Sugar cane spirits: cachaca and rum production and sensory properties

Detalhes bibliográficos
Autor(a) principal: Faria, J. B.
Data de Publicação: 2012
Outros Autores: Piggott, J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/245347
Resumo: The 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.
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spelling Sugar cane spirits: cachaca and rum production and sensory propertiescachacarumsugar canemolassesfermentationdistillationsensory quality controlThe 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.Univ Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP, BrazilUniv Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP, BrazilWoodhead Publ LtdUniversidade Estadual Paulista (UNESP)Faria, J. B.Piggott, J.2023-07-29T11:52:14Z2023-07-29T11:52:14Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article348-358Alcoholic Beverages: Sensory Evaluation and Consumer Research. Cambridge: Woodhead Publ Ltd, n. 225, p. 348-358, 2012.2042-8049http://hdl.handle.net/11449/245347WOS:000310214400018Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAlcoholic Beverages: Sensory Evaluation And Consumer Researchinfo:eu-repo/semantics/openAccess2024-06-21T12:47:00Zoai:repositorio.unesp.br:11449/245347Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:25:56.973332Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Sugar cane spirits: cachaca and rum production and sensory properties
title Sugar cane spirits: cachaca and rum production and sensory properties
spellingShingle Sugar cane spirits: cachaca and rum production and sensory properties
Faria, J. B.
cachaca
rum
sugar cane
molasses
fermentation
distillation
sensory quality control
title_short Sugar cane spirits: cachaca and rum production and sensory properties
title_full Sugar cane spirits: cachaca and rum production and sensory properties
title_fullStr Sugar cane spirits: cachaca and rum production and sensory properties
title_full_unstemmed Sugar cane spirits: cachaca and rum production and sensory properties
title_sort Sugar cane spirits: cachaca and rum production and sensory properties
author Faria, J. B.
author_facet Faria, J. B.
Piggott, J.
author_role author
author2 Piggott, J.
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Faria, J. B.
Piggott, J.
dc.subject.por.fl_str_mv cachaca
rum
sugar cane
molasses
fermentation
distillation
sensory quality control
topic cachaca
rum
sugar cane
molasses
fermentation
distillation
sensory quality control
description The 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
2023-07-29T11:52:14Z
2023-07-29T11:52:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Alcoholic Beverages: Sensory Evaluation and Consumer Research. Cambridge: Woodhead Publ Ltd, n. 225, p. 348-358, 2012.
2042-8049
http://hdl.handle.net/11449/245347
WOS:000310214400018
identifier_str_mv Alcoholic Beverages: Sensory Evaluation and Consumer Research. Cambridge: Woodhead Publ Ltd, n. 225, p. 348-358, 2012.
2042-8049
WOS:000310214400018
url http://hdl.handle.net/11449/245347
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Alcoholic Beverages: Sensory Evaluation And Consumer Research
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 348-358
dc.publisher.none.fl_str_mv Woodhead Publ Ltd
publisher.none.fl_str_mv Woodhead Publ Ltd
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129067055054848

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