Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/102405
Type: Artigo de periódico
Title: Evaluation Of Brazilian Woods As An Alternative To Oak For Cachaças Aging
Author: Faria J.B.
Cardello H.M.A.B.
Boscolo M.
Isique W.D.
Odello L.
Franco D.W.
Abstract: Cachaça was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaça for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobá are good candidates to replace oak in the construction of cachaça aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged. © Springer-Verlag 2003.
Editor: 
Rights: fechado
Identifier DOI: 10.1007/s00217-003-0795-z
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-21144449237&partnerID=40&md5=f5995c775f2086771bc549e1093dc551
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

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