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October 16, 2025Journal of the Institute of BrewingOpen Access

Chemical composition and sensory diversity of colourless cachaças from Paraíba: influence of geographic origin and production practices

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Authors

VDV. A. Da-SilvaESEike Guilherme Torres de SouzaLCLeila Moreira de Carvalho

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Overview

Analysis of cachaça’s chemical composition and sensory profiles across three regions, highlighting production influences.

Key Points

  • The study reveals that sensory and chemical diversity in cachaça is influenced by geographic origin and production practices.
  • Common volatile compounds such as esters and aldehydes were analyzed, uncovering significant regional aroma differences.
  • Legal limits for copper content in cachaça were exceeded by several producers, indicating issues with distillation control.
  • Interactions between edaphoclimatic conditions and production methods contribute to cachaça’s market differentiation potential.

Cite This Study

Da-Silva et al. (2025) studied this question.

synapsesocial.com/papers/68f04935e559138a1a06e3eahttps://doi.org/10.58430/jib.v131i3.79
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