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

In this work the development and validation of analytical methodology for determination of
copper in sugarcane spirit samples is carried out. The digital image based (DIB) method was …

Sugarcane spirits and cachaça are distilled beverages derived from the fermentation of
sugarcane juice. The production of these spirits has significant influence on the economy of …

A novel, simple, and low-cost analytical procedure for in situ furfural determination in
sugarcane spirit (cachaça) samples based on the combination of a colorimetric spot test and …

This study focuses on the determination of the chemical profile of 24 non-aged Brazilian
artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and …

The aim of this study was to evaluate the chemical composition of sugar cane spirits,
fermented by different commercial Saccharomyces cerevisiae yeast strains and double …

BACKGROUND Cachaça is the distilled beverage typical of Brazil and can be subjected to
the aging process in wooden barrels. In addition to oak barrels, cachaça is also aged in …

The correlation between the chemical composition and the sensory data for 28 cachaça
samples was investigated using principal component analysis (PCA). A chemical model was …

This study aimed to assess the effect of irrigation on the sensory profile of wines from three
Galician white grapevine cultivars. Field experiments were carried out in 2011 and 2012 at …

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for
the control of bacterial contamination in the production of sugarcane spirit. The treatments …