Comparison and Quantification of the Development of Phenolic Compounds during the Aging of Cachaça in Oak (Quercus sp) and Amburana (Amburana cearensis) Barrels
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=50399#.VDzCxVfHRK0 Author(s) Wilder D. Santiago 1 , Maria das G. Cardoso 1* , Juliana de A. Santiago 1 , Marcos S. Gomes 1 , Leonardo M. A. Rodrigues 2 , Rafaela M. Brandão 1 , Rodolfo R. Cardoso 1 , Gabriel B. d’Avila 2 , Bruno L. da Silva 1 , Alex R. S. Caetano 1 Affiliation(s) 1 Department of Chemistry, Federal University of Lavras, Lavras, Brazil . 2 Department of Food Science, Federal University of Lavras, Lavras, Brazil . ABSTRACT Aging is a stage of the cacha ç a production process in which several chemical reactions occur between compounds extracted from the wood and other compounds present on the beverage. In an attempt to establish a pr...