Monografias de Especialização
O processo de produção da cachaça artesanal e sua importância comercial
Fecha
2011-08-04Autor
Ana Marcia Lara de Oliveira
Institución
Resumen
SUMMARY: Background: In recent years the rum is no longer a popular beverage gaining greater visibility, making it a fine drink that appeals most demanding palates, and even export. Cachaça is a distilled alcoholic beverage obtained from cane sugar. Craft production of this beverage involves fermentative microorganisms, mainly the species Saccharomyces cerevisiae. The use of selected strains and care during the production chain of cachaça are determining factors in the final product quality. For the development of this work was a literature review of recent research related to the production of artisanal cachaça and the commercial importance of this production in the Brazilian economy. Conclusion: After this study it was found that the quality of the final product depends on the success at all stages of production, from choosing the variety of cane sugar to the aging of rum. Another important fact is that most producers craft operates in secrecy, leading to the production of wine of inferior quality that do not meet legal requirements and may even be harmful to consumers.