Influence of raw material on the physical-chemical profile of cachaça: effects of variety and sugarcane cutting conditions.

Abstract

Cachaça is a Brazilian beverage produced exclusively from sugarcane, with an alcohol content between 38% and 48% (v/v) at 20 °C. The Identity and Quality Parameters stipulated by the Ministry of Agriculture and Livestock control the quality of the beverage, limiting secondary compounds and contaminants. Possible sources of contamination by some secondary compounds include inadequate sugarcane trimming and the presence of plant impurities in the production of cachaça because they contain compounds that participate in the pathways for the formation of secondary compounds. The objective of this study was to analyse the physical-chemical profile of cachaças produced under different conditions of cutting the stalks of six varieties of sugarcane, and correlate the concentration of secondary compounds with the cutting conditions: tip, point and stalk, point and stalk and only the stalk. The physical-chemical analyses followed Ministry of Agriculture and Livestock standards, and no sample exceeded the limits for cachaça. Four samples were classified as spirits because of their alcohol content. Samples with the presence of the apical meristem (tops of sugarcane shoots) presented higher levels of higher alcohols, suggesting that the amino acids in this region influence the formation of these compounds. Principal Component Analysis and Hierarchical Clustering indicated that the sugarcane variety exerts a greater influence on the final quality of the beverage than the conditions for cutting the raw material.