Parameters for certification of wood used in cachaça storage

Authors

DOI:

https://doi.org/10.33448/rsd-v11i15.35793

Keywords:

Cachaça; Maturation; Aging; Phenolics; Wood from the barrels.

Abstract

The bioactive potential of wood phenolics has been increasingly emphasized. Several authors have researched the phenolic structures transferred to cachaça stored in various native woods. However, there are still no chemical parameters for monitoring/standardizing the stages of maturation/aging of cachaça. Due to the lack of criteria and legal requirements, the beverage labels almost always inform only the popular name of the wood of the barrels/vats. In this work, cachaças from eight Brazilian states (PA, RN, PE, PB, BA, ES, MG and SP) were analyzed. The samples were grouped according to the informed wood and submitted to high performance liquid chromatography to quantify nine previously selected phenolic compounds. The results proved the possibility of identifying woods based on chromatographic similarities and predominant structures. However, there were marked discrepancies between the five samples stored in “balsam”. In Brazil, this name (balsam) is popularly applied to several native species according to the geographic region of origin. Therefore, it is recommended to adopt the scientific name of the wood of the barrels in the beverage labeling, as a starting point for regulation and advances in the certification of origin and safety for consumers.

References

Aquino, F. W. B. (2004). Determinação de compostos fenólicos em extratos de Amburana cearensis e em aguardentes de cana envelhecidas no Ceará. Fortaleza, UFC. (diss. mest.)

Bhad, P. R., Bobde, M. V., & Sibi, G. (2021) Chemical constituents and biological activities of Artocarpus heterophyllus lam (Jackfruit): a review. https://doi.org/10.29328/journal.ijcmbt.1001019

Brasil (2005). Instrução Normativa n°. 13 de 29 de junho de 2005. Aprova o Regulamento Técnico para Fixação dos Padrões de Identidade e Qualidade para Aguardente de Cana e para Cachaça.

Brasil (2009). Decreto nº 6.871 de 4 de junho de 2009. Regulamenta a Lei no 8.918, de 14 de julho de 1994, que dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscalização de bebidas.

Brebu, M., & Vasile, C. (2010). Thermal degradation of lignin – a review. Cellulose Chem. Technol., 44 (9): 353-363.

Caleja, C., Ribeiro, A., Barreiro, M. F., & Ferreira, I. C. F. R. (2017). Phenolic compounds as nutraceuticals or functional food ingredients. Curr. Pharm Des., 23(19): 2787-2806. 10.2174/1381612822666161227153906.

Carvalho, P. E. R. (2006). Espécies arbóreas brasileiras. v. 2. Colombo (PR), Embrapa Florestas.

Chiang, V. L .(2005). Understanding gene function and control in lignin formation in wood. Agric. Biotechnology, Amsterdam, 17:139-144.

Fengel, D., & Wegener, G. (1989). Wood: chemistry, ultrastructure, reactions. Berlin – New York, Walter de Gruyter. www.forstbuch.de

Fukushima, K. (2001). Regulation of syringyl to guaiacyl ratio in lignin biosynthesis. J. Plant Res., Nagoya, 114 (4): 499-508.

Johansson, D. (2008). Heat treatment of solid wood. Effects on absorption, strength and colour. Lulea Univ. Technol.

(thesis doct.). Heat Treatment of Solid Wood - DiVA Portal - https://www.diva-portal.org

Klock, U., Muniz, G. I. B., Hernandez, J. A., & Andrade, A. S .(2005). Química da madeira. (3ª ed.), UFPR.

Lorenzi, H. (2002). Árvores Brasileiras. Manual de identificação e cultivo de plantas arbóreas nativas do Brasil. (8ª ed.), Inst. Plantarum.

Maia, A. B. (2021). Papel da madeira no envelhecimento da cachaça. RECIMA21, 2(8): https://doi.org/10.47820/recima21.v2i8.682

Maia, A. B., Marinho, L. S., & Nelson, D. L. (2021). Certification of amburana in the aging of cachaça. (2020). Res. Soc. Develop., 9 (12).10.33448/rsd-v9i12.10644

Maia, A. B., Marinho, L. S., Carneiro, F. M. B., & Tonidandel, L. O. (2022). Certificação do carvalho no armazenamento de bebidas destiladas. RECIMA21, 3(2) https://doi.org/10.47820/recima21.v3i2.1189

Morishima, K., Nakamura, N., Matsui, K., Tanaka, Y., Masunaga, H., Mori, S., Iwashita, T., Li, X., & Shibayama, M. (2019). Formation of clusters in whiskies during maturation process. J. Food Sci., 84: 59-64. 10.1111/ 1750-3841.14398

Nascimento, M. S., Santana, A. L. B. D., Maranhão, C. A., Oliveira, L. S., & Bieber, L (2013). Phenolic extractives and natural resistance of wood. Biodegr. Life Sci. http://dx.doi.org/10.5772/56358

Noriega, P. (2020). Terpenes in essential oils: bioactivity and applications. In: Terpenes and Terpenoids. Intech Open. DOI:10.5772/intechopen.93792

Pettersen, R. C. (1984). The chemical composition of wood. Adv. Chem., 207: 57-126.10.1021/ba-1984-0207.ch002

Rios, J. L., Giners, R. M., Marin, M., & Recio, M. C. (2018). A pharmacological update of ellagic acid. Planta Med.; 84: 1068–1093

Santiago, J. O. C., Castillejos, G. C. R., Montenegro, G., Bridi, R., Gómez, H. V., Reyna, S. A., Ruiz, O. C., & Adame, R. S. (2022). Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.). Food Sci. Technol, 42. https://doi.org/10.1590/fst.02221

Santiago, W. D., Cardoso, M. G., & Nelson, D. L. (2017). Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (A. cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extract. wileyonlinelibrary.com: 10.1002/jib.414

Sartori, A. L. B., Lewis, G. P., Mansano, V. F., & Tozzi, A. M. G. A. (2015). A revision of the genus Myroxylon (Leguminosae: Papilionoideae). Bol. Kew, 70 (4). 10.1007/s12225-015-9604-7

Soto-Vaca, A., Gutierrez, A., Losso, J. L., Xu, Z., & Finley, J. W. (2012). Evolution of phenolic compounds from color and flavor problems to health benefits. J. Agric. Food Chem., 60: 6658-6677. dx.doi.org/10.1021/jf300861c

Souza, J. B. G. S., Poppi, N. R., & Raposo Jr., J. L. (2012). Characterization of pyroligneous acid used in agriculture by gas chromatography-mass spectrometry. J. Braz. Chem. Soc., 23 (4) 10.1590/S0103-50532012000400005

Wu, J., Fukazawa, K., & Ohtani, J (1992). Distribution of syringyl and guaiacyl lignins in hardwoods in relation to habitat and porosity form in wood. Holzforschung, Berlin, 46 (3): 181-185.

Zhang, B., Cai, J., Duan, C. Q., Reeves, M. J., & He, F. (2015). A review of polyphenolics in oak woods. Int. J. Mol. Sci., 16: 6978-7014. 10.3390/ijms16046978

Published

20/11/2022

How to Cite

MAIA, A. B. .; CARNEIRO, F. M. B. .; TONIDANDEL, L. O. .; CONCEIÇÃO, E. C. da .; MACHADO, B. D. .; MARINHO, L. S. . Parameters for certification of wood used in cachaça storage. Research, Society and Development, [S. l.], v. 11, n. 15, p. e357111535793, 2022. DOI: 10.33448/rsd-v11i15.35793. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/35793. Acesso em: 31 jan. 2023.

Issue

Section

Agrarian and Biological Sciences