 |
 |
 |
 |
 |
 |
|
|
|
 |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
|
 |
|
|
 |
|
|
 |
|
 |
|
 |
|
|
|
 |
|
| |
|
|
 |
|
Analysis/ Quality
| When you distill a wine or
leavened must to make aguardente, despite the fact
that the fermentation was very regular and the distillation
operation was perfect, the result doesn't have a
pleasant, soft or "round" flavor. |
 |
|
Through natural ageing,
in oak barrels, Cachaça Carvalheira, as a result
of complex physical and chemical reactions that take place
inside the barrels, among the diverse components formed
in fermentation and in presence of oxygen, that penetrates
through wood pores, together with natural oak extracts,
mainly the "tanning bark", its sensorial qualities
improve significantly: they acquire a better aroma, aged
gold color, fine and velvety flavor.
It's know that by aging there is a deep reduction in alcoholic
degree and original product volume, however by the influence
of the years, very small portions of secondary products
appear, they are added to the main esters, also originated
during the conservation, and give to Cachaça Carvalheira
a set of noble qualities. To the result is given the suggestive
name of "round taste" and "amazing flavor".
The identity and quality standards of cachaças
Carvalheira are those defined by a Federal Decree Nº
2,314 of 04/09/97, article 91 from Agriculture and Supplying
Ministry, whose indices are discriminated as follows:
Identity standard: |
38-54% alcohol per volume,
at 20°C |
Quality standard (maximum values)
in mg/100ml of alcohol, 100% |
| volatile acidity in ascetic acid |
150 |
| esters in acetate of etila |
200 |
| aldehydes in ascetic aldehyde |
30 |
| furfural |
5 |
| superior alcohols |
300 |
| methanol |
15 |
| copper |
5 |
| total of secondary components min. 200/max. |
650 |
|
| |
 |
|
|
 |
 |
|
 |
 |
|
|
