This research aimed to evaluate the wood quality of Amburana cearencis (Fr. Allem.) A.C. Sm., Myroxylon peruiferum L.f., Tabebuia chrysotricha (Mart. ex DC.) Standl., Hymenaea courbaril L. var. stilbocarpa (Hayne) Lee et Lang. and Cariniana legalis (Mart.) Kuntze in the storage of "cachaça" (Brazilian sugar cane spirit); to compare the "cachaça" studied with the stored one in barrel of oak (Quercus sp.), to analyze the effect of the aging and to compare the values obtained with the standard ones for the Brazilian Legislation. Thus, the "cachaças" were stored in wooden and glass barrels and their chemical (volatile acidity, methyl alcohol, superior alcohol, aldehyde, cupper, ester, dry extract to 100 ºC, furfural contents and alcoholic degree) and organoleptic (color, flavor and aroma) characteristics were analysed. After six months of storage the "cachaças" were compared with the standard values according to Brazilian Legislation. Independent of the species, the wood improves the sensorial qualities of "cachaça", incorporating the drink taste, color and characteristic flavor. All "cachaças" evaluated continued to be with in the standards of quality established by Brazilian Legislation.
storage; firewater; chemistry characteristics; organoleptics characteristics
