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Comparative study between traditional cachaça and bidistilled cachaça aged in oak barrels

Grant number: 10/12898-3
Support Opportunities:Regular Research Grants
Duration: November 01, 2010 - October 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:João Bosco Faria
Grantee:João Bosco Faria
Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil


The bidistillation process, practice commonly adopted in the production of distilled beverages like whisky, rum and cognac, it was initially proposed for "cachaça" in order to obtain a lighter distillate for further aging. The growing use of this process also for production of non aged "cachaça", stimulate this comparative study of "cachaça" aged and non aged samples obtained by the traditional way and by using the bidistillation process, from common wines.In this way, common wines, obtained by fermenting sugar cane juice, were distilled by the traditional way and by using the bidistillation process, were aged and sensory compared by using acceptance tests, QDA, PCA and GC-olfatometry. Aiming to stablish the main differences due the simple and double distillation process, the copper contends and the observed changing during aging in oak casks along 2 years were also compared. (AU)

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