Aims In addition to being produced in ethanol metabolism, acetaldehyde occurs naturally in
alcoholic beverages. Limited epidemiological evidence points to acetaldehyde as an …

Among the family of sugarcane spirits, those made from juice are diverse and often
produced in a traditional way. They must be distinguished from other sugarcane spirits …

Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …

Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been
proposed as selected starters due to their contribution for the overall aroma and chemical …

Ethanol can be produced from cellulosic biomass in a process known as simultaneous
saccharification and fermentation (SSF). The presence of yeast together with the cellulolytic …

Fermentation is one of the oldest forms of food preservation in the world. In South America,
most fermented beverages are nondairy products featuring several other food raw materials …

This study provides the first attempt to analyse the influence of ammonium supplements on
sugar-cane juice fermentation and the flavour profile in a cachaça industrial process. The …

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

Hanseanispora species, including H. guilliermondii, are long known to be abundant in wine
grape-musts and to play a critical role in vinification by modulating, among other aspects, the …

The isolation and selection of yeast strains to improve the quality of the cachaça—Brazilian
Spirit—have been studied in our research group. Our strategy considers Saccharomyces …