Maturação acelerada de cachaça : influência nos parâmetros químicos

Abstract

The maturation process is of great importance in the processing of cachaças because of the sensory changes it causes due to the interactions between the wood and the distillate. Traditionally, the ageing process is carried out in wooden barrels. However, the high cost of purchasing barrels and the length of the process has led to the use of alternative methods, such as the use of chips, and has attracted growing interest from producers and the scientific community. The aim of this study was to evaluate the chemical composition of cachaças matured with balsam and jequitibá chips and cachaças stored in barrels. The alcoholic matrix and the barrel-aged cachaças were obtained from a producing mill in Paraíba. This cachaça was subjected to accelerated maturation with chips (balsam and jequitibá) for 28 days. The barrelaged and chip-aged cachaças were analyzed for identity and quality parameters. All the samples were analyzed for total phenolic content, phenolic profile by high performance liquid chromatography (HPLC), color intensity, instrumental color and antioxidant activity using the FRAP, DPPH and ABTS methods. The results obtained were subjected to statistical analysis using ANOVA, Tukey's test and principal component analysis (PCA), as well as the construction of a heat map with the phenolic profile data. The identity and quality parameters showed that all the samples were within the limits set by Brazilian legislation. In addition, the evaluation of the total phenolic content and color intensity showed higher values in the barrel samples, especially the balsam wood. The phenolic profile of the cachaças analyzed revealed the impact of the different types of maturation on the chemical composition of the drink. The use of barrels conferred a diversity of compounds and a more complex composition with a variety of flavonols. On the other hand, the samples subjected to accelerated maturation with chips had a phenolic profile characterized by the presence of ageing markers in significant concentrations and significant antioxidant activity. Thus, although the barrels gave the cachaças a phenolic profile with a greater variety of compounds, the chips demonstrated, even in a short time, the ability to develop a moderate phenolic profile. These findings show the impact of maturation methods, as well as the efficiency of using chips as an alternative method for maturing distillates.