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首页> 外文期刊>Journal of the Institute of Brewing >Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks
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Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks

机译：在橡木桶中陈化的传统和双蒸馏沙卡的感官特征和可接受性

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Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the volatile components of the wine can increase or decrease, or new components can even be produced. Recently, the technique of double distillation has been implemented to restructure the profile of organic compounds of sugar cane spirits produced in pot stills, with the aim of obtaining a sensorially differentiated product. In addition to the distillation, the ageing process is a key step in improving the quality of cachaca. This study aimed to describe the sensory profile of six samples of cachac.a, with variations in the kind of distillation (traditional and double distillation) and ageing for 12 and 24 months in oak casks. The sensory profile was performed by descriptive analysis by a panel of nine trained assessors, using 18 terms to describe the similarities and differences between the samples. An acceptance test with 60 panellists, potential consumers of aged and non-aged cachaca, was also completed. The descriptors used revealed differences in the sensory profiles between the traditional and double-distilled samples, and that the double-distilled samples showed greater intensity of the attributes related to ageing in oak casks. Acceptance testing also showed a greater consumer preference for the double-distilled aged samples.
机译：蒸馏是获得优质饮料的重要步骤，因为它可以分离，选择和浓缩葡萄酒的成分，并促进热量引起的一些化学反应。因此，葡萄酒的挥发性成分可以增加或减少，甚至可以产生新的成分。最近，为了获得在感官上有区别的产品，已经实施了双蒸馏技术以重构罐釜中生产的甘蔗油的有机化合物的轮廓。除蒸馏外，陈化过程是提高茶品质的关键步骤。这项研究的目的是描述6个cachac.a样品的感官特征，以及在橡木桶中蒸馏的种类（传统蒸馏和双蒸馏）以及陈化12个月和24个月的变化。由九名训练有素的评估员组成的小组通过描述性分析来执行感官特征，使用18个术语来描述样品之间的异同。还完成了对60名专门小组成员的接受测试，这些小组成员是老龄和未成年咖啡的潜在消费者。所使用的描述语揭示了传统和二次蒸馏样品之间的感官特征上的差异，并且二次蒸馏样品显示出与橡木桶陈化有关的属性的强度更大。验收测试还显示，消费者更喜欢二次蒸馏的陈年样品。

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