The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Author:

Ratkovich Nicolas1ORCID,Esser Christian2,de Resende Machado Ana Maria3,Mendes Benjamim de Almeida4,Cardoso Maria das Graças5

Affiliation:

1. Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia

2. Wineschool3, P.O. Box 11227, Grand Cayman KY1-1008, Cayman Islands

3. Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, Nova Suiça, Belo Horizonte 30421-169, MG, Brazil

4. Instituto Politécnico da Bahia-IPB, Salvador 40170-140, BA, Brazil

5. Department of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, Brazil

Abstract

This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference200 articles.

1. FGV (2023, July 01). The Brazilian Cachaca Industry and Their Interactions with International Trade. Available online: https://agro.fgv.br/publicacao/brazilian-cachaca-industry-and-their-interactions-international-trade.

2. Hill, A., and Jack, F. (2023). Distilled Spirits, Academic Press.

3. Composição química de aguardente de cana obtida por diferentes métodos de destilação;Silvello;Braz. J. Food Technol.,2020

4. BRASIL (2023, July 01). Ministério da Agricultura, Pecuária e Abastecimento (MAPA). no 539, de 26 de Dezembro de 2022, Available online: https://www.in.gov.br/en/web/dou/-/portaria-mapa-n-539-de-26-de-dezembro-de-2022-453828778.

5. Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça;Pataro;Braz. J. Microbiol.,2002

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