Produção de fermentado alcoólico de cana-de-açúcar: caracterização e avaliação do seu envelhecimento

Abstract

Study in a completely randomized experimental design evaluated the effect of brewing sugar cane juice yielded from two production process (natural and pasteurized), and stored in two aging containers (glass bottle and oak barrels) in selected physical-chemical and sensory characteristics of the fermented, with three replications. The results of the evaluated parameters were submitted to analysis of variance, mean test and principal component analysis (PCA). All observed characteristics were within the limits established by Brazilian legislation. Both, the production process and store containers influenced significantly (p ≤ 0.01) the physical-chemical characteristics (volatile acidity, fixed acidity, soluble solids and sugars), VOCs number and peaks area of the brew during the aging period and the sensory characteristics. For most attributes evaluated pasteurized sugar cane alcoholic beverage (FP) was superior to the natural sugar cane alcoholic beverage (FN). The fermented aged in glass bottles showed a higher concentration of volatile organic compounds that aged in oak barrels. It was identified 104 VOCs common to the four types of drink. The ACP analyze discriminated four types of sugar cane alcoholic beverage. The garapa pasteurization caused increase in concentration, expressed as peak areas, in the most volatile and increasing the VOCs number. The pasteurization affected the sensory characteristics. During the study, it was developed an efficient method for micro solid phase extraction in headspace (HSSPME) and gas chromatography - mass spectrometry (GC-MS) for extraction and identification of volatile organic compounds (VOCs) formed in winemaking and aging.