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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...

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Autores principales: Ratkovich, Nicolas, Esser, Christian, de Resende Machado, Ana Maria, Mendes, Benjamim de Almeida, Cardoso, Maria das Graças
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486784/
https://www.ncbi.nlm.nih.gov/pubmed/37685257
http://dx.doi.org/10.3390/foods12173325
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author Ratkovich, Nicolas
Esser, Christian
de Resende Machado, Ana Maria
Mendes, Benjamim de Almeida
Cardoso, Maria das Graças
author_facet Ratkovich, Nicolas
Esser, Christian
de Resende Machado, Ana Maria
Mendes, Benjamim de Almeida
Cardoso, Maria das Graças
author_sort Ratkovich, Nicolas
collection PubMed
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.
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spelling pubmed-104867842023-09-09 The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement Ratkovich, Nicolas Esser, Christian de Resende Machado, Ana Maria Mendes, Benjamim de Almeida Cardoso, Maria das Graças Foods Review 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. MDPI 2023-09-04 /pmc/articles/PMC10486784/ /pubmed/37685257 http://dx.doi.org/10.3390/foods12173325 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Ratkovich, Nicolas
Esser, Christian
de Resende Machado, Ana Maria
Mendes, Benjamim de Almeida
Cardoso, Maria das Graças
The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement
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 cachaça production: an umbrella review of processes, flavour, contaminants and quality improvement
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486784/
https://www.ncbi.nlm.nih.gov/pubmed/37685257
http://dx.doi.org/10.3390/foods12173325
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