Faria, J. B. [UNESP]2022-04-292022-04-292011-11-01Alcoholic Beverages: Sensory Evaluation and Consumer Research, p. 348-358.http://hdl.handle.net/11449/227765The 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.348-358engCachaçaDistillationFermentationMolassesRumSensory quality controlSugar caneCapítulo de livro10.1016/B978-0-85709-051-5.50017-12-s2.0-84902427891