ROLE OF WOOD IN THE AGING OF CACHAÇA
DOI:
https://doi.org/10.47820/recima21.v2i8.682Keywords:
cachaça, aging, phenolicsAbstract
Prolonged storage in wooden barrels (aging) is a procedure that integrates the production of numerous distilled beverages, and markedly affects their sensory characteristics. Among other molecular changes, it is known that, at this stage, beverages absorb phenolic compounds, especially bioactive monomers and dimers present in the fraction referred to as wood extractives. These phenolics occur in variable structures and proportions in each type of wood and can both incorporate nutritional value (especially due to their antioxidant function) and potentially toxic effects on health. In Brazil, the aging of cachaça is optional but widely performed, using numerous different types of wood. In this article, selected data from recent literature are gathered, which point to the need for a specific deepening, both in the scope of research and in the current legislation, enabling the insertion of appropriate chemical criteria for the characterization and certification of the aging of Brazilian cachaça.
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