Diversificação varietal da cana-de-açúcar e seu impacto nos parâmetros agronômicos e físico-químicos da cachaça de alambique

Abstract

Since the 16th century, sugar cane (Saccharum spp.) has been an important component of the Brazilian economy, with products such as cachaça having a great cultural, social and economic impact. However, the area destined for cachaça production in Brazil is predominantly cultivated with the RB867515 variety and other varieties that are often unknown to producers. The recurring use of the same variety or lack of knowledge about other varieties throughout the harvest can compromise the productivity and longevity of sugarcane fields. Therefore, the objective was to evaluate the agronomic and yield characteristics of new sugarcane varieties, as well as the physical-chemical quality of the still cachaça produced from them, aiming to diversify the properties' varietal stock. The experiment was implemented and conducted at Cachaçaria João Mendes, Perdões-MG, with the fermentation process and distillation carried out at Cachaçaria João Cassiano, Candeias-MG, in the 2022/23 harvest. The experimental design used was randomized blocks, with five varieties of sugar cane (RB867515, RB966928, RB036066, CTC9002 and CTC9003), with five replications. Exclusively for analyzing the biometric development of the varieties, the design was in a 5 × 5 factorial scheme, with five replications. The additional factor was the five evaluation times (90, 180, 240, 270 and 330 days after planting (DAP)). Biometric characteristics (plant height, stem diameter and number of tillers per meter) were periodically evaluated and, as a result of harvesting, production characteristics and technological components were evaluated: (total soluble solids (TSS, oBrix), maturation index (MI), weight of ten stalks (P10C), tons of stalks per hectare (TSH), liters of juice from ten stalks (L10C), expected yield of cachaça (YEC) and liters of cachaça per ton (LCT)). Likewise, evaluations were carried out on the fermenting must (soluble solids (oBrix), pH and isolation of microorganisms (CFU/mL)) and physical-chemical analyzes (alcoholic level, organoleptic examination, volatile acidity, esters, aldehydes, higher alcohols , furfural, methanol, sec-butyl and n-butyl alcohol, ethyl carbamate, acrolein and copper) from the cachaça originating from each variety. Therefore, it was possible to identify varieties with high biomass production potential in the face of agronomic management and how the quality control of the still cachaça production system influences its composition. The presence of compounds in the beverage in concentrations that are beneficial or harmful to the quality of the product is independent of the sugarcane variety.