Evaluation of Brazilian woods as an alternative to oak for cachaças aging

@article{Faria2003EvaluationOB,
  title={Evaluation of Brazilian woods as an alternative to oak for cachaças aging},
  author={Jo{\~a}o Bosco Faria and H M Cardello and Maur{\'i}cio Boscolo and William Deodato Isique and Luigi Odello and Douglas Wagner Franco},
  journal={European Food Research and Technology},
  year={2003},
  volume={218},
  pages={83-87}
}
Cachaça was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d’arco, pau d’oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaça for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobá are good candidates to replace oak in… CONTINUE READING

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