Caracterização físico-química de aguardentes de cana-de -açúcar produzidas na Região do Brejo Paraibano.

Abstract

With the consumption of brandy increasing, they are increasingly demanding that producers seek to improve the quality of the drink. Cachaça is defined as a typical name for sugarcane brandy produced in Brazil, with an alcoholic strength ranging from 38 to 48%. For brandy the graduation can vary from 38 to 54%. A good cachaça should have in its composition minimum values of contaminants and the like, being these values established by the legislation to guarantee drinking quality standards. The objective of this work was to conduct a qualitative study of commercial brands of cachaças produced and marketed in the State of Paraíba and to study their compliance with the identity and quality standards established by current legislation, through the characterization of the samples. Five samples of cachaça were collected in the region, being evaluated total acidity, fixed acidity and volatile acidity, pH, dry extract, reducing sugars, density and alcohol content according to the norms of the Adolfo Lutz Institute. From the analyzed samples, 4 had results within the standard established by the legislation in relation to the alcohol content, only sample 5 had an alcohol content below the minimum limit, and a value of 35% (v / v) was observed. In relation to volatile acidity, only sample 5 presented non-standard results, with a value of 241.98 mg.mL-1. Sample 2 presented a quantity of dry extract of 6.16 g L-1, higher than allowed, however all other samples presented values within the limit established by the legislation that is 6 g.L-1. For the other parameters, all samples met the standards. Thus, even with small changes, it is possible to state that sugarcane spirits produced in the state of Paraíba presented standardization, and only two samples met one or two parameters with values that did not comply with what was required.