Evaluation of Physicochemical Characteristics from Industrial and handcrafted Cachaça commercialized in the North Central Region from Paraná State

Abstract

<p>Cachaça is the second most consumed alcoholic beverage by Brazilians, only losing position for beer. Its manufacturing is divided into handcrafted (still) and industrial (distillation column). The objective of this study was to evaluate the quality of cachaça handcrafted and industrialized in the north central region of Paraná by physicochemical measurements of volatile acidity, alcohol content, pH, copper, higher alcohols, aldehydes, esters, furfural and methanol; as well as to evaluate statistical differences between the origin of the drink for the studied compounds. Three samples of handcrafted cachaça (A101, A102 and A103) and three different industrial samples (B101, B102 and B103) were collected. With respect to the parameters, alcohol content, higher alcohols, esters, furfural and methanol, samples globally exhibited 100% compliance to the boundary values, for aldehydes and volatile acidity, 83.3% had adequate values and 33.3% exhibited unacceptable for determining the values for copper. Therefore, from crafted drinks, only A101, was fully in accordance with the values established by law, while all industrial samples, were consistent. Regarding the origin of the beverage, the handcfated cachaças presented significant difrence from the industrial ones (p≤0.05) for having presented the highest concentration to the levels of volatile acidity, copper, aldehydes and alcohol content. At the same significance level, industrial-scale beverage excelled by the higher alcohols and esters content. One can conclude that the industrial and artisanal drinks are divergent on compounds analyzed, as well as the guarantee of quality standards across the legal limits.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.114</p>

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

“…The cachaças from the states of Maranhão and Paraná had a percentage of non-compliance with legal regulations regarding the content of esters, much higher than in this research, being 15 and 18%, respectively limit (Mendes et al, 2016;Duarte et al, 2017). Research has shown that the value of esters in cachaças obtained by column distillers had more than twice the ester content of cachaças distilled in stills, but it is not influenced by the burning of the cane or the storage barrel (Masson et al, 2007;Volpe et al, 2013).…”

“…This result is similar to that of Santiago et al (2015), which verified that 22.1 to 38.5% of 396 cachaças samples in Minas Gerais met limits established by legislation. The Volpe et al (2013) survey with cachaças from the northern region of the state of Paraná showed similar results, with 33.3% of the cachaça samples in disagreement with official parameters. As the limits determined by INMETRO for certification purposes were different from those established by the Ministry of Agriculture concerning the parameters volatile acidity (100 mg/100 mL anhydrous alcohol) and ethyl carbamate (150 μg/L), thirteen samples (65%) would not have had physical-chemical quality for INMETRO certification purposes.…”

“…The content of esters in cachaça increases with the practice of aging in wooden barrels and is related to the sensory improvement of cachaça over time, however an excess of this constituent may indicate an incorrect separation of the fractions of the distillate and brings unwanted taste to the drink (Bortoletto et al, 2016;Duarte et al, 2017). Several studies of physical and chemical quality of cachaças from Minas Gerais (Fernandes et al, 2007;Santiago et al, 2015;Barcelos et al, 2007;Vilela et al, 2007), Rio Grande do Sul (Schmidt et al, 2009) and Paraná (Volpe et al, 2013) demonstrate that this is a common parameter in disagreement with the governamental. The cachaças from the states of Maranhão and Paraná had a percentage of non-compliance with legal regulations regarding the content of esters, much higher than in this research, being 15 and 18%, respectively limit (Mendes et al, 2016;Duarte et al, 2017).…”