Quality of wood of five forestal species for aging of 'cachaca'

被引：7
作者：
Catao, Catarina G.
Paes, Juarez B. [1 ]
Gomes, Josivanda P. [2 ,3 ]
Araujo, Gilmar T. [2 ,3 ]
机构：
[1] Dept Engn Florestal UFES, BR-29550000 Jeronimo Monteiro, ES, Brazil
[2] UAEA, BR-58429140 Campina Grande, PB, Brazil
[3] UAEQ UFCG, BR-58429140 Campina Grande, PB, Brazil
来源：
REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL | 2011年 / 15卷 / 07期
关键词：
storage; firewater; chemistry characteristics; organoleptics characteristics;
D O I：
10.1590/S1415-43662011000700013
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
This research aimed to evaluate the wood quality of Amburana cearencis (Fr. Allem.) A. C. Sm., Myroxylon peruiferum L.f., Tabebuia chrysotricha (Mart. ex DC.) Standl., Hymenaea courbaril L. var. stilbocarpa (Hayne) Lee et Lang. and Cariniana legalis (Mart.) Kuntze in the storage of "cachaca" (Brazilian sugar cane spirit); to compare the "cachaca" studied with the stored one in barrel of oak (Quercus sp.), to analyze the effect of the aging and to compare the values obtained with the standard ones for the Brazilian Legislation. Thus, the "cachacas" were stored in wooden and glass barrels and their chemical (volatile acidity, methyl alcohol, superior alcohol, aldehyde, cupper, ester, dry extract to 100 degrees C, furfural contents and alcoholic degree) and organoleptic (color, flavor and aroma) characteristics were analysed. After six months of storage the "cachacas" were compared with the standard values according to Brazilian Legislation. Independent of the species, the wood improves the sensorial qualities of "cachaca", incorporating the drink taste, color and characteristic flavor. All "cachacas" evaluated continued to be with in the standards of quality established by Brazilian Legislation.
引用
收藏
页码：741 / 747
页数：7
相关论文
共 19 条
[1]  
ABRABE-Associacao Brasileira de Bebidas, 2005, PROD AG CAN
[2]   Aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged in casks of different types of woods [J].
Alcarde, Andre Ricardo ;
de Souza, Paula Araujo ;
de Souza Belluco, Andre Eduardo .
CIENCIA E TECNOLOGIA DE ALIMENTOS, 2010, 30 :226-232
[3]  
BARBOZA R. A. B., 2010, REV CIENCIA EXTENSAO, V6, P46
[4]  
Cardello H. M. A. B., 2000, CIENCIA TECNOLOGIA A, V33, P27
[5]  
Carr B.T., 1999, Sensory evaluation techniques
[6]  
Castro Neto J. T. de, 2005, Alimentos e Nutricao, V16, P239
[7]  
Egorov I. A., 1994, Applied Biochemistry and Microbiology, V30, P539
[8]  
Faria J. B., 2003, INFLUENCIA TIPO MADE
[9]  
LEAUTE R, 1990, AM J ENOL VITICULT, V41, P90
[10]  
LITCHEV V, 1989, AM J ENOL VITICULT, V40, P31
12