The objective of this work was to produce cachaça by adding in the distillation stage a blend with different concentrations of Cumari do Pará pepper (Capsicum Chinense Jacqui) and finger pepper (Capsicum Baccatum), in order to flavor and aromatize the drink. As described by legislation, cachaça is the beverage with alcoholic graduation of 38% vol. (thirty eight percent by volume) to 48% vol. (forty-eight percent by volume) at 20ºC (twenty degrees Celsius), obtained by the distillation of the fermented sugarcane juice must. Three flavored cachaça formulations with different concentrations of peppers were developed and submitted to physical-chemical analysis in order to compare their results with the one proposed by legislation. The parameters analyzed were: alcohol content, volatile acidity, dry extract and pH, besides evaluating the colorimetry of the formulations obtained. For the three samples there was no significant difference regarding the alcohol content and pH being this result in accordance with the legislation, for the analyses of volatile acidity and dry extract the sample three presented a value above the allowed becoming improper for consumption and all the samples presented clear and neutral coloration. The cachaça obtained had a characteristic flavor and aroma of the peppers used in the process.
|Translated title of the contribution||Development of flavoured cachaça with pepper|
|Number of pages||22|
|Journal||Research, Society and Development|
|Publication status||Published - 15 Dec 2020|