Name: Use of Sugar in Cachaças Obtained Traditionally and by Redistillation: Effect on the Sensory Quality of the Drink (en Inglés)
Price: 34290.00 CLP
Availability: InStock
Author: Vitor Rocha Dos Santos; João Bosco Faria
ISBN: 9786208619022

portada Use of Sugar in Cachaças Obtained Traditionally and by Redistillation: Effect on the Sensory Quality of the Drink (en Inglés)

Use of Sugar in Cachaças Obtained Traditionally and by Redistillation: Effect on the Sensory Quality of the Drink (en Inglés)

Formato

Libro Físico

Editorial

Our Knowledge Publishing

Autor

Vitor Rocha Dos Santos; João Bosco Faria

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9786208619022

Use of Sugar in Cachaças Obtained Traditionally and by Redistillation: Effect on the Sensory Quality of the Drink (en Inglés)

Vitor Rocha Dos Santos; João Bosco Faria (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Use of Sugar in Cachaças Obtained Traditionally and by Redistillation: Effect on the Sensory Quality of the Drink (en Inglés)"

This book covers interesting aspects of one of the most widely consumed drinks in the world, sugar cane spirit, our cachaça. It is the second most consumed drink in Brazil, with production estimated at around 1.2 billion litres per year. In 2009, 10.83 million litres were exported. Among the main destination markets are Germany, the United States, Portugal and France (ALVES, 2009). Faced with the new demands of the market, producers are starting to worry about adding more value to the drink, investing in new technologies and improving staff, in quality control and offering more sophisticated packaging, with the aim of placing cachaça in the best consumption points in the country, alongside other distilled drinks that are already well-established in the country and the world. The addition of sugar has been used as a way of standardising the taste of some distilled beverages, with the aim of reducing the taste of ethanol and any sensory defects (CARDELLO and FARIA, 2000). The aim of this book is to show the effect of adding sugar on the sensory quality of cachaça by comparing traditionally obtained and redistilled samples containing different concentrations of sugar. Happy reading!