Santos Wilton Amaral, Bonfim Gabriel Benedito Rozendo, Jesus Jaqueline Santos, Fonseca Raimunda Fernandes Souza, da Conceição Maria de Fátima Bomfim, Sousa Luciane Santos, Soares Sarah Adriana Rocha, Mendes Benjamim Almeida, Anjos Jeancarlo Pereira, Dala-Paula Bruno Martins, Gloria Maria Beatriz A, Mamede Maria Eugênia Oliveira
Pós-Graduação em Ciência de Alimentos, Universidade Federal da Bahia (UFBA), Salvador 40170-115, BA, Brazil.
Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, BA, Brazil.
Foods. 2025 May 20;14(10):1812. doi: 10.3390/foods14101812.
The traditional aging of cachaça has been performed with different types of wood barrels. Although it is efficient for incorporating phenolics, volatiles, and color into the drink, it is time-consuming for the industry. Alternative aging processes, such as the use of wood chips, have been proposed, and they have the advantage of achieving aging in a shorter time and producing a quality and innovative drink. Therefore, the influence of jackfruit wood barrel and chips and micro-aeration was investigated during cachaça aging. For that, five treatments were used-stainless steel tank (control); stainless steel tank and micro-aeration (control); jackfruit wood barrel; stainless steel tank with jackfruit chips; and stainless steel tank with jackfruit chips and micro-aeration-during two aging times (40 and 79 days). Aging cachaça with jackfruit wood led to increased physicochemical, color, and total phenolic contents, whereas alcoholic degree, lightness, and copper contents decreased. No influence was observed on higher alcohols. Nineteen phenolic compounds were identified in the jackfruit wood aged cachaça by HPLC-DAD-FLD. Myricetin was predominant, a potential marker for jackfruit wood. Longer aging time decreased the alcoholic degree and total ester, but it increased dry extract, density, total and volatile acidity, and it improved the quality of cachaça. The use of chips accelerated aging, whereas micro-aeration led to decreased myricetin. PCA and HCA clustered the samples into three groups: the first was correlated with several flavonoids and coumarins; the second with myricetin, piceatannol, and -ferulic acid; and the last with ellagic acid. The use of jackfruit chips in the aging of cachaça has been shown to be a promising innovation.
传统的甘蔗酒陈酿是使用不同类型的木桶进行的。尽管它能有效地将酚类物质、挥发性物质和色泽融入酒中，但对该行业来说耗时较长。人们提出了替代陈酿工艺，如使用木片，其优点是能在更短时间内完成陈酿并生产出优质且具创新性的酒。因此，研究了菠萝蜜木桶和木片以及微曝气在甘蔗酒陈酿过程中的影响。为此，在两个陈酿时间（40天和79天）内使用了五种处理方式：不锈钢罐（对照）；不锈钢罐和微曝气（对照）；菠萝蜜木桶；装有菠萝蜜木片的不锈钢罐；装有菠萝蜜木片且进行微曝气的不锈钢罐。用菠萝蜜木桶陈酿甘蔗酒导致理化指标、色泽和总酚含量增加，而酒精度、亮度和铜含量降低。未观察到对高级醇有影响。通过HPLC-DAD-FLD在经菠萝蜜木桶陈酿的甘蔗酒中鉴定出19种酚类化合物。杨梅素占主导，是菠萝蜜木的潜在标志物。较长的陈酿时间降低了酒精度和总酯含量，但增加了干浸出物、密度、总酸度和挥发酸度，并改善了甘蔗酒的品质。使用木片加速了陈酿过程，而微曝气导致杨梅素含量降低。主成分分析（PCA）和聚类分析（HCA）将样品分为三组：第一组与几种黄酮类化合物和香豆素相关；第二组与杨梅素、白皮杉醇和阿魏酸相关；最后一组与鞣花酸相关。在甘蔗酒陈酿中使用菠萝蜜木片已被证明是一项有前景的创新。
