Cachaca was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra ...

Sugarcane spirit extracts of six different Brazilian woods for potential use in manufacturing aging casks were compared with similar extracts of five oak samples from different geographic origin and heat treatment regarding: ...

Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the ...

The aging process improves the sensorial quality of “cachaça”, resulting fi nal products that attend the growing marketing quality expectatives. The reduction of the time to obtain the aging benefi ts has been tried out, ...