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Cachaça is a typical Brazilian spirit of significant economic and social relevance. The spirit may contain organic and inorganic contaminants that impair its quality, such as ethyl carbamate (EC), which is potentially carcinogenic. The study of factors that cause EC incidence is extremely important to produce cachaça with good physicochemical and sensory quality and for public health reasons. Therefore, this study aimed to analyze and quantify nitrogen (N) in sugarcane juice and correlate it with the EC levels, with copper (Cu) as precursor, in cachaça from stills, produced from the sugar of three different sugarcane varieties (RB857515, RB966928 and RB855453). We used the plantation systems without fertilization and with organic and conventional fertilization. The EC and Cu levels were below the legislation threshold and the N levels were correlated with EC formation in different planting systems.

The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements. The varieties RB867515, RB962869 and RB85553 were cultivated in three distinct ways, planting without fertilization (OUTF); organic planting (ORGN) and conventional planting (CONV). The results showed that for the total esters, higher alcohols and coefficient of congeners present in the cachaça, the varieties and managements are dependent, unlike volatile acidity, total aldehydes, methyl alcohol and furfural. Therefore, the quality, origin and lineage of the sugarcane variety used for the production of cachaça were confirmed to influence the chemical concentrations of the volatile compounds of the beverage, modifying its chemical profile. It is worth reinforcing that none of the volatiles presented concentration above that allowed by the Brazilian legislation.

Ethyl carbamate (EC) (NH2COOCH2CH3) is found in cachaca, and its presence in the beverage is conspicuous for its toxicity. Copper, the metal of choice used in the construction of stills, is also considered a beverage contaminant and is often related to the presence of EC in beverages. The study aimed to monitor the quality of cachaca by measuring the presence of copper and EC, and comparing the influences of sugarcane cultivation systems on the concentration of these contaminants. The varieties, RB 867515, RB 962869 and RB 85553, were cultivated under the following management systems: planting without fertilization; organic planting; and conventional planting. For cultivation, a completely randomized design in a factorial scheme of 3 varieties × 3 managements was used as experimental planning, in 4 replications. The concentrations of copper and EC in beverages were evaluated and submitted to univariate analysis of variance (p ≤ 0.05). The organic and conventional systems presented no significant variations in copper content, both of which are recommended for the planting of sugarcane as raw material for cachaca. From amongst the varieties evaluated, RB966928 presented the lowest concentrations of copper for the organic and conventional systems, and was the most recommended for the production of cachaca. To evaluate the EC concentration (μg L–1) in the cachacas produced, all beverages were considered in accordance with national legislation. Significant differences were observed between them, but the conventional and organic systems are favored for deployment in the cultivation of sugarcane as the raw material of cachaca. The same applies to the RB966928, RB867515 and RB855453 varieties.