Cachaca Production: from sugar cane to spirit

Why was the work done: Cachaca, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaca production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaca production, covering regulation, process control, product quality and future developments. What are the main findings: The production of Cachaca observes well defined regulations, with its processes encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and the varirty of sugar cane in shaping the sensory profile of cachaca. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. Fermentation of cachaca is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit using copper still pots and ageing in tropical wood barrels remain prevalent in the industry. Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaca. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives.