Cachaça production from sugarcane infested by Diatrea saccharalis

Abstract

Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

“…In this context, when comparing the cachaça-immersed treatments, the aged cachaça granted more promising results than the unaged variations since GCGO obtained higher mean scores than GCGB and GCS regarding flavor, texture, overall impression, and purchase intention. Despite the scarcity of recent sensory studies, these results show a preference concerning the aged gold cachaça by consumers, which is consistent with reported studies [18,52].…”