Avaliação da concentração de compostos secundários presentes em cachaças comercializadas na capital paraibana da cachaça, Areia-PB

Abstract

Cachaça is one of the most popular drinks in Brazil, which has a national origin that started in the early times of the nation. The cachaça production is responsible for economically activating a region due to sugarcane plantations, raw material for the distillate, and its influence on local cultural aspects. The city of Areia, located in the brejo of Paraíba, is an excellent example, today known as a national reference in the production of this drink, receiving the status of “Paraíba Capital of Cachaça.” This title raised even more visibility in the region at a national and international level as it brought a new golden age to the region resulting in new mills and technological innovations, especially in those already producer sites. Given the consumption growth of this drink and the increase in local tourism focused on the production of cachaça, this study aimed to analyze secondary compounds present in cachaças produced and marketed in the region of Areia, state of Paraíba, through physical-chemical analysis. Cachaça samples, locally commercialized and regionally produced, were purchased at a beverage distributor market in the local city. The samples were described in the study as C1 for the brand of cachaça 1, C2 for the brand of cachaça 2, and C3 for the brand of cachaça 3, from which the volatile acidity, alcohol content, higher alcohols, aldehydes, and esters contents were analyzed. The results obtained were compared to Ordinance No. n° 339 of June 28 of 2021, which regulates the limits of the compounds for cachaça, ensuring a higher beverage quality. Based on the data obtained, for the volatile acidity level of the samples, all remained within the established limit, however, the sample C2 showed a higher content level than the others; for the levels of alcohol content, all were among the determination to receive the “cachaça,” nomination, and they were confirmed by the analyzes as presented in their labels; for higher alcohol levels, an increase was observed in the C3 sample compared to the others, which may be a result of the fermentation viability process, whether high or low. The concentrations of aldehydes and esters also remained within limits established by the current legislation. Some of the factors that may have changed the concentrations of the evaluated compound may be related to the distillation model used and the good manufacturing practices employed at each production unit.