1. Akubor PI, Obio SO, Nwadomere KA, Obiomah E (2003) Production and quality evaluation of banana wine. Plant Foods Hum Nutr 58:1–6
2. Alves RE, Filgueiras HCA, Moura CFH (2000) In: Alves RE, Filgueiras HAC, Moura CFH (eds) Caracterização de frutas nativas da América Latina, vol 9 (Série Frutas Nativas). Jaboticabal, SP, Brazil, pp 15–18
3. Andrade JS, Pantoja L, Maeda RN (2003) Melhoria do rendimento e do processo de obtenção da bebida alcoólica de pupunha (Bactris gasipaes Kunth). Cienc Tecnol Alimentos 23:34–38
4. Association of Official Analytical Chemistry (1992) Official methods of analysis of the association of official analytical chemistry, 15th edn. AOAC, Washington
5. Bernardi TL, Pereira GVM, Cardoso PG, Dias ES, Schwan RF (2008) Saccharomyces cerevisiae strains associated with the production of cachaca: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP). World J Microbiol Biotechnol 43:2705–2712. doi: 10.1007/s11274-008-9799-y