Aging practices influence chemical and sensory quality of cachaça
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- 作者：Aline Marques Bortoletto ; Ana Carolina Correa ; André ; Ricardo Alcarde ; andre.alcarde@usp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ethanol (PubChem CID ; 702) ; Copper (PubChem CID ; 23978) ; Acetaldehyde (PubChem CID ; 177) ; Ethyl acetate (PubChem CID ; 8857) ; Methanol (PubChem CID ; 887) ; Acetic acid (PubChem CID ; 176) ; Isoamyl alcohol (PubChem CID ; 31260) ; 1 butanol (PubChem CID ; 263) ; Propyl alcohol (PubChem CID ; 1031) ; Isopropanol (PubChem CID ; 3776) ; Isobutyl alcohol (PubChem CID ; 6560) ; Gallic acid (PubChem CID ; 370) ; 5-Hydroxymethylfurfural (PubChem CID ; 237332) ; Furfural (PubChem CID ; 7362) ; Vanillin (PubChem CID ; 1183)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：86
- 期：Complete
- 页码：46-53
- 全文大小：691 K
文摘
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Oak species can be distiguished mainly due to the contents of some compounds.
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The kinetics of maturation congener formation was confirmed.
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Aged cachaças presented balanced oxidation pathways and formation of lignin derivative congeners.
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Better stabilization of maturation congeners was achieve about 15 to 24 months of aging
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Toasting modulates chemical composition and sensory attributes of aged spirits.