Sugar Cane Spirit Research Articles

Improvement of the Chemical Quality of Cachaça

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.

Greener method proposal for the determination of phenolic compounds and coumarins in aged sugarcane spirits using green bio-based solvents in HPLC-DAD-FLD system

High Performance Liquid Chromatography (HPLC) has been the most used analytical technique for analyzing phenolic compounds and coumarins in aged sugarcane spirit samples. It requires a significant amount of organic solvents, often toxic, as the mobile phase. The use of green bio-based solvents is a good alternative in the implementing more eco-friendly methods. Therefore, this work aims to propose a greener chromatographic method for the determination of phenolic compounds and coumarins in sugarcane spirit samples aged in different woods, using bio-based organic solvents (ethanol and acetic acid) in HPLC system with diode array and fluorescence detectors. Different metric tools (AGREE, ComplexMoGAPI, BAGI and Analytical Eco-scale) were used to evaluate the greenness of the analytical method. The proposed method was rigorously validated: linearity (R2 ≥ 0.9901); LOD (0.05 to 0.55 mg l-1); LOQ (0.25 to 5.00 mg l-1); precision (0.13 % ≤ RSD ≤ 18.6 %). The concentrations of total phenolic compounds and coumarins were up to 7.22 mg l-1. The sugarcane spirit aged in umburana presented the highest concentration of total phenolic compounds and coumarins with emphasis on trans-cinnamic acid (4.74 ± 0.01 mg l-1) and catechin (1.22 ± 0.02 mg l-1). All samples presented coumarin concentrations (<5.00 mg l-1) within the limit acceptable by legislation (10 mg l-1). The AGREE score (0.72) showed that the proposed method was greener and sustainable compared to other methods. The application of new mobile phase using green bio-based solvents proved to be advantageous from a Green Analytical Chemistry point of view.

Lab-made automated parallel-dispersive pipette extraction device for the determination of polycyclic aromatic hydrocarbons in distilled beverages (sugarcane spirits) using HPLC-DAD

This work describes the development of a new automated parallel dispersive tip microextraction method (Au-Pa-DPX) for the determination of eleven polycyclic aromatic hydrocarbons (PAHs) in four samples of Brazilian sugarcane spirit beverages, with separation and detection done by the HPLC-DAD. The results obtained with the Au-Pa-DPX approach were also compared with those obtained via the conventional parallel manual DPX method with the same samples and optimized extraction process. Desorption solvent and cycles of desorption, cleaning and extraction were optimized using response surface methodology and univariate approaches. For the Au-Pa-DPX method, the coefficient of determination (R2) ranged from 0.9948 to 0.9997. The limits of detection and quantification were all 0.303 μg l-1 and 1.00 μg l-1, respectively. Interday and intraday precision ranged from 7.6 % to 31.7 % and 0.40 % to 15.8 %, respectively. For the manual parallel DPX method, the interday and intraday precision ranged from 8.2 % to 38.1 % and 5.40 % to 18.7 %, respectively. The relative recovery values obtained with the proposed method ranged from 53.29 to 124.94 %. The enrichment factors ranged from 15.13 to 22.35. The sum of PAH concentrations in the four samples ranged from undetected to 25.58 μg l-1. These results, when correlated to other methods, highlight the gains in regards to precision obtained with the automated apparatus. Furthermore, when compared to other methods from the literature, it is an interesting green alternative for the determination of these analytes and this sample, with high throughput (4.67 min per sample), low consumption of solvents and samples, generating less waste and reducing health risks to the analyst.

The Paradox of Alcohol and Food Affordability: Minimal Impact of Leading Beer and Cachaça Brands on Brazilian Household Income Amid Hazardous Drinking Patterns.

Alcohol consumption, associated with various cancers, mental disorders, and aggressive behavior, leads to three million deaths globally each year. In Brazil, the alcohol per capita consumption among drinkers aged 15 and over is 41.7 g of pure alcohol/day (~1 L beer/day), which falls into the risky consumption category and exceeds the global average by almost 30%. An effective way to mitigate alcohol-related harm is to increase its retail price. This study assesses the costs of consuming leading brands of beer and sugarcane spirit cachaça (Brazil's most popular alcoholic beverages) against the expenditure on staple foods. Data on food and alcoholic beverage prices were collected in João Pessoa, Brazil, for 2020 and 2021. The cost per gram of pure alcohol and food were considered to establish consumption patterns of 16.8 g/day (moderate), 41.7 g/day, and 83.4 g/day (heavy), distributed in three scenarios involving the beverages alone or combined (64% beer and 36% cachaça), and a balanced 2000 kcal/day staple diet. The study finds that all heavy consumption scenarios cost less or significantly less (cachaça alone) than a 2000 kcal/day staple diet, highlighting an urgent need for fiscal policies, such as a minimum unit pricing for alcohol, to address public health concerns.

Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with the food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research.

An Overview of Spirits Made from Sugarcane Juice.

Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.

The Spirit of Cachaça 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 cachaça, 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 cachaça 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 cachaça, 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 cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

Preliminary Study Regarding the Optimisation of the Accelerated Ageing of Sugar Cane Spirit by Applying Ultrasound-Assisted Extraction and White Oak Chips (Quercus alba)

The ageing of alcoholic beverages is a common practice in order to increase their quality and characteristic flavour. These changes during the ageing process are caused by a series of chemical reactions that take place between the wood extractable compounds, the distillate and the oxygen that passes through the wood. However, this process is slow and can take several years. This research focussed on optimising the use of Quercus alba chips and ultrasound in the accelerated ageing process of sugar cane spirit using the response surface methodology. The effect of temperature and ultrasound was analysed using a two-level factorial design type 22. Subsequently, the accelerated ageing process was optimised using response surface methodology. Temperature and time of exposure to ultrasound energy were the selected independent variables. As a response variable, the total polyphenol index (TPI) was selected. In addition, the CIELab method was used to determine the chromatic characteristics (L*, a*, b*) of the aged samples. Toasting had a negative effect on the TPI, whilst the oak chips that were untoasted and treated with ultrasound obtained the highest TPI yield (80.5–81.5 mg GAEeq/L). The TPI values obtained through the use of the accelerated ageing method suggest that this is more efficient than the traditional ageing process, as it leads to a decrease in the maturation period of sugar cane spirit. Regarding colour properties, a higher intensity of colour was found in the samples where the accelerated ageing method was applied. The temperature and sonication time of 48.9 °C and 18.8 min were the optimal parameters in order to obtain a TPI value (85 GAEeq./L) comparable to the Brandy Solera Reserve (12–18 months for the traditional method) for sugar cane spirit using the accelerated method. The findings of this research can contribute towards the development of new ageing processes of distillates, mainly in terms of decreasing ageing times.

A green method for the authentication of sugarcane spirit and prediction of density and alcohol content based on near infrared spectroscopy and chemometric tools

Cachaça is a Brazilian beverage obtained from the fermentation of sugarcane juice (sugarcane spirit) and is considered one of the most consumed alcoholic beverages in the world with a strong economic impact on the northeastern Brazil, more specifically in the Brejo. This microregion produces sugarcane spirits with high quality associated to edaphoclimatic conditions. In this sense, analysis for sample authentication and quality control that uses solvent-free, environmentally friendly, rapid and non-destructive methods is advantageous for cachaça producers and production chain. Thus, in this work commercial cachaça samples using near-infrared spectroscopy (NIRS) were classified based on geographical origin using one-class classification Data-Driven in Soft Independent Modelling of Class Analogy (DD-SIMCA) and One-Class Partial Least Squares (OCPLS) and predicted quality parameters of alcohol content and density based on different chemometric algorithms. A total of 150 sugarcane spirits samples were purchased from the Brazilian retail market being 100 from Brejo and 50 from other regions of Brazil. The one-class chemometric classification model was obtained with DD-SIMCA using the Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as preprocessing algorithm and sensibility was 96.70 % and specificity 100 % in the spectral range 7,290–11,726 cm−1. Satisfactory results were obtained in the model constructs for density and the chemometric model, iSPA-PLS algorithm with baseline offset as preprocessing, obtained root mean square errors of prediction (RMSEP) of 0.0011 mg/L and Relative Error of Prediction (REP) of 0.12 %. The chemometric model for alcohol content prediction used the iSPA-PLS algorithm with Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as algorithm as preprocessing obtaining RMSEP and REP of 0.69 and 1.81 % (v/v), respectively. Both models used the spectral range from 7,290–11,726 cm−1. The results reflected the potential of vibrational spectroscopy coupled with chemometrics to build reliable models for identifying the geographical origin of cachaça samples for predicting quality parameters in cachaça samples.

Laser-scribing fabrication of a disposable electrochemical device for forensic detection of crime facilitating drugs in beverage samples

A portable and disposable laser-scribed graphene (LSG) device was fabricated on polyetherimide (PEI) substrate for electrochemical detection of benzodiazepines (BZ) drugs such as diazepam (DZ) and midazolam (MZ) in commercial beverage samples. Morphological characterizations of the LSG material recorded by scanning electron microscopy (SEM) revealed the porous nature of the proposed electrochemical device, which contributed to the enhancement of the electroactive area. Besides, the structural and electrochemical characterizations performed by Raman spectroscopy, cyclic voltammetry (CV), and electrochemical impedance spectroscopy (EIS) measurements revealed that the PEI-LSG material presents highly disordered graphene-like structures and high electron transfer features, respectively. The electrochemical detection of DZ and MZ was carried out by Square Wave Voltammetry (SWV), whose analytical curves exhibited two linear intervals in concentrations ranging from 2.5 μmol L−1 to 25.0 μmol L−1 and from 25.0 μmol L−1 to 100.0 μmol L−1 for both BZ. We obtained limits of detection (LOD) and quantification (LOQ) of 0.66 and 2.18 μmol L−1 for DZ and 0.61 μmol L−1 and 2.01 μmol L−1 for MZ, respectively. The developed sensor was applied to detect DZ and MZ in commercial beverages such as juice, whisky, and sugarcane spirit samples to mimic potential forensic evidence of drug-facilitated crimes. The recoveries ranged from 97.1% to 117.2% for DZ and from 92.2% to 114.3% for MZ. In addition, the proposed method presented high manufacturing reproducibility (relative standard deviation (RSD) = 2.18% for DZ and RSD = 3.82% for MZ, n = 8 sensors) and adequate selectivity, highlighting the potential of PEI-LSG sensor as an excellent alternative method for forensic detection of crime facilitating drugs in commercial beverage samples.

Co‐detection of Copper and Lead in Artisanal Sugarcane Spirit Using Caffeic Acid‐modified Graphite Electrodes

AbstractCaffeic acid (CA)‐modified graphite electrodes [GE/poly(CA)] was applied to the co‐detection of copper and lead in artisanal sugarcane spirit using square‐wave anodic stripping voltammetry (SWASV). Electrochemical and morphological studies were performed, and a mechanism for polymerization was proposed. Electropolymerization, SWASV, and analysis conditions parameters were optimized. Interferents, repeatability, reproducibility, and addition and recovery tests were carried out. GE/poly(CA) shows a linear range from 15 to 705 μg/L with a limit of detection of 3.01 μg/L for Pb(II) and 4.50 μg/L for Cu(II). Real samples of artisanal sugarcane spirit were used, and the electrochemical results were compared with atomic absorption spectroscopy experiments.

Simple and cost-effective approaches for quantification of reducing sugar exploiting digital image analysis

Simple, low-cost, and fast analytical procedures for reducing sugar quantification in beverages are proposed by digital image analysis. The procedures are based on the colorimetric spot test reaction of the analyte with 3,5-dinitrosalicylic acid (DNS method) and its oxidation by the cupric ion (Cu 2+ ) (Benedict method). Digital images were acquired using a flatbed scanner and converted to RGB values. Values of channel G and R were taken as analytical responses for DNS and Benedict method, respectively, because of the complementarity with the color of the reaction product. Linear responses were observed in the glucose concentration range between 0.10 and 0.30 g L −1 , with a detection limit of 2.9 × 10 −2 g L −1 for the DNS method and from 1.0 to 5.0 g L −1 , with a detection limit of 0.5 g L −1 for the Benedict method. Recovery values between 97% and 103% were obtained in the addition and recovery experiments for both procedures. These analytical procedures were applied to different beverage samples (juice, coconut water, and sugar cane spirits) and the results were in close agreement with those obtained using a reference method, with a confidence level of 95%. • Simple and cost-effective procedures for reducing sugar determination in beverages. • Exploiting of DNS and Benedict colorimetric methods. • Environmentally friendly procedure exploiting 96-well microplate. • Detection based on digital images obtained with a commercial flatbed scanner.

Carbon dots on paper for determination of Cu2+ in sugar cane spirits samples for fluorescence digital image-based method

In the present work, we proposed for the first time a simple and low-cost fluorometric method based on digital image using a UV-LED chamber and a 3D platform made of biodegradable polyacid lactic (PLA) and carbon dots (CDs) obtained from rice functionalized with cuprizone for the determination of Cu2+ in sugar cane spirits, using a paper-based device. The synthesized CDs were characterized by the techniques of UV–Vis spectrophotometry, spectrofluorometry, dynamic light scattering, scanning electron microscopy, zeta potential. The CDs obtained using a green hydrothermal method from biomass proved to be selective for the determination of Cu2+ when functionalized with bis (cyclohexanone) oxaldihidrazone (CPZ). The mechanism of detection was based on the quenching of fluorescence emitted by the CDs due to the Cu2+. For excitation of the CDs/CPZ, a chamber was built with four UV-LED as radiation source with maximum emission at 370 nm. An opening at the top allows the smartphone to detect the fluorescence emitted by the CDs. The captured image was decomposed to red (R), green (G) and blue (B) values. The determination of Cu2+ in the sugar cane spirits samples was obtained in a linear range from 2.00 to 7.22 mg L−1 with LD of 0.23 mg L‑1 for B channel with R2 = 0.9993. Based on the recovery data from 87.60% to 112.4% the matrix effect was not found. Samples of sugar cane spirits were analyzed by the fluorescence digital image method and the atomic absorption spectrophotometry, and there are no significant differences for 95% confidence of the data obtained, and thus, the method developed was accurace for Cu2+ detection.

Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell.

Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP–OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça.

Determination of Ethyl Carbamate in Commercial Sweetened Sugar Cane Spirit by ESI-MS/MS Using Modified QuEChERS and 18-Crown-6/Trifluoroacetic Acid Spiking Additives

A fast, sensitive, and selective direct injection electrospray tandem mass spectrometry (DI‑ESI‑MS/MS) method that is able to quantify ethyl carbamate in commercial sweetened sugar cane spirit is described. The preparation method uses a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) with potassium carbonate added to sweetened sugar cane spirit to separate the aqueous phase from the ethanol phase. The aqueous phase contains sucrose that suppresses electrospray ionization. Ethyl carbamate supernatant from the ethanol phase is transferred and enriched with 18-crown-6/trifluoroacetic acid additives. The additives sequester metal cations reducing the ionization of sodium and potassium, favoring the detection of ethyl carbamate as sole protonated cations. The method was successfully applied for the quantification of eleven real samples and certified sugar cane spirit demonstrating its applicability for quality control and regulatory analysis. The method showed reliable analytical parameters compared to conventional gas chromatography mass spectrometry (GC-MS) method commonly used for ethyl carbamate analysis. DI-ESI-MS/MS method requires just a fast step sample clean up and presents consistent values for the limit of detection (LOD 48.0 μg L−1) and limit of quantification (LOQ 160.0 μg L−1). Furthermore, the recoveries obtained were close to 100%, with relative standard deviations below 10% of sample certificates.

Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

This study focuses on the determination of the chemical profile of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identified in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profile, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difficult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the compounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.

Low cost method for copper determination in sugarcane spirits using Photometrix UVC® embedded in smartphone

Analysis of digital images by smartphone was used for copper quantification in sugarcane spirit (cachaça) samples through the formation of blue complex between copper and cuprizone. An experimental design was carried out to evaluate the best complexation reaction conditions. Moreover, different image acquisition procedures (external camera coupled to a smartphone or the smartphone camera) with different regions of interest sizes, distances in image acquisition, and concentration ranges of the calibration curve and the influence of processing the curve in univariate and multivariate modes, by PLS, were evaluated. The results obtained in three real samples and two spikes were compared with those of UV–Vis spectrophotometry, used as a reference method, and they show the potential of the proposed method for the accurate determination of copper. When compared to traditional techniques, the proposed method has the advantages of portability and low cost in addition to requiring a smaller amount of reagents.

RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

ABSTRACT&#x0D; The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

A color reaction for the determination of Cu2+ in distilled beverages employing digital imaging

In this work, we describe for the first time the synthesis of a thiocarbazone for the selective determination of Cu2+ in distilled beverages. The method was based on the complexation reaction of Cu2+ with the thiocarbazone, and the colored product was analyzed using a smartphone application. The thiocarbazone reacts with Cu2+ to form a 1:1 (metal:ligand) complex. The Cu2+ complex was characterized by UV, IR and NMR spectral analyses. The proposed reaction yields a yellow color, and therefore, channel B of the RGB system was used in the analysis. After optimizing the reaction conditions, an analytical curve was obtained to determine Cu2+ concentrations ranging between 0.25 and 6.75 mg L−1; the use of 400 μL sample volumes led to a relative standard deviation (n = 5) of 3.2% and a detection limit of 0.18 mg L−1. Recovery experiments were performed with sugar cane spirits, whiskies and tequilas to evaluate the accuracy of the method, and the recovery obtained ranged from 80.5 to 112.2%.

Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production.

Distillation of fermented sugarcane juice produces both rum and cachaça, significant sources of revenue in Brazil and elsewhere. In this study, we provide a genomic analysis of a Saccharomyces cerevisiae strain isolated from a cachaça distillery in Brazil. We determined the complete genome sequence of a strain with high flocculation capacity, high tolerance to ethanol, osmotic and heat shock stress and high fermentation rates and compared the sequence with that of the reference S288c genome as well as those of two other cachaça strains. Single-nucleotide polymorphism analysis identified alterations in genes involved in nitrogen and organic compound metabolism, integrity of organelles and ion homeostasis. The strain exhibited fragmentation of several flocculation genes relative to the reference genome, as well as loss of a stop codon in the FLO8 gene, which encodes a transcription factor required for FLO gene expression. The strain contained no genes not present in the reference genome strain but did lack several genes, including asparaginase genes, maltose utilization loci, and several genes from the tandem array of the DUP240 family. The three cachaça strains lacked different sets of genes, but the asparaginase genes and several of the DUP240 genes were common deficiencies. This study provides new insights regarding the selective pressure of sugarcane fermentation on the genome of yeast strains and offers additional genetic resources for modern synthetic biology and genome editing tools.