OAK CERTIFICATION IN THE STORAGE OF DISTILLED BEVERAGES
DOI:
https://doi.org/10.47820/recima21.v3i2.1189Keywords:
Distilled beverages, Oak, Aging Certification, CachaçaAbstract
The storage in wooden containers integrates the process of production of distilled beverages, characterizing the stage of maturation or aging. The cachaça – legally defined as distilled sugar cane drink produced in Brazil – is stored in barrels of several native woods, as well as in European and American oak barrels (Quercus). Given the diversity of wood employed, it is important to have chemical parameters to attest to the identity of each wood, whose extracted components are recognized as bioactive. However, Brazilian legislation defines aging only through physical parameters related to container geometry and storage time. In this work, analyzing whiskeys and cachaças aged in oak, it is demonstrated that, despite the diversity of origins, the identity of the oak is well characterized in the chromatographic profiles, with consistent predominance of the alagic and lalic acids and syllaldehyde. It is concluded that it is possible to attest to the use of oak in the aging of distilled beverages, regardless of the diversity of treatments to which the wood may have been submitted. The possibility/relevance of extending the methodology (HPLC-UV) is pointed out for the purpose of characterizing native Brazilian woods used in the aging of cachaça. This is an important advance for the purpose of certifying the identity of cachaça and valuing the native Brazilian flora.
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