Evaluation Of Brazilian Woods As An Alternative To Oak For Cachaças Aging

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. © Springer-Verlag 2003.21818387(2001) Cachaça: The Authentic Brazilian Drink, , ABRABE, São PauloNascimento, R.F., Cardoso, D., Lima-Neto, B.S., Franco, D.W., (1998) Chromatography, 48, pp. 758-762Boscolo, M., Lima-Neto, B.S., Franco, D.W., (1995) Engarrafador Mod, 41, pp. 30-33Lima-Neto, B.S., Bezerra, C.W.B., Polastro, L.R., Campos, P., Nascimento, R.F., Furuya, S.M.B., Franco, D.W., (1994) Quím Nova, 17, pp. 220-224Nascimento, R.F., Marques, J.C., Lima-Neto, B.S., Franco, D.W., (1997) J Chromatography, 782, pp. 13-16Bettin, S.M., Isique, D.I., Franco, D.W., Andersen, M.L., Knudsen, S., Skibsted, L.H., (2002) Eur Food Res Technol, 215, pp. 169-175Cardello, H.M.A.B., Faria, J.B., (1997) Bol CEPPA, 15, pp. 87-100Cardello, H.M.A.B., Faria, J.B., (1998) Ciênc Tecnol Aliment, 18, pp. 169-175Faria, J.B., Deliza, R., Rossi, E.A., (1998) Ciênc Tecnol Aliment, 13, pp. 90-93Nishimura, K., Matsuyama, R., Maturation and maturation chemistry (1989) The Science and Technology of Whiskies, pp. 235-263. , Piggott JR, Sharp R, Duncan REB (eds). Longman, Essex, EnglandReazin, G.H., (1981) Am J Enol Vit, 32, pp. 283-289Kloster, M.B., (1974) J Am Water Works Assoc, 66, pp. 44-46Stone, H., Sidel, J., (1993) Sensory Evaluation Practices, 2nd Edn., , Academic, New YorkMeilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory Evaluation Techniques, 3rd Edn., , CRC, Florida(1983) SAS User's Guide, , SAS Inst, Cary, USACadet, F., Offman, B., (1997) J Agric Food Chem, 15, pp. 1166-1171Massart, D.L., Vandeginste, B.G.M., Deming, S.N., Michote, Y., Kaufman, L., (1988) Chemometrics: A Textbook, , Elsevier, New YorkBoscolo, M., Andrade-Sobrinho, L.G., Lima-Neto, B.S., Franco, D.W., (2002) J Assoc off Anal Chem Int, 85, pp. 1-7Dias, S., Maia, A., Nelson, D., (1998) Ciênc Tecnol Aliment, 18, pp. 331-33

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

Cachaca 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 cachaca for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobaa are good candidates to replace oak in the construction of cachaca 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