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Physical-Chemical and Sensory Characteristics Blends Produced with Unaged Cachaça and Aged Using Jackfruit Wood
Wilton Amaral Dos Santos1,2, Jaqueline Dos Santos de Jesus2, Jeancarlo Pereira Anjos3
1Pós-Graduação em Ciência de Alimentos, Universidade Federal da Bahia, Salvador 40170-115, BA, Brazil.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Blending unaged cachaça with cachaça aged using wooden chips in stainless steel tanks offers a promising alternative. This method reduces aging time while preserving key physical-chemical and sensory characteristics, enhancing consumer preference.
Area of Science:
- Food Science
- Beverage Technology
- Agricultural Chemistry
Background:
- Cachaça, a Brazilian sugarcane spirit, gains unique characteristics through maturation with wood.
- Current research explores innovative aging techniques to optimize cachaça production and quality.
Purpose of the Study:
- To evaluate the impact of different cachaça aging methods on the production of blends.
- To assess physicochemical properties, phenolic composition, and sensory profiles of cachaça blends.
- To determine consumer acceptability and preference for different cachaça blends.
Main Methods:
- Three cachaça blends were created by mixing 50% aged cachaça (conventional wooden barrels, stainless steel with chips, stainless steel with chips and aeration) with 50% unaged white cachaça.
- Blends were analyzed for physicochemical properties, phenolic content, and sensory attributes.
- Consumer acceptability and preference tests were conducted.
Main Results:
- Cachaça aged in stainless steel with chips (SSW) showed higher acidity, esters, dry extract, and phenolic compounds compared to conventional wooden barrel aging (CWB).
- Expert sensory evaluation described blends as balanced, woody, and spicy.
- No significant differences in consumer acceptability were found, but blends with SSW-aged cachaça received higher preference.
Conclusions:
- Blending unaged cachaça with cachaça aged using wooden chips in stainless steel tanks is a viable and advantageous method.
- This technique allows for reduced aging time while maintaining desirable sensory and physical-chemical qualities.
- The SSW method enhances cachaça characteristics, leading to greater consumer preference.
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