Sugar cane spirits: Cachaça and rum production and sensory properties

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dc.contributor.authorFaria, J. B. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-29T07:16:10Z
dc.date.available2022-04-29T07:16:10Z
dc.date.issued2011-11-01
dc.description.abstractThe production of cachaça, 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. © 2012 Woodhead Publishing Limited All rights reserved.en
dc.description.affiliationDepartamento de Alimentos e Nutrição Faculdade de Ciencias Farmaceuticas - UNESP, Rod. Araraquara-Jau, km 01 - Campus Universitario, 14.801-902 Araraquara-SP
dc.description.affiliationUnespDepartamento de Alimentos e Nutrição Faculdade de Ciencias Farmaceuticas - UNESP, Rod. Araraquara-Jau, km 01 - Campus Universitario, 14.801-902 Araraquara-SP
dc.format.extent348-358
dc.identifierhttp://dx.doi.org/10.1016/B978-0-85709-051-5.50017-1
dc.identifier.citationAlcoholic Beverages: Sensory Evaluation and Consumer Research, p. 348-358.
dc.identifier.doi10.1016/B978-0-85709-051-5.50017-1
dc.identifier.scopus2-s2.0-84902427891
dc.identifier.urihttp://hdl.handle.net/11449/227765
dc.language.isoeng
dc.relation.ispartofAlcoholic Beverages: Sensory Evaluation and Consumer Research
dc.sourceScopus
dc.subjectCachaça
dc.subjectDistillation
dc.subjectFermentation
dc.subjectMolasses
dc.subjectRum
dc.subjectSensory quality control
dc.subjectSugar cane
dc.titleSugar cane spirits: Cachaça and rum production and sensory propertiesen
dc.typeCapítulo de livro
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas