ArticleFoods (Basel, Switzerland)2026
Physical-Chemical and Sensory Characteristics Blends Produced with Unaged Cachaça and Aged Using Jackfruit Wood.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cachaça is a distilled beverage made from sugarcane produced exclusively in Brazil and is the second most consumed alcoholic beverage by the Brazilian population. During the maturation process, which is carried out either in wooden barrels or with the addition of wood chips, compounds such as organic acids and phenolic substances are extracted into the beverage, providing specific characteristics to the beverage. The current research mainly focused on evaluating the impact of adding different types of cachaças, stored under different conditions, in the production of blends. To evaluate the impact, three different cachaça blends were produced through mixing the beverage stored under different conditions-conventional aging and storage in wooden barrels (CWB); storage in stainless steel barrels with wooden chips (SSW); and storage in stainless steel barrels with wooden chips under aeration (SSWA)-in a proportion of 50%
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