Envelhecimento de cachaça orgânica em barris de diferentes madeiras

• Ano de defesa: 2014
• Autor(a) principal: Cardoso, Karla Cristina Rodrigues
• Orientador(a): Silva, Flávio Alves da
• Banca de defesa: Silva , Flávio Alves da, Rodrigues, Aramando Garcia, Ramirez Asquieri , Eduardo, Oliveira, Tatianne Fereira, Garcia, Marina Costa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)
• Departamento: Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
• País: Brasil
• Palavras-chave em Português: Composição; Cachaça orgânica; Envelhecimento; Madeiras
• Palavras-chave em Inglês: Composition; Organic sugarcane spirit; Aging and wood maturation
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/6927

The aim of this work was to study the aging process of organic sugarcane spirit in different woods and characterize the evolution of this process. The organic sugarcane spirit was stored for twelve months in wooden barrels (ipê, jatobá and sassafrás) with three treatments, each treatment consisted of four replications. Monthly samples to perform physical and chemical analyzes were collected: Volatile acidity, antioxidant activity, phenolic compounds, color, density, dry extract, alcohol content and pH. In six twelve months the content of volatile components as aldehydes, esters, methanol, higher alcohols, furfural and ethyl carbamate were analyzed. After twelve months of aging sensory analysis was carried out by means of acceptance tests in order to evaluate the beverage in relation to the color, aroma, the taste and overall impression. Regardless of the wood that the barrel was built, the aged organic sugarcane spirit showed darker and higher concentration of volatile acidity, pH, density, dry extract, phenolic compounds and antioxidant activity. Moreover, all the barrels of different woods showed a reduction in alcohol content during aging, and the barrels of jatobá and sassafrás showed lower values established by the Brazilian legislation. The volatile components of aged organic sugarcane spirit follow the quality standards established by national law, except for the content of higher alcohols and ethyl carbamate that were above the established values. The results of sensory analysis showed significant differences only for the "flavor" attribute, the organic sugarcane spirit barrels stored in ipê. Other woods (jatobá and sassafrás) showed no significant differences in the attributes color, flavor, odor and overall impression during the reported aging.