Corbion Claudine, Smith-Ravin Juliette, Marcelin Odile, Bouajila Jalloul
Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France.
Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France.
Molecules. 2023 Sep 26;28(19):6810. doi: 10.3390/molecules28196810.
Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.
在甘蔗烈酒家族中，那些由甘蔗汁制成的烈酒种类繁多，且通常采用传统方式酿造。它们必须与其他甘蔗烈酒区分开来，其他甘蔗烈酒产量更为广泛，是由甘蔗的其他衍生物，如糖蜜制成的。这些酒精饮料对许多国家的社会经济发展做出了重大贡献。然而，尽管有祖传的技术，但缺乏表征某些甘蔗汁烈酒（SCJSs）以及应对生产商当前和未来必须面对的威胁所需的当代数据。在保留其真实性和独特性的同时，SCJS生产商期望提高并确保足够的产量以及优质的产品。即使关于这些烈酒的科学知识并不可比，但现有数据有助于确定酿造过程中需要改进的关键点。本综述旨在介绍全球范围内遇到的主要SCJSs，通过一些重要方面定义它们的具体特征，特别是涉及风土这一复杂概念。接下来，我们将讨论SCJS从收获到陈酿过程的主要步骤。最后，我们列出了SCJS的化学成分及其感官描述清单，这些定义了这些烈酒独特的感官特性。
