Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42034
metadata.artigo.dc.title: Correlação entre extrato seco total, composição fenólica total e intensidade de cor de cachaças envelhecidas em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis) em um período de 12 meses
metadata.artigo.dc.title.alternative: Correlation among total solids, total phenolic composition and color intensity in cachaça aged in oak (Quercus sp) and amburana (Amburana cearensis) barrels in a 12month period
metadata.artigo.dc.creator: Santiago, Wilder Douglas
Cardoso, Maria das Graças
Gomes, Marcos de Souza
Rodrigues, Leonardo Milani Avelar
Cardoso, Rodolfo Romaniello
Brandão, Rafaela Magalhães
metadata.artigo.dc.subject: Cachaça
Envelhecimento
Tonel de madeira
Aging
Wood barrel
metadata.artigo.dc.publisher: Editora UniBH (Centro Universitário de Belo Horizonte)
metadata.artigo.dc.date.issued: 2014
metadata.artigo.dc.identifier.citation: SANTIAGO, W. D. et al. Correlação entre extrato seco total, composição fenólica total e intensidade de cor de cachaças envelhecidas em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis) em um período de 12 meses. Revista e-xacta, Belo Horizonte, v. 7, n. 2, p. 9-15, 2014. DOI: 10.18674/exacta.v7i2.1259.
metadata.artigo.dc.description.abstract: Aging is the last stage of cachaça production process, not being required its achievement. It is an important step in the cachaça manufacture that allows the producers to add value in their product. During the aging process, occurs wood components extraction by the cachaça, which contributes to the development of a different color, as well allows contact with atmospheric oxygen which enters by wood pores, promoting the cachaça components oxidation and conferring to the beverage extremely differentiated sensory characteristics. This work aimed to determine and quantify total solids, phenolic composition and color intensity of cachaça aged in oak and amburana barrels in a 12 month period and also investigate a possible linear correlation of these analyzed parameters. According to the results of total solids, phenolic composition and color intensity, a satisfactory positive linear correlation was found among them in both woods. The variations in the increase of a parameter lead to the increase of another parameter during the beverage aging period.
metadata.artigo.dc.identifier.uri: https://revistas.unibh.br/dcet/article/view/1259
http://repositorio.ufla.br/jspui/handle/1/42034
metadata.artigo.dc.language: pt_BR
Appears in Collections:DQI - Artigos publicados em periódicos

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