Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extract. Issue 2 (6th April 2017)

• Record Type: Journal Article
• Authors: Santiago, Wilder Douglas; Cardoso, Maria das Graças; Nelson, David Lee
• Is Part Of: Journal of the Institute of Brewing. Volume 123:Issue 2(2017)
• Page Start: 232
• Page End: 241
• Publication Date: 2017-04-06
• Subjects: alcoholic beverage -- aging -- organic compounds -- HPLC; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.414
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Aging is the last stage of the cachaça production process. The containers used for aging are wooden barrels and casks, which act as a semi‐permeable membrane, allowing the passage of alcohol and water vapours. This passage is a function of the relative humidity and the temperature of the storage location. The wood traditionally used in Brazil is oak. However, various native woods of Brazilian origin have been used in the manufacture of barrels. The principal compounds extracted from wood by the distillates are volatile compounds, phenolic compounds, tannic substances, sugars, glycerol and non‐volatile organic acids. The objectives of this study were to evaluate and compare the phenolic substances found in cachaça stored in recently constructed oak, amburana, Jatoba, balsam and peroba casks. We evaluated some physicochemical parameters that changed during the storage process. After 12 months of storage, we observed a decrease in alcohol content and an increase in dry extract. An increase in total phenolic compounds and colour intensity was observed, and there was a strong linear correlation between total phenolic compounds, solids and colour intensity. According to the results for the phenols analysed by HPLC, a progressive increase in all the compounds and a heterogeneity in all woods used for the storage of beverages were observed. Copyright © 2017 The Institute of Brewing & Distilling