The Spirit of Cacha & ccedil;a Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

This review provides a comprehensive analysis of the production, classification, and quality control of cachaca, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaca labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaca, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaca, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaca quality is examined, along with potential uses of vinasse, a cachaca by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaca production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaca. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaca industry.

Automated summary

This review provides a comprehensive analysis of the production, classification, and quality control of cachaca, a traditional Brazilian sugarcane spirit with significant cultural importance. It emphasizes the role of quality control in maintaining the spirit's integrity.