QUALIDADE DAS CACHAÇAS PRODUZIDAS NO VALE DO RIO ITACARAMBI NO NORTE DE MINAS GERAIS

Abstract

Cachaça is a drink originally from Brazil and exclusive to sugarcane, with important production in the state of Minas Gerais, and in addition to generating income for the country, it represents a cultural artifact, especially in the region of the valley of the Itacarambi river. Given this importance, this study aimed to analyze quality aspects of cachaças produced by three different stills in the region and obtain information about the use of roots that are added to these drinks by local people. For this, the cachaças were physicochemically analyzed in terms of alcohol content, density, volatile acidity, copper, iron, methyl alcohol and furfural contents. And using the snowball method, people were consulted about the use of the roots that are added to the drink. Of the stills analyzed, only one did not comply with the alcoholic degree requirement, the other samples are within the standards required by current legislation. Regarding the added roots, it was found that at least ten different types can be highlighted and more than 50% of them are added for sensory alterations. Despite being small stills, most samples showed to meet the parameters analyzed in accordance with what the legislation determines. Regarding the use of plants adding value to the drink, it was found that the practice actually occurs and that most of the time it is related to sensory or medicinal aspects, and ten plants can be highlighted under the conditions of this study.