Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaça

Since the composition of oak phenolics determines to a great extent the characteristics of aged spirits, thermal treatment of Imburana and Balm wood extracts was investigated in connection with oak. The concentrations of vanillic and syringic acids, vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde determined by high-performance liquid chromatography (HPLC) were used as quality parameters of toasting. The contents of relevant phenolic compounds were significantly different among the studied woods. It is suggested that each specific wood requires particular conditions during thermal treatment in order to be applied for attaining required sensorial qualities in aged cachaças.