Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Journal of the Brazilian Chemical Society

Jeancarlo P. Dos Anjos²  Maria Das Graças Cardoso²  Adelir A Saczk²  Haroldo S Dórea¹  Wilder D Santiago²  Ana Maria R Machado²  Lidiany M Zacaroni²  David Lee Nelson¹ 

[1] ,Universidade Federal de Lavras Departamento de Química Lavras MG ,Brazil

关键词: cachaça;    phenolic compounds;    aging;    HPLC;   

DOI  :  10.1590/S0103-50532011000700016

来源: SciELO

【 摘 要 】

Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.

【 授权许可】

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