This review provides a comprehensive analysis of the production, classification, and quality
control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural …

The production of fruit distillates is still considered a new concept, with not many studies yet
published in this subject, namely regarding the use and direct exploitation of fruits. In Brazil …

Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling
wine from fermented sugarcane must, and has an alcohol content of 38 to 48%(v/v) at 20 ºC …

Objetivo: Realizar un estudio preliminar en la etapa de fermentación alcohólica del empleo
de mezcla de jugo de los filtros, miel final y meladura. Materiales y Métodos: Se realizó un …

The production of cachaça in Brazil is a historical and cultural practice that has been gaining
ground in the commercial sector with the marketing of its product with new labels, derivatives …

This paper describes the monitoring of ethyl carbamate concentration in sugar cane spirit
from industrial distilleries in Brazil. In total, 18 distilleries from Minas Gerais and São Paulo …

In this research, an evaluation of different alternatives for obtaining ethanol from mixtures of
secondary juices and sugarcane molasses is carried out at Jesús Rabí distillery. For the …

En la presente investigación se realiza una evaluación de diferentes alternativas para la
obtención de etanol a partir de mezclas de jugos secundarios y melazas de caña de azúcar …

Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling
wine from fermented sugarcane must, and has an alcohol content of 38 to 48%(v/v) at 20 ºC …