DIAGNOSIS OF “CACHAÇA” PRODUCTION IN THE ORIZONA REGION, GOIÁS STATE, BRAZIL

Abstract

The aim of this work was to diagnose relevant aspects of the “cachaça” production and assess physical and chemical characteristics of white and aged “cachaça” produced in the region of Orizona, State of Goiás, Brazil. Qualitative research techniques (interviews and non systematic observations) and quantitative (application of structured questionnaire) were used for data collection. Twenty-one alembics were visited and thirty-four samples of “cachaça”, from the 2004 harvest, were collected, being thirty samples of white “cachaça” and four aged in oak cask. Alcohol, dry extract, and volatile acidity were determined, according to Brazilian standards. Despite the tradition, there are marked differences on the socioeconomic and technological levels among Orizona producers. Among white spirits, 23.3% of the samples were below the quality control standards established by the Brazilian legislation, regarding dry extract and alcohol, and 75.0% of the aged samples were below the quality control standards, as related to alcohol, indicating a lack of control of the process by producers. Producers could use simple techniques to improve production control and production processes and, thereby, the “cachaça” quality.

KEY-WORDS: Sugar cane; beverages; processing quality.