Technology of cachaca

Detalhes bibliográficos
Autor(a) principal: Costa, Gustavo Henrique Gravatim
Data de Publicação: 2021
Outros Autores: Teixeira, Vitor [UNESP], Silva, Aline Ferreira [UNESP]
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/206451
Resumo: This 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.
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spelling Technology of cachacaBrazilian beverageSpiritSugarcaneThis 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.Department of Exact and Earth Science Minas Gerais State University (UEMG)-Frutal UnitDepartment of Technology Sao Paulo State University (Unesp) Faculty of Agricultural and Veterinary ScienceDepartment of Technology Sao Paulo State University (Unesp) Faculty of Agricultural and Veterinary ScienceUniversidade Estadual de Maringá (UEM)Universidade Estadual Paulista (Unesp)Costa, Gustavo Henrique GravatimTeixeira, Vitor [UNESP]Silva, Aline Ferreira [UNESP]2021-06-25T10:32:15Z2021-06-25T10:32:15Z2021-01-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart1-28Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages, p. 1-28.http://hdl.handle.net/11449/2064512-s2.0-85107487524Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beveragesinfo:eu-repo/semantics/openAccess2021-10-23T04:53:31Zoai:repositorio.unesp.br:11449/206451Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:57:53.760376Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Technology of cachaca
title Technology of cachaca
spellingShingle Technology of cachaca
Costa, Gustavo Henrique Gravatim
Brazilian beverage
Spirit
Sugarcane
title_short Technology of cachaca
title_full Technology of cachaca
title_fullStr Technology of cachaca
title_full_unstemmed Technology of cachaca
title_sort Technology of cachaca
author Costa, Gustavo Henrique Gravatim
author_facet Costa, Gustavo Henrique Gravatim
Teixeira, Vitor [UNESP]
Silva, Aline Ferreira [UNESP]
author_role author
author2 Teixeira, Vitor [UNESP]
Silva, Aline Ferreira [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual de Maringá (UEM)
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Costa, Gustavo Henrique Gravatim
Teixeira, Vitor [UNESP]
Silva, Aline Ferreira [UNESP]
dc.subject.por.fl_str_mv Brazilian beverage
Spirit
Sugarcane
topic Brazilian beverage
Spirit
Sugarcane
description This 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-25T10:32:15Z
2021-06-25T10:32:15Z
2021-01-27
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages, p. 1-28.
http://hdl.handle.net/11449/206451
2-s2.0-85107487524
identifier_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages, p. 1-28.
2-s2.0-85107487524
url http://hdl.handle.net/11449/206451
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1-28
dc.source.none.fl_str_mv Scopus
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_ 1808128296436629504

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