Bortoletto et al., 2018 - Google Patents
Good manufacturing practices, hazard analysis and critical control point plan proposal for distilleries of cachaçaBortoletto et al., 2018
View HTML- Document ID
- 13472711085989001398
- Author
- Bortoletto A
- Silvello G
- Alcarde A
- Publication year
- Publication venue
- Scientia Agricola
External Links
Snippet
Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and …
- 235000020062 cachaça 0 title abstract description 127
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
- C12G3/10—Increasing the alcohol content
- C12G3/12—Increasing the alcohol content by distillation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bortoletto et al. | Good manufacturing practices, hazard analysis and critical control point plan proposal for distilleries of cachaça | |
| Copetti et al. | Fungi and mycotoxins in cocoa: from farm to chocolate | |
| Tsakiris et al. | Grape brandy production, composition and sensory evaluation | |
| Govindarajan et al. | Ginger—chemistry, technology, and quality evaluation: part 1 | |
| Júnior et al. | Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit | |
| Lurton et al. | Cognac: production and aromatic characteristics | |
| Reynolds et al. | Magnitude of viticultural and enological effects. II. Relative impacts of cluster thinning and yeast strain on composition and sensory attributes of Chardonnay Musqué | |
| de Magalhães et al. | Occurrence of Ochratoxin A in Brazilian cocoa beans | |
| Santos et al. | Inoculated fermentation of orange juice (Citrus sinensis L.) for production of a citric fruit spirit | |
| Corbion et al. | An overview of spirits made from sugarcane juice | |
| Serafim et al. | Sugarcane spirits (cachaça) quality assurance and traceability: an analytical perspective | |
| Bortoletto | Rum and cachaça | |
| Aswathi et al. | Pulped natural/honey coffee process: An innovative approach | |
| da Silva et al. | Cachaça Production: from sugar cane to spirit | |
| KR20190049967A (en) | A distilled liquor with improved flavor by aging with oak and a method for preparing thereof | |
| Popović et al. | Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars | |
| Morales-Rodriguez et al. | Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans | |
| Schwarz et al. | Aromatic and sensorial characterization of “Moscato pyments”: an innovative beverage | |
| Kamelé et al. | Improvement of the quality of the cocoa during postharvest process in Côte d’Ivoire | |
| Palma et al. | Pisco, an Appellation of Origin from Peru: A review | |
| JP3474524B2 (en) | Shochu with increased terpenes and method for producing the same | |
| Silva et al. | Influence of the number of distillations on the composition of organic sugarcane spirit | |
| Musyimi | Production and characterization of mango (Mangifera indica) fruit wine | |
| JP5894095B2 (en) | Vinegar using ginkgo, method for producing the same, and method for producing alcohol using ginkgo | |
| Oliveira et al. | Production and characterization of a new mango distilled beverage |