Cachaça production: from sugar cane to spirit Article Swipe
Vanessa Pedro da Silva
,
Jéssica Barbosa De Souza
,
Angela Lima Menêses de Queiroz
,
Normando Ribeiro‐Filho
,
Taliana Kênia Alencar Bezerra
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.58430/jib.v129i4.40
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.58430/jib.v129i4.40
Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaça production, covering regulation, process control, product quality and future developments. What are the main findings: The production of Cachaça observes well defined regulations, with its processes encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and the varirty of sugar cane in shaping the sensory profile of cachaça. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. Fermentation of cachaça is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit using copper still pots and ageing in tropical wood barrels remain prevalent in the industry. Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaça. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives.
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Concepts
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.58430/jib.v129i4.40
- https://jib.ibd.org.uk/index.php/jib/article/download/40/37
- OA Status
- diamond
- Cited By
- 11
- References
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4389780866Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.58430/jib.v129i4.40Digital Object Identifier
- Title
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Cachaça production: from sugar cane to spiritWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-12-15Full publication date if available
- Authors
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Vanessa Pedro da Silva, Jéssica Barbosa De Souza, Angela Lima Menêses de Queiroz, Normando Ribeiro‐Filho, Taliana Kênia Alencar BezerraList of authors in order
- Landing page
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https://doi.org/10.58430/jib.v129i4.40Publisher landing page
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https://jib.ibd.org.uk/index.php/jib/article/download/40/37Direct link to full text PDF
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://jib.ibd.org.uk/index.php/jib/article/download/40/37Direct OA link when available
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Cane, Sugar cane, Sugar, Production (economics), Biotechnology, Business, Biology, Agricultural science, Food science, Economics, MacroeconomicsTop concepts (fields/topics) attached by OpenAlex
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11Total citation count in OpenAlex
- Citations by year (recent)
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2025: 9, 2024: 2Per-year citation counts (last 5 years)
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58Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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