Physicochemical characteristics of sugarcane spirits aged in barrels made of different types of wood.
DOI:
https://doi.org/10.15361/1984-5529.2005v33n2p152%20-%20159Abstract
The present investigation was undertaken to study some Brazilian native woods as potential substitutes for the European Oak in aging vats. The amount of esters, pH, alcohol content, higher alcohols, fixed acidity, furfural and total acidity of sugarcane spirits (cachaça) produced by two distilleries and aged for 44 months in vats made of European Oak, Amburana, Bálsamo and Jequitibá were analyzed. Large variations in the composition of spirits were found to be determined by the aging process. Aging time, composition of the spirits before aging and the type of wood were found to be important factors determining the final quality of spirits. The concentration of organic acids, alcohol, furfural, and esters increased with aging time. The best spirits were those aged either in European Oak or in Bálsamo due to their lower alcoholic content and acidity as well as higher esters content.Additional keywords: Brazilian woods; aging; spirit quality; wood vats; cachaça.Published
16/04/2008
How to Cite
TÉO, D.; DUARTE, R. M.; MUTTON, M. Ângelo; MUTTON, M. J. R. Physicochemical characteristics of sugarcane spirits aged in barrels made of different types of wood. Científica, Dracena, SP, v. 33, n. 2, p. 152–159, 2008. DOI: 10.15361/1984-5529.2005v33n2p152 - 159. Disponível em: https://cientifica.dracena.unesp.br/index.php/cientifica/article/view/46. Acesso em: 3 jul. 2024.
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Section
Animal Production
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The authors, upon submitting the manuscript, agree that if it is accepted for publication, the copyright of the work will automatically be transferred to Científica: Journal of Agricultural Sciences.Opinions and concepts contained in the article and the reliability and accuracy of the information and references presented in it are the sole responsibility of the authors.
