Qualidade da madeira de cinco espécies nativas para o envelhecimento da cachaça.

Abstract

The research aimed to evaluate the wood quality of Amburana cearencis (Fr. Aliem.) A.C. Sm., Myroxylon peruiferum L.f; Tabebuia chrysotricha (Mart ex DC.) Standl.; Hymenaea courbaril L. var stilbocarpa (Hayne) Lee et Lang. and Cariniana legalis (Mart.) Kuntze in the storage of cachaças; to compare the studied "cachaças" with the stored one in barrei of oak (Quercus sp.), to analyze the effect of the aging and to compare the values gotten with the standardized ones for the Brazilian Legislation. Thus, the "cachaças" had been stored in barreis wooden and glass container duríng two, four and six months and analyzed the physical-chemistry characteristics (volatile acidity, methylic alcohoL superior alcohol. aldehyde, cupper, éster, dry extract to 100° C, fúrfural contents and alcoholic degree) and organoleptic characteristics (color, flavor and aroma). After six months of storage of "cachaças" were compared with the standardized values by Brazilian Legislation. Independem ofthe species, the wood improves the sensorial qualities of "cachaça", incorporating the drink taste, color and peculiar flavor. The "cachaça" stored in barreis of Myroxylon peruiferum was assimilating, how much to the physical-chemistry characteristics, with the stored one in barreis of oak. After the six months of storage in the barreis wooden, the "cachaças" had presented greater concentrations of volatile acidity, esters, aldehydes, fúrfural, alcohol, congeners and dry extract. The concentrations of etanol and methanol had not gotten excited and the cupper contem presented fãst decline with the storage time. The sensorial characteristics of "cachaças" had improved with aging time and those stored in wood of Amburana cearensis and Myroxylon peruiferum had been the preferred ones in fúnction of its organoleptics characteristics. AH "cachaças" evaluated had continued inside ofthe standards of quality established Brazilian Legislation.