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

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Faria, J. B.
Cardello, HMAB
Boscolo, M.
Isique, W. D.
Odello, L.
Franco, D. W.

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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.



sensory test, sugar-cane spirit, aging, spectroscopy, woods

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European Food Research and Technology. New York: Springer, v. 218, n. 1, p. 83-87, 2003.