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Evaluation of Brazilian woods as an alternative to oak for cachaças aging

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Abstract

Cachaça was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d’arco, pau d’oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaça for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobá are good candidates to replace oak in the construction of cachaça aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged.

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Acknowledgements

The authors would like to thank FAPESP, CAPES, CNPQ, Indústrias Müller de Bebidas, Sucuriú Ind. e Com. Ltda and Aguardente Tiquara Ind. Com. e Export. Ltda. for the financial support given to this research. We are also indebted to Angela C. P. Giampedro for reading the English version of the manuscript.

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Authors and Affiliations

  1. Faculdade de Ciências Farmacêuticas de Araraquara, Universidade Estadual Paulista, Araraquara, São Paulo, Brazil

    João B. Faria

  2. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, São Paulo, Brazil

    Helena M. A. B. Cardello

  3. IBILCE, Departamento de Química e Ciências Ambientais, Universidade Estadual Paulista, S. J. do Rio Preto, São Paulo, Brazil

    Mauricio Boscolo

  4. Centro Studi & Formazione Assagiatori, Brescia, Italy

    Luigi Odello

  5. Departamento de Química e Física Molecular, Universidade de São Paulo, IQSC, Av. Trabalhador São Carlense 400, São Carlos, São Paulo, Brazil

    William D. Isique & Douglas W. Franco

Authors
  1. João B. Faria
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  2. Helena M. A. B. Cardello
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  3. Mauricio Boscolo
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  4. William D. Isique
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  5. Luigi Odello
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  6. Douglas W. Franco
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Corresponding author

Correspondence to Douglas W. Franco.

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Faria, J.B., Cardello, H.M.A.B., Boscolo, M. et al. Evaluation of Brazilian woods as an alternative to oak for cachaças aging. Eur Food Res Technol 218, 83–87 (2003). https://doi.org/10.1007/s00217-003-0795-z

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  • DOI: https://doi.org/10.1007/s00217-003-0795-z

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