Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
MIRANDA, Mariana Branco de et al. Chemical quality of brazilian sugarcane spirits. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.4, pp. 897-901. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612007000400034.
A study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product's low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards.
Palabras clave : composition; sugarcane spirit; cachaça; quality pattern.