Congeners in sugar cane spirits aged in casks of different woods.

Assessment of chemical quality of Brazilian sugar cane spirits and cachacas

This study evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree). The simple alcoholic distillate which originated the sugar cane spirit was produced at the Distillery of ESALQ/USP. After aging, the sugar cane spirits were analyzed in terms of ethanol concentrations o, volatile acidity, furfural, aldehydes, esters, higher alcohols, methanol, copper, total phenolic compounds, color, and sensorial acceptance. Regardless the type of wood the casks were made of, the aged sugar cane spirits became darker and presented higher concentrations of volatile acidity, furfural, esters, higher alcohols, congeners, and total phenolic compounds than the simple alcoholic distillate. On the other hand, the aged sugar cane spirits presented lower concentrations of aldehydes, methanol, and copper than the simple alcoholic distillate. The statistical analysis, considering the global physicochemical composition of the sugar cane spirits aged in the casks made of different types of wood, showed similarities among the sugar cane spirits aged in the casks of peanut wood, araruva or striped wood, and cariniana legalis. It also indicates similarities among the sugar cane spirits aged in the casks of red cabreuva and pear tree and among the sugar cane spirits aged in the casks of oak, cherrywood, Brazilian gold wood, and purple tabebuia. The sugar cane spirits aged in the casks of the different types of wood were in accordance with the composition and quality standards established by the Brazilian laws. The sugar cane spirit aged in oak presented the best sensorial acceptance. Among the Brazilian woods, purple tabebuia, peanut wood, red cabreuva, cherrywood and pear tree were those that produced sugar cane spirits with better sensorial qualities.

https://www.scielo.br/pdf/cta/v30s1/35.pdf

Aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida em tonéis de diferentes madeiras

This study aimed at producing jabuticaba rum by using the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessing its quality through physicochemical analysis and comparing it to the patterns established by the Brazilian legislation regarding the production of fruit rum. The total ester index (357 mg.100 mL-1) was above the one established by the Brazilian law (250 mg.100 mL-1), and it was also high if compared to other fruit rums. As to other variables, such as alcoholic degree values (39 °GL), density (0,95 cm3.g-1), volatile acidity (30 mg.100 mL-1) no discrepancy, was found. Thus, the jabuticaba rum is an alternative for producers since it prevents post-harvesting losses.

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Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba

The aging process of distilled spirits is a complex system based on the extraction of molecules from the wood and interactions with the liquid, the phenomenon of migration of wood constituents, as well as the formation and degradation of several compounds Volatile and maturation-related congeners were evaluated during the aging process of cachaca, a Brazilian sugarcane spirit aged in oak barrels Aged cachaca presented alterations in the levels of ethanol, higher alcohols, acetaldehyde, volatile acidity, ethyl acetate, total volatile congeners, isoamyl alcohol, ethyl carbamate and copper The aging markers (gallic acid, furfural, 5-hydroxymethylfurfural, vanillic acid, syringic acid, vanillin, syringaldehyde, sinapaldehyde and coniferaldehyde) were compared with the compounds found in whisky, cognac, armagnac, bourbon and brandy Monitoring the generation and evolution of congeners during the aging process allowed the characterization of cachaca and the identification of product maturity Copyright © 2014 The Institute of Brewing & Distilling

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.165

Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

Brazilian sugar cane spirit or "cachaca" is very appreciated for its typical aroma and flavour, which can even be improved by ageing the sugar cane spirit in wood barrels. During the ageing period, many transformations may occur and some new compounds can be incorporated or formed while others disappear. The aim of this work was to evaluate the effect of the wood on the quality and chemical composition of sugar cane spirits when aged in oak barrels. Twelve samples of sugar cane spirit were stored in oak barrels and in glass containers, under the same conditions. The samples for analyses were obtained every three months during a three year period. Alcohol content and acetaldehyde, ethyl acetate, polyphenol, methyl alcohol, n-butylic, n-propylic, isobutylic, isoamylic, acidity and copper contents were determined. The results showed significant differences between the sugar cane spirits stored in oak barrels and in glass containers. The concentration of all the components analyzed showed significant differences, except for n-butylic. On the other hand, the components stored in glass containers remained in the same concentration, except for ethyl acetate. The material of the containers and the storage period interfere with the chemical characteristics and the quality of sugar cane spirit.

/pdf/avaliacao-e-caracterizacao-dos-principais-compostos-quimicos-g0yscnja8s.pdf

Cecília Marques Arthur

Papers

Avaliação e caracterização dos principais compostos químicos da aguardente de cana-de-açúcar envelhecida em tonéis de carvalho (Quercus sp.)