Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SPOTO, Marta Helena Fillet; LEAO, Marcelo Machado and BRITO, José Otávio Otávio. Influence of thermal treatment of wood on the aroma of a sugar cane spirit (cachaça) model-solution. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.2, pp. 427-429. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000200022.
The aging process of alcoholic beverages is generally conducted in wood barrels made with species from Quercus sp. Due to the high cost and the lack of viability of commercial production of these trees in Brazil, there is demand for new alternatives to using other native species and the incorporation of new technologies that enable greater competitiveness of sugar cane spirit aged in Brazilian wood. The drying of wood, the thermal treatment applied to it, and manufacturing techniques are important tools in defining the sensory quality of alcoholic beverages after being placed in contact with the barrels. In the thermal treatment, several compounds are changed by the application of heat to the wood and various studies show the compounds are modified, different aromas are developed, there is change in color, and beverages achieve even more pleasant taste, when compared to non-treated woods. This study evaluated the existence of significant differences between hydro-alcoholic solutions of sugar cane spirits elaborated from different species of thermo-treated and non-treated wood in terms of aroma. An acceptance test was applied to evaluate the solutions preferred by tasters under specific test conditions.
Keywords : amburana; aroma; sugar cane spirit; balsam; oak; aging; sugar cane spirit; thermal treatment.