Comparação da composição fenólica e físico-química de cachaças envelhecidas em carvalho (Quercus sp.) e em amburana (Amburana cearensis) com um blend desenvolvido

Abstract

Cachaça is a beverage that has economic and cultural importance in Brazil. To obtain a quality and standardized cachaça, it is necessary to use selected raw materials, to have the knowledge of the entire production chain and the implementation of good manufacturing practices in order to avoid the presence of contaminants. Aging is an optional process at the end of the beverage's production, but it adds value to the cachaça by incorporating phenolic compounds, giving it a different flavor. The objectives of this work were to analyze the physical-chemical parameters and the phenolic composition of cachaças aged in oak, in amburana and in a blend, as well as to discuss how these compounds influence the beverages and the consumer perception. For this, commercially obtained beverages were evaluated, including ten samples of cachaças aged in oak, five in amburana, and a blend that was developed from fractions of a sample of each wood. It was found that each wood influences differently the physical-chemical parameters and especially the phenolic composition. Therefore, it is interesting to monitor the levels of phenolic compounds in aged cachaças in order to guarantee the authenticity of the cachaça and the barrel used. Making blends is interesting from a chemical, sensorial and economic point of view, they present pleasant characteristics of both woods, with a unique and differentiated profile, increasing the beverage options sold by the producer.