Technology of cachaca

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dc.contributor.authorCosta, Gustavo Henrique Gravatim
dc.contributor.authorTeixeira, Vitor [UNESP]
dc.contributor.authorSilva, Aline Ferreira [UNESP]
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T10:32:15Z
dc.date.available2021-06-25T10:32:15Z
dc.date.issued2021-01-27
dc.description.abstractThis chapter shows the technology of cachaca production. Cachaca is a Brazilian spirit beverage that is obtained from distillation of sugarcane juice fermented by yeast. The beverage has been produced in Brazil for over 400 years and, in the last 20 years, it has also been consumed in Europe and North America. We show the parameters that may influence the chemical and sensory quality characteristics of this beverage, approaching the raw material, the juice extraction and its treatment, fermentation process, distillation and Brazilian regulations.en
dc.description.affiliationDepartment of Exact and Earth Science Minas Gerais State University (UEMG)-Frutal Unit
dc.description.affiliationDepartment of Technology Sao Paulo State University (Unesp) Faculty of Agricultural and Veterinary Science
dc.description.affiliationUnespDepartment of Technology Sao Paulo State University (Unesp) Faculty of Agricultural and Veterinary Science
dc.format.extent1-28
dc.identifier.citationFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages, p. 1-28.
dc.identifier.scopus2-s2.0-85107487524
dc.identifier.urihttp://hdl.handle.net/11449/206451
dc.language.isoeng
dc.relation.ispartofFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages
dc.sourceScopus
dc.subjectBrazilian beverage
dc.subjectSpirit
dc.subjectSugarcane
dc.titleTechnology of cachacaen
dc.typeCapítulo de livro

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