazil

^[2] Univ Fed Sao Carlos, Dept Tecnol Agroind & Socioecon Rural, BR-13600970 Araras, SP - Brazil

^[3] Embrapa Pecuaria SE, Sao Carlos, SP - Brazil

• Document type: Journal article
• Source: Ciência Rural; v. 42, n. 5, p. 918-925, MAY 2012.
• Web of Science Citations: 2

Abstract

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaca, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaca were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaca composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaca produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes. (AU)

• FAPESP's process: 07/06979-8 - Cachaça production: evaluation of the influence of sugar cane varieties under organic management on the yeast diversity present in sugar cane juice and in the inoculum preparation
• Grantee: Sandra Regina Ceccato Antonini
• Support Opportunities: Regular Research Grants