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Publicação:
Sugar cane spirits: cachaca and rum production and sensory properties

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dc.contributor.authorFaria, J. B.
dc.contributor.authorPiggott, J.
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-07-29T11:52:14Z
dc.date.available2023-07-29T11:52:14Z
dc.date.issued2012-01-01
dc.description.abstractThe production of cachaca, a distilled spirit made directly from sugar cane juice and rum obtained by fermenting molasses, a by-product of the sugar industry, are comparatively presented. The main differences, from raw material to fermentation, distillation and aging process are pointed out, in order to explain the resulting composition and distinct sensory characteristics of these two beverages and to show the importance of the sensory quality control, during all the production process.en
dc.description.affiliationUniv Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.format.extent348-358
dc.identifier.citationAlcoholic Beverages: Sensory Evaluation and Consumer Research. Cambridge: Woodhead Publ Ltd, n. 225, p. 348-358, 2012.
dc.identifier.issn2042-8049
dc.identifier.urihttp://hdl.handle.net/11449/245347
dc.identifier.wosWOS:000310214400018
dc.language.isoeng
dc.publisherWoodhead Publ Ltd
dc.relation.ispartofAlcoholic Beverages: Sensory Evaluation And Consumer Research
dc.sourceWeb of Science
dc.subjectcachaca
dc.subjectrum
dc.subjectsugar cane
dc.subjectmolasses
dc.subjectfermentation
dc.subjectdistillation
dc.subjectsensory quality control
dc.titleSugar cane spirits: cachaca and rum production and sensory propertiesen
dc.typeArtigo
dcterms.rightsHolderWoodhead Publ Ltd
dspace.entity.typePublication
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas