Physical-Chemical Characterization of Commercial Brands of Brazilian Sugar Cane Spirit
MBAA TQ vol. 38, Number 3, 2001, Pages 163-166 |
VIEW ARTICLE
Paulo H. A. Silva (1) and I. N�brega (2). 1. Departamento de Tecnologia de Alimentos, Universidade Federal de Vi�osa, Brazil.
2. Departamento de Tecnologia de Rural, Universidade Federal de Paraiba, Brazil.
Abstract
Cacha�a is an alcoholic beverage made from yeast fermentation of sugar cane juice. Cacha�a is widely produced and consumed in Brazil. Brazilian regulations for cacha�a establish the maximum limits permitted for ethanol, volatile acidity, esters, higher alcohols, copper content, etc. Some cacha�a brands were analyzed according to these parameters; their composition according to the legal deviation is interpreted. The physical-chemical characteristics are also related to sensory attributes of cacha�a in this paper. The correlation of the parameters was evaluated and only esters and volatile acidity contents seem to be correlated (p value = 0.0001).
Keywords: Alcoholic beverage, Sugar cane brandy, Cacha�a, Spirits, Standardization, Quality.
S�ntesis
La cacha�a es una bebida alcoh�lica hecha de la fermentaci�n de levadura del jugo de la ca�a de az�car. La cacha�a es producida y consumida extensamente en Brasil. Los reglamentos brasile�os establecen los l�mites m�ximos permitidos de etanol, acidez vol�til, �steres, alcoholes altos, contenido de cobre, etc. Algunas marcas de cacha�a fueron analizadas de acuerdo a estos par�metros; la composici�n de acuerdo a la desviaci�n legal es interpretada. Las caracter�sticas f�sico-qu�micas tambi�n son relacionadas a los atributos sensoriales de cachaca en este documento. Se evalu� la correlaci�n de los par�metros y solo los contenidos de �steres y acidez vol�til parecen estar correlacionados (valor p = 0.0001).
