Efeito De Diferentes Madeiras Sobre a Composição Da Aguardente De Cana Envelhecida

Dias, Silvia; Maia, Amazile Biagioni; Nelson, David Lee

doi:10.1590/s0101-20611998000300014

Cited by 26 publications

(44 citation statements)

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“…a ND = not detected; < LOD = below the limit of detection; < LOQ = below the limit of quantification; RSD = relative standard deviation. For Dias et al, 21 the period of storage lead to a progressive increase in concentrations of phenolic compounds in the sugar cane spirit stored in different barrels, and, although complex, the mechanism of gradual increase in the levels of acids and aldehydes seemed to follow the sequence: cinnamaldehydes (coniferaldehyde and sinapaldehyde), benzaldehydes (vanillin and syringaldehyde), and benzoic acids (vanillic acid and syringic acid).…”

Section: Determination Of Phenolic Compounds In Cachaça Samplesmentioning

confidence: 99%

“…In a study of cachaça aged in barrels made of different woods, Zacaroni 20 observed that syringaldehyde, ellagic acid, and p-coumaric acid were the predominant phenolic compounds in the samples aged in oak, although the author mentioned the diversity of compounds found in cachaças aged in barrels made of the same species of wood. Dias et al 21 demonstrated the prevalence of ellagic acid and vanillic acid in cachaça stored in oak barrels over a period of six months.…”

Section: Determination Of Phenolic Compounds In Cachaça Samplesmentioning

confidence: 99%

“…Some factors may influence the fluctuations in the levels of phenolic compounds associated with oxidation, such as the characteristics of each type of wood (permeability, and porosity, among others), storage conditions, and the size and geometry of the barrels used for storage of the beverage. 21 Vol. 22, No.…”

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confidence: 99%

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Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Anjos¹,

Cardoso²,

Saczk³

et al. 2011

J. Braz. Chem. Soc.

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A cachaça, tradicional e popular bebida brasileira, é obtida por meio da destilação do mosto fermentado de cana de açúcar. Dentre as etapas do processo de produção da bebida, o envelhecimento natural consiste em armazená-la em recipientes de madeira apropriados por um tempo determinado, onde ocorrem alterações na composição química, aroma, sabor e cor da bebida. Este trabalho teve como objetivo realizar um acompanhamento da composição fenólica em diferentes períodos de envelhecimento da cachaça em tonel de carvalho (Quercus sp.). Foram realizadas coletas periódicas durante o período de envelhecimento da cachaça em tonel de carvalho e realizaram-se análise de treze compostos fenólicos utilizando a técnica de cromatografia líquida de alta eficiência com detector de arranjo de diodos (HPLC-DAD). Foi constatado um aumento progressivo na concentração dos compostos analisados ao longo do período analisado, sendo que os compostos encontrados em maior concentração foram siringaldeído e ácido gálico.Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.

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Section: Determination Of Phenolic Compounds In Cachaça Samplesmentioning

confidence: 99%

Section: Determination Of Phenolic Compounds In Cachaça Samplesmentioning

confidence: 99%

See 1 more Smart Citation

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Anjos¹,

Cardoso²,

Saczk³

et al. 2011

J. Braz. Chem. Soc.

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“…15 A seguir, discutem-se mais detalhadamente os principais grupos de compostos presentes na fração volátil das aguardentes de cana brasileiras.…”

Section: Composição Global E Origem Dos Compostos Voláteis Das Aguardunclassified

“…Analisaram-se os compostos fenólicos em aguardentes envelhecidas por 6 meses em barris de diversas madeiras brasileiras e de carvalho. 15 Foi descrito que cada tipo de madeira introduziu compostos fenólicos específicos na bebida como, por exemplo, ácidos elágico e vanílico no carvalho, ácido vanílico e sinapaldeído na amburana, vanilina e ácido elágico no bálsamo, ácido gálico no jequitibá, coniferaldeído no jatobá e ácidos siríngico e vanílico e coniferaldeído no ipê.…”

Section: Influência Do Envelhecimento Em Barris De Madeira Sobre a Counclassified

A fração volátil das aguardentes de cana produzidas no Brasil

Moreira

Netto

2012

Quím. Nova

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Recebido em 15/7/11; aceito em 20/4/12; publicado na web em 10/8/12 THE VOLATILE FRACTION OF SUGAR CANE SPIRITS PRODUCED IN BRAZIL. The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.

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Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

2014

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The aging process of distilled spirits is a complex system based on the extraction of molecules from the wood and interactions with the liquid, the phenomenon of migration of wood constituents, as well as the formation and degradation of several compounds. Volatile and maturation-related congeners were evaluated during the aging process of cachaça, a Brazilian sugarcane spirit aged in oak barrels. Aged cachaça presented alterations in the levels of ethanol, higher alcohols, acetaldehyde, volatile acidity, ethyl acetate, total volatile congeners, isoamyl alcohol, ethyl carbamate and copper. The aging markers (gallic acid, furfural, 5-hydroxymethylfurfural, vanillic acid, syringic acid, vanillin, syringaldehyde, sinapaldehyde and coniferaldehyde) were compared with the compounds found in whisky, cognac, armagnac, bourbon and brandy. Monitoring the generation and evolution of congeners during the aging process allowed the characterization of cachaça and the identification of product maturity.

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Efeito De Diferentes Madeiras Sobre a Composição Da Aguardente De Cana Envelhecida

Cited by 26 publications

References 0 publications

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

A fração volátil das aguardentes de cana produzidas no Brasil

Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

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