Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks

Abstract

Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the volatile components of the wine can increase or decrease, or new components can even be produced. Recently, the technique of double distillation has been implemented to restructure the profile of organic compounds of sugar cane spirits produced in pot stills, with the aim of obtaining a sensorially differentiated product. In addition to the distillation, the ageing process is a key step in improving the quality of cachaça. This study aimed to describe the sensory profile of six samples of cachaça, with variations in the kind of distillation (traditional and double distillation) and ageing for 12 and 24 months in oak casks. The sensory profile was performed by descriptive analysis by a panel of nine trained assessors, using 18 terms to describe the similarities and differences between the samples. An acceptance test with 60 panellists, potential consumers of aged and non-aged cachaça, was also completed. The descriptors used revealed differences in the sensory profiles between the traditional and double-distilled samples, and that the double-distilled samples showed greater intensity of the attributes related to ageing in oak casks. Acceptance testing also showed a greater consumer preference for the double-distilled aged samples. Copyright

Membrane processing of the Brazilian spirit Cachaça

“…Currently, Brazil produces 1.4 billion litres of cachaça, of which <8% is exported (7). Therefore, this spirit has export potential, justifying the efforts made recently to expand its availability throughout the world (3,(8)(9)(10)(11)(12).…”

“…The purified sugar cane juice is then fermented (3). Ethanol and other volatiles (esters and higher alcohols) contribute to the flavour of cachaça (9)(10)(11)(12)(13). After fermentation, there is distillation in copper pot stills at high temperatures (4).…”

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

“…Aroma properties of grape spirits are attaching more and more attentions around the world (Diéguez et al, 2003(Diéguez et al, , 2005. Volatile compositions and sensory properties of spirits made out of other plant fruits, such as banana, cane and potato, had also been studied (Rota et al, 2013;Dkutsu et al, 2015). However, the volatile composition of Chinese spirits is still an area that is under-researched (Zhao et al, 2012).…”

Influência da madeira na qualidade química e sensorial da aguardente de cana envelhecida

“…Faria et al, (1996), não observaram diferenças significativas na aceitação do aroma de aguardentes envelhecidas em carvalho com as envelhecidas em madeiras de pereiro, jatobá, bálsamo, pau d'arco e amendoim. Boscolo (1996) Análises sensoriais descritivas para aguardente e cachaça foram realizadas por Furtado, 1995;Marcellini, 2000;Yokota, 2002;Janzantti, 2004;Moraes, 2004;Yokota, 2005;De Souza, 2006;Macatelli, 2007;Odello et al, 2009;Magnani, 2009;Pinheiro, 2010;Araújo, 2010;Rota, 2012;Rota;Faria, 2013. Furtado (1995 (FURTADO, 1995;MARCELLINI, 2000;YOKOTA, 2002;JANZANTTI, 2004;MORAES, 2004;MACATELLI, 2006;ODELLO et al, 2009;MAGNANI, 2009;PINHEIRO, 2010;ARAÚJO, 2010 Na categoria visual os descritores de coloração foram substituídos pelo descritor "cor".…”

“…Contudo, referências para o treinamento de provadores podem ser encontradas amplamente na literatura com uso da análise descritiva para cachaça e aguardente, sendo importante adotar sempre a mesma referência para a padronização da descrição obtida. (FURTADO, 1995;MARCELLINI, 2000;YOKOTA, 2002;JANZANTTI, 2004;MORAES, 2004;MACATELLI, 2007;ODELLO, et al, 2009;MAGNANI, 2009;PINHEIRO, 2010;ARAÚJO, 2010;ROTA, PIGGOTT, FARIA, 2013 Figura 50 -Kit de essências utilizado como referência "Le nez du whisky" - Lenoir et al, 2013. Segundo Belitz e Grosch (1999), quando o alimento é consumido, a interação de sabor, odor e sensações de textura promovem a completa sensação denominada "flavor".…”