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.

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.

Evaluation of cardiovascular risk biomarkers after moderate consumption of red wine and cachaça in a randomized crossover trial: The Wine and Cachaça Study (WICAS).

INTRODUCTION: Moderate daily consumption of alcohol (MDCA) is associated with cardiovascular risk (CVR) reduction in observational studies. Some researches have suggested that this benefit may be associated not only with red wine consumption but also with other beverages. However, there are no clinical trials evaluating the possible CVR benefit of Brazilian spirit (cachaça) in humans. METHODS: This is a prospective, randomized, crossover study including healthy individuals initially assigned to a MDCA of cachaça or red wine for a period of 4 weeks. After a one-week abstinence period, the type of drink was changed for another 4 weeks of intervention. The MDCA for both beverages was determined as a dose equivalent to 28 g of ethanol per day for men and 14 g for women. CVR biomarkers analyses were performed before and after each intervention to assess the serologic status of C-reactive protein, lipid profile, platelet aggregation and glycemic profile. This study is registered on the ISRCTN platform under number 15978506. RESULTS: Of the 42 subjects initially randomized, 2 refused to continue in the study. The median age was 44.3 ± 10.3 years and 19 were male (47.5%). Adherence to the protocol was considered ideal with 100% regular use in both interventions and only 3 individuals in each intervention group reported alcohol abuse. There was no significant variation in anthropometric measurements during the study, except for weight gain (0.7 kg) in the red wine group (p = 0.005). The median of the delta of platelet aggregation for MDCA of cachaça was 1.2% (-1.1 to 5.3) and the median of the delta to the MDCA of wine was -1.6% (-4.5 to 2) (p = 0.02). The other biomarkers didn't show any statistically significant variation. CONCLUSION: Moderate consumption of wine and cachaça was related to variation in laboratory biomarkers of CVR related to atherosclerosis. There was significant weight gain during the period of wine consumption and there was observed a difference between platelet aggregation values after both interventions.

Kinetic, thermodynamic and physical-chemical study of the removal of copper from cachaça using coconut fibers.

The use of coconut fiber as a copper adsorbent in cachaça was optimised, and changes in the chemical quality of the beverage were observed by analytical techniques. The influence of the adsorbent mass and copper concentration parameters was investigated using the Central Composite Design, and the optimum condition was obtained through the use of Response Surface Methodology. The equilibrium of the adsorption reaction was obtained within 120 min. The kinetic data were better adjusted for the Elovich model (Elovich and Zhabrova 1939) and the isotherm data for the Sips model (Sips 1948). The maximum adsorption capacity was 1.38 mg g-1. Slight changes in the physicochemical quality of the beverage were observed, including a decrease in volatile acidity and alcohol content. Copper levels in cachaça decreased from 8.57 mg L-1 to 4.97 mg L-1 after adsorption. Therefore, the use of biomass as a metal ion adsorbent in beverages can be successfully employed.

A high-throughput, cheap, and green method for determination of ethanol in cachaça and vodka using 96-well-plate images.

A high-throughput method for the determination of ethanol in vodka and cachaça using 96-well-plate digital images was proposed and validated. The standard method consists of beverage distillation, measuring its density using a pycnometer, and converting it into ethanol content. It is simple, but it is time-consuming and susceptive to error. The proposed method exploits the suppression of phenolphthalein ionization by ethanol in an alkaline solution and the fading of the pink solution was converted into ethanol content. It consists in mixing 1 mL of sample with 0.1 mL of an alkaline phenolphthalein solution. 96-well-plate images were acquired using a desktop scanner. Red, green, and blue (RGB) values from the 96 wells were automatically extracted using ReadPlate (ImageJ plugin). Then, RGB values were exported to a spreadsheet that converted these values into analytical signals and calculated the ethanol content in beverages. The ethanol content of cachaças and vodkas was 33-45% (v/v) and it was also the linear range of the proposed method. The method's precision was evaluated using relative standard deviation (RSD). Five cachaças and three vodkas were analyzed. Each beverage was analyzed six times on the same day (intra-day repeatability) and three consecutive days (inter-day repeatability) by three different analysts (inter-analyst repeatability). The intra-day repeatability average was 1.7% (1.2-2.2% range), the intra-day repeatability average was 2.6% (1.9-3.5% range), and the inter-analyst repeatability average was 4% (2.6-6.2% range). Accuracy was evaluated by comparing the proposed method with the standard method using a percent error and a paired t-test. The average percent error was 1.9%, in the paired t-test, the p-value average value was 0.25. The proposed method can analyze 12 samples in 30 min, whereas the standard method spends around 1 h on each sample. Thus, the proposed method provides high-throughput compared with the standard method.

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.

Comparative Genomics Supports That Brazilian Bioethanol Saccharomyces cerevisiae Comprise a Unified Group of Domesticated Strains Related to Cachaça Spirit Yeasts.

Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288C and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of a particular family of SAM-dependent methyl transferases, rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

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.

A novel digital image method for determination of reducing sugars in aged and non-aged cachaças employing a smartphone.

For the first time, a method is proposed for colorimetric determination of reducing sugars in cachaça employing digital image and a smartphone as detector. The method was based on the reduction of Cu(II) to Cu(I) by sugars and followed by the formation of a colored Cu(I)-Neocuproine complex. A calibration curve was linear from 0.1 to 15 g L-1 for glucose and fructose with limits of detection of 0.012 g L-1 and 0.010 g L-1, respectively. It was observed that the non-aged cachaças, known for having inferior flavors and aromas, had a reducing sugar content three times higher than the aged cachaças, once a common practice among producers is to add sugar to adjust sensory deficits in the final product. Furthermore, the method is simple, does not require complex technical knowledge and it could be used as a tool to check possible fraud, adulteration or non-compliance to the law.

Multidimensional capillary liquid chromatography-tandem mass spectrometry for the determination of multiclass pesticides in "sugarcane spirits" (cachaças).

Cachaça or "sugarcane spirit" is a Brazilian beverage considered the third most consumed beverage worldwide. Sugarcane, its raw material, is one of the main crops developed in the country, placing Brazil as the largest producer of this commodity on a global scale. Considering the growth in sugarcane production, many farmers use pesticides in their crops. However, excess pesticides can be accumulated in products derived from sugarcane, creating an environmental and public health concern. In this context, the development of analytical methods capable of identifying residues of pesticides in cachaças and other sugarcane-derived products is essential to ensure the beverage's quality. This work presents a method to quantify multiclass pesticides in Brazilian sugarcane spirits (cachaças) through an automated multidimensional system. The first dimension consists of an extraction column packed with a graphene-silica phase, followed by a capillary liquid chromatography-tandem mass spectrometry system as the second dimension. The method was optimized by an experimental design, in which the influence of three variables was evaluated on the extraction process: percentage of acetonitrile, loading flow, and loading time. Afterward, twenty-two cachaças were analyzed to ascertain the applicability of the proposed method. The analyses reported five samples containing clomazone (a type of herbicide widely used in sugarcane production). The method showed good linearity under optimized conditions, with correlation coefficients greater than 0.981, and limits of detection and quantification of 5 µg L-1 and 10 µg L-1, respectively. The herein discussed results suggest that the proposed method could be a practical option for identifying pesticides in beverages. Graphical Abstract.

A new highly selective colorimetric Schiff base chemosensor for determining the copper content in artisanal cachaças.

This work demonstrated the feasibility of applying the Schiff base 5-bromo-2-salicyl-beta-alanine as a colorimetric chemosensor for the spectrophotometric quantification of the copper content in artisanal cachaças. For this, the experimental conditions were optimized to obtain an efficient, sensitive, reversible, and highly selective chemosensor to Cu2+ ions. The complex stoichiometry was 1:1, with a formation constant of 5.82 × 102 L mol-1 and molar absorptivity of 5.82 × 103 mol L-1 cm-1. Then, a spectrophotometric analytical method was developed and validated according to the Brazilian legislation. The linearity of the analytical curve was demonstrated by ANOVA, at a confidence level of 95%. The limits of detection and quantification were 0.0659 and 0.200 mg L-1, respectively. The coefficients of variation for both the intra- and inter-day precisions were lower than 3.83%, and the accuracy presented a mean recovery of 100.55 ±â€¯2.87%. The absence of a matrix effect was confirmed by the standard addition method, and the copper content in three artisanal cachaças from different geographical origins was estimated as lower than 2.93 mg L-1. This result was in accordance with the Brazilian legislation but reinforces the need to carry out stricter quality control to achieve exportation standards. Therefore, the proposed method can be considered a simple, selective, linear, precise, and accurate tool that involves only a simple complexation reaction through the addition of the chemosensor solution in a buffered medium. As a consequence, the simplicity, practicality, rapidity, and low cost of synthesis of the proposed Schiff base chemosensor are highlighted.

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy.

In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.

Effects of cachaça, a typical Brazilian alcoholic beverage, on submandibular glands of rats: a histomorphometric and biochemical study.

OBJECTIVE: This study aimed to evaluate the effects of chronic consumption of cachaça, a Brazilian beverage containing alcohol, on submandibular glands (SM) of rats by using histomorphometric and biochemical parameters. MATERIALS AND METHODS: Twenty-four male rats (40 days of age) were assigned into the following four groups (n = 6): two control groups for 75 days (C75) and 105 days (C105), and two experimental groups of cachaça ingestion with ascending concentrations for consecutive 75 days (CA75) and 105 days (CA105). On the right SM glands, the striated, granular and acini ducts were processed for histomorphometric analysis. The left SM glands were weighed and stored at - 80 °C, to evaluate through biochemical tests carried out by spectrophotometric methods, the functional activity of total acid phosphatase (TAP), tartrate-resistant acid phosphatase (TRAP), and alkaline phosphatase (ALP) and to determine the mucin levels. RESULTS: The absolute and relative weights of the SM glands in both experimental groups were reduced in relation to the controls (p < 0.05). The histomorphometric analysis showed a significant reduction of the acini area (p < 0.05) and non-relevant reduction of striated ducts (p > 0.05). The granular ducts did not show a significant increase of the area (p > 0.05). The TAP and TRAP activities were significantly decreased in the experimental groups (p < 0.05), while the ALP functional activity decreased moderately (p > 0.05). Mucin levels also had a significant reduction when compared with the control groups (p < 0.05). CONCLUSIONS: Chronic consumption of cachaça can cause morphological changes associated with glandular atrophy, loss of biochemical functionality of phosphatases, and the reduction of mucin synthesis. CLINICAL RELEVANCE: The consumption of cachaça can compromise the functions of the submandibular glands by altering their morphology and enzymatic activity.

Simultaneous metal determination in artisanal cachaça by using voltammetry and multivariate calibration.

In this study, square wave anodic stripping voltammetry using two different types of electrodes (carbon nanotube electrode and graphite electrode) was combined with chemometric methods - partial least squares (PLS) and artificial neural networks (ANN) for determining copper, zinc, cadmium and lead in cachaça. The objectives were comparison of methods developed and the verification of the quality of artisanal cachaças in terms of metal content. For the development of the methodology, inductively coupled plasma optical emission spectrometry (ICP OES) was used as reference technique. The performance of multivariate models obtained was evaluated by the coefficient of determination (R2) and root mean square error of prediction (RMSEP). F test was utilized for comparing methods at confidence level of 95%. Better results were observed by using carbon nanotube electrode regardless of the multivariate method proposed. The methodology is simple, fast, and inexpensive and it can be used in quality control laboratories.

Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples.

Sugarcane spirits and cachaça are distilled beverages derived from the fermentation of sugarcane juice. The production of these spirits has significant influence on the economy of several regions in Brazil, being the third most consumed distilled beverage in the world. To ensure the safety for human consumption and also to add value to these products, it is imperative to apply quality control techniques. The complexity of food matrices along with the fact that the currently used instrumental techniques have several disadvantages, such as being expensive, laborious and time-consuming, have turned research attention to multivariate analysis techniques. In consequence, chemometric techniques have been applied in laboratories around the world aiming at data reduction, pattern recognition, cluster analysis, classification and quantification of data. This article provides an overview of the application of analytical techniques with nonsupervised and supervised pattern recognition methods for the analysis of sugarcane spirits samples. Assessments discussed include promising results for the discrimination among samples, verification of adulteration, tendencies in sensorial characteristics as well as relationships between chemical information and the geographical origins.

High-affinity transport, cyanide-resistant respiration, and ethanol production under aerobiosis underlying efficient high glycerol consumption by Wickerhamomyces anomalus.

Wickerhamomyces anomalus strain LBCM1105 was originally isolated from the wort of cachaça (the Brazilian fermented sugarcane juice-derived Brazilian spirit) and has been shown to grow exceptionally well at high amounts of glycerol. This paramount residue from the biodiesel industry is a promising cheap carbon source for yeast biotechnology. The assessment of the physiological traits underlying the W. anomalus glycerol consumption ability in opposition to Saccharomyces cerevisiae is presented. A new WaStl1 concentrative glycerol-H+ symporter with twice the affinity of S. cerevisiae was identified. As in this yeast, WaSTL1 is repressed by glucose and derepressed/induced by glycerol but much more highly expressed. Moreover, LBCM1105 aerobically growing on glycerol was found to produce ethanol, providing a redox escape to compensate the redox imbalance at the level of cyanide-resistant respiration (CRR) and glycerol 3P shuttle. This work is critical for understanding the utilization of glycerol by non-Saccharomyces yeasts being indispensable to consider their industrial application feeding on biodiesel residue.

Simultaneous identification of the wood types in aged cachaças and their adulterations with wood extracts using digital images and SPA-LDA.

Cachaça is a sugarcane-derived alcoholic spirit exclusively produced in Brazil. It can be aged in barrels made from different types of wood, similar to other distilled beverages. The choice of wood type promotes different effects on color, flavor, aroma and consequently the price of cachaça, favoring fraudulent activities. This paper proposes the simultaneous identification of different wood types in aged cachaças and their adulterations with wood extracts using a digital-image based methodology employing color histograms obtained from digital images associated with pattern recognition methods, without any sample preparation step. Linear Discriminant Analysis, coupled with Successive Projections Algorithm for variable selection (SPA-LDA), obtained the best results, reaching accuracy, sensitivity, and specificity rates higher than 90.0% in the test set. This can be a rapid and reliable tool to prevent fraudulent labeling; ensuring that what is on the label reflects the quality of aged cachaças, affording security to consumers and regulatory agencies.

Simultaneous Extraction of Pesticides and Polycyclic Aromatic Hydrocarbons in Brazilian Cachaça Using a Modified QuEChERS Method Followed by Gas Chromatography Coupled to Tandem Mass Spectrometry Quantification.

A modified QuEChERS method was optimized for simultaneous extraction of 93 pesticides and 6 polycyclic aromatic hydrocarbons (PAHs) in cachaça. The procedure employed 20 mL of sample, 10 mL of dichloromethane, 1 g of NaCl, and 6 g of MgSO4. The methods were validated in accordance with pesticide tolerances set by the National Health Surveillance Agency of Brazil and government guidelines of Brazil and the European Union. The linearity of all curves was adequate, with calculated tr higher than the critical value, at the 95% confidence level. For pesticides, recoveries ranged between 86.7 and 118.2%, relative standard deviation (RSD) ≤ 20%, at least at two concentration levels, and limit of detection (LOD) and limit of quantitation (LOQ) were 2.5 and 10.0 µg L-1, respectively. For PAHs, recoveries ranged between 84.8 and 111.5%, RSD was between 6.2 and 27.3%, LOD and LOQ were 0.25 and 1.0 µg L-1, respectively. The combined standard uncertainty was lower than 50% of the relative expanded uncertainty value at concentration levels of greater relevance in both methods. Analyses of five commercial samples detected the presence of 9 pesticides (10.0-128.0 µg L-1) and 6 PAHs (2.0-4.0 µg L-1), indicating the need for a specific legislation for Brazilian cachaça.

Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts.

Vinasse is a waste obtained from the production of beverages, such as tequila and cachaça. The presence of acids, alcohols, sugars, minerals, amino acids, peptides, and nitrogen salts make vinasse a hazardous liquid waste to the environment, affecting the fauna, flora, and microbiota of rivers and lagoons. This study used biological treatment concomitant to volatile compound production. The yeasts used in the study were Saccharomyces cerevisiae (CCMA 0187 and CCMA 0188), Candida parapsilosis (CCMA 0544), and Pichia anomala (CCMA 0193). A higher percentage reduction in chemical and biochemical oxygen demand was observed in the tequila vinasse than in the cachaça vinasse. However, a higher production of volatile compounds was observed in the cachaça vinasse. C. parapsilosis CCMA 0544 produced the highest concentration of 2-phenylethanol (162 mg L-1). These results indicated that the environmental damage of vinasse can be reduced by treating vinasse with yeasts, and this treatment produces aroma compounds. This biological treatment has high economic potential, especially for the tequila industry.