Aging practices influence chemical and sensory quality of cachaca

Autor(es)

Bortoletto, Aline Marques ; Correa, Ana Carolina ; Alcarde, Andre Ricardo

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 86, p. 46-53, AUG 2016.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 12/15368-0 - Avaliação de congêneres em cachaças envelhecidas em carvalho francês e americano: comparação do envelhecimento em tonéis e por interação com lascas de madeira
• Beneficiário: Aline Marques Bortoletto
• Modalidade de apoio: Bolsas no Brasil - Doutorado