The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement
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, a...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/17/3325 |
| _version_ | 1797582530811002880 |
|---|---|
| author | Nicolas Ratkovich Christian Esser Ana Maria de Resende Machado Benjamim de Almeida Mendes Maria das Graças Cardoso |
| author_facet | Nicolas Ratkovich Christian Esser Ana Maria de Resende Machado Benjamim de Almeida Mendes Maria das Graças Cardoso |
| author_sort | Nicolas Ratkovich |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T23:22:43Z |
| format | Article |
| id | doaj.art-94531e2a48874b10b3c7e34caffd0158 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:22:43Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-94531e2a48874b10b3c7e34caffd01582023-11-19T08:09:59ZengMDPI AGFoods2304-81582023-09-011217332510.3390/foods12173325The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality ImprovementNicolas Ratkovich0Christian Esser1Ana Maria de Resende Machado2Benjamim de Almeida Mendes3Maria das Graças Cardoso4Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, ColombiaWineschool3, P.O. Box 11227, Grand Cayman KY1-1008, Cayman IslandsDepartamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, Nova Suiça, Belo Horizonte 30421-169, MG, BrazilInstituto Politécnico da Bahia-IPB, Salvador 40170-140, BA, BrazilDepartment of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, BrazilThis 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.https://www.mdpi.com/2304-8158/12/17/3325cachaçadistillationyeastfermentationethyl carbamatesugarcane spirits |
| spellingShingle | Nicolas Ratkovich Christian Esser Ana Maria de Resende Machado Benjamim de Almeida Mendes Maria das Graças Cardoso The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement Foods cachaça distillation yeast fermentation ethyl carbamate sugarcane spirits |
| title | The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement |
| title_full | The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement |
| title_fullStr | The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement |
| title_full_unstemmed | The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement |
| title_short | The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement |
| title_sort | spirit of cachaca production an umbrella review of processes flavour contaminants and quality improvement |
| topic | cachaça distillation yeast fermentation ethyl carbamate sugarcane spirits |
| url | https://www.mdpi.com/2304-8158/12/17/3325 |
| work_keys_str_mv | AT nicolasratkovich thespiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT christianesser thespiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT anamariaderesendemachado thespiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT benjamimdealmeidamendes thespiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT mariadasgracascardoso thespiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT nicolasratkovich spiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT christianesser spiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT anamariaderesendemachado spiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT benjamimdealmeidamendes spiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement AT mariadasgracascardoso spiritofcachacaproductionanumbrellareviewofprocessesflavourcontaminantsandqualityimprovement |