Parâmetros microbiológicos, físico-químicos e de acondicionamento envolvidos no envelhecimento da cachaça: uma revisão

Abstract

Cachaça is Brazil's signature distilled beverage, recognized for its cultural, social, and economic significance. Among the stages of its production, aging plays a central role in shaping its chemical and sensory profile, adding complexity to its aroma, flavor, color, and smoothness, in addition to enhancing the product's commercial value. This study aimed to review the literature from the last 25 years on the microbiological, physicochemical, and packaging parameters involved in cachaça aging. The analysis demonstrated that microbiological control during maturation is essential to prevent contamination and preserve quality, while physicochemical transformations, modulated by the type of wood, contact time, container volume, and environmental conditions, define the beverage's final composition. Native Brazilian woods, such as amburana and balsam, have great potential for sensory differentiation and regional appreciation, while traditional species, such as oak, maintain established acceptance in the international market. Innovative techniques such as wood fragments, micro-oxygenation, and blends are also being used, complementing conventional aging and expanding production possibilities, as long as legal regulations are respected. The conclusion is that the integration of technical management, scientific research, and cultural appreciation is key to ensuring the quality and competitiveness of cachaça nationally and internationally.