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The role of spontaneous fermentation for the production of cachaça: a study of case

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Abstract

Artisanal cachaças are traditionally produced from spontaneous fermentation from sugarcane must in Brazil. The microbiological traits of such processes are still poorly understood, and this work aimed to assess the microbial population dynamics during one fermentation—a study of case—for the production of cachaça, as well as to correlate the chemical, and sensory profiles of the distillate. One fermentation was carried out by gradually increasing sugarcane must concentration, and the microbial communities were assessed by plating on selective and differential media. Distillation was performed in a simple copper pot still, and the distillate fractions analyzed by gas chromatograph. Acetic and lactic bacteria took part during the whole process, and the yeasts Meyerozyma guilliermondii, Pichia fermentans and Hanseniaspora guilliermondii were detected throughout fermentation. Saccharomyces cerevisiae emerged along the process, directly competing with H. guilliermondii during tumultuous fermentation. The spirit showed low levels of acetaldehyde, ethyl acetate and acetic acid, even as no methanol and ethyl carbamate traces. The cachaça produced stood out by fruity aromas, in contrast to other similar samples from uncontrolled processes. Sugarcane fermentations are traditionally performed in batch system, implying in complex interactions of microorganisms. Microbiota diversity contributes to the organoleptic complexity, but makes a point on rigorous monitoring to ensure high quality of the product. These findings shed light on better understanding the role of microbial population dynamics in spontaneous fermentation for cachaça’s production, even as bringing new information about the microorganisms implicated and their impact on the chemical quality of the product.

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Acknowledgments

We appreciate the valuable logistical collaboration of Dr. Fernando Andreote and his team of Soil Microbiology Lab (ESALQ-USP). Thanks to Pedro Lucentini, Sylvino Torrezan and Rosemary da Silva for the technical support on sampling and analysis.

Funding

This study was funded by the São Paulo Research Foundation (Grant no. 2013/03766-4).

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Authors and Affiliations

  1. Dept. Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura “Luiz de Queiroz”, University of São Paulo, Av. Pádua Dias 11, Piracicaba, 13418-900, Brazil

    Cauré Barbosa Portugal, André Ricardo Alcarde, Aline Marques Bortoletto & Arthur Paron de Silva

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  1. Cauré Barbosa Portugal
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  2. André Ricardo Alcarde
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  3. Aline Marques Bortoletto
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  4. Arthur Paron de Silva
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Correspondence to Cauré Barbosa Portugal.

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Conflict of interest

Cauré B. Portugal has received research grants from the São Paulo Research Foundation (FAPESP). Aline M. Bortoletto has received research grants from the São Paulo Research Foundation (FAPESP). André R. Alcarde has received research grants from the São Paulo Research Foundation (FAPESP). Arthur P. de Silva has received research grants from the National Counsel of Technological and Scientific Development (CNPQ).

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Portugal, C.B., Alcarde, A.R., Bortoletto, A.M. et al. The role of spontaneous fermentation for the production of cachaça: a study of case. Eur Food Res Technol 242, 1587–1597 (2016). https://doi.org/10.1007/s00217-016-2659-3

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  • DOI: https://doi.org/10.1007/s00217-016-2659-3

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