Brazilian sugar cane spirit or "cachaça" is very appreciated for its typical aroma and flavour, which can even be improved by ageing the sugar cane spirit in wood barrels. During the ageing period, many transformations may occur and some new compounds can be incorporated or formed while others disappear. The aim of this work was to evaluate the effect of the wood on the quality and chemical composition of sugar cane spirits when aged in oak barrels. Twelve samples of sugar cane spirit were stored in oak barrels and in glass containers, under the same conditions. The samples for analyses were obtained every three months during a three year period. Alcohol content and acetaldehyde, ethyl acetate, polyphenol, methyl alcohol, n-butylic, n-propylic, isobutylic, isoamylic, acidity and copper contents were determined. The results showed significant differences between the sugar cane spirits stored in oak barrels and in glass containers. The concentration of all the components analyzed showed significant differences, except for n-butylic. On the other hand, the components stored in glass containers remained in the same concentration, except for ethyl acetate. The material of the containers and the storage period interfere with the chemical characteristics and the quality of sugar cane spirit.
"cachaça"; sugar cane spirit; quality of sugar cane spirit
