Improvement of the Chemical Quality of Cachaça.

Highlights: Previous studies have addressed the difficulty of complying with the Good Manufacturing Practices of Cachaça producers based on the high number of samples that fall outside the parameters required by legislation; Improving the chemical and sensory quality of Cachaça is a crucial factor in increasing exports of this distillate; The current study demonstrates the levels of contaminants found in 531 samples of Cachaça between the years 2021 and 2023. The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaça samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation. [ABSTRACT FROM AUTHOR]