Avaliação sensorial de “cachaça” envelhecida em tonel de carvalho (Quercus sp.) irradiado

Luiz Severo Silva Junior; João Bosco Faria; Helena Maria André Bolini

doi:10.18593/eba.v17i2.14245

Authors

Luiz Severo Silva Junior Universidade Estadual de Feira de Santana
João Bosco Faria Universidade Estadual Paulista. Faculdade de Ciências Farmacêuticas.
Helena Maria André Bolini Professora da Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos.

DOI:

https://doi.org/10.18593/eba.v17i2.14245

Keywords:

Irradiação, destilado, análise sensorial

Abstract

The sugar cane spirit or “cachaça” is produced by distillation of fermented sugar cane juice. The aging process of this spirit can improve its sensorial quality, but it doesn't represent a regular practice among Brazilians producers due cultural and financial reasons. The aim of this work was to verify if the irradiation of the casks could be an alternative to reduce the aging time of this spirit. Four samples from the same sugar cane spirit, distilled twice (68% alcohol v/v), were submitted to the following process: five liters were put in a glass bottle (control); five liters were aged in a small oak cask; five liters of a previously irradiated sample were put in another glass bottle; and five liters were aged in another oak cask previously irradiated. During the aging period samples corresponding to: 1, 15, 30, 60, 90, 120, 150 e 180 days were collected and submitted to sensory analysis. The irradiation was performed by a cobalt source and all samples were diluted to 40% alcohol v/v. Sensorial tests were carried out by 25 judges to verify the global difference and acceptation among the samples. The sensorial results revealed that the sample aged in the irradiated oak cask showed characteristics of aged spirits in a reduced time pointing out the potential use of irradiation in accelerating the aging process.

Keywords: Sugar cane. Aging. Irradiation. Sensory analysis.

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Author Biographies

Luiz Severo Silva Junior, Universidade Estadual de Feira de Santana

Professor do Curso de Engenharia de Alimentos, do departamento de tecnologia - Universiade Estadualde Feira de Snatana.

João Bosco Faria, Universidade Estadual Paulista. Faculdade de Ciências Farmacêuticas.

Professor da Faculdade de Ciências Farmacêuticas. Curso de Pós-Graduação em Alimentos e Nutrição.

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