Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac-Reference-Cited by-同舟云学术

Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac

Published:2017-04 Issue:2 Volume:123 Page:232-241
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Santiago Wilder Douglas¹,Cardoso Maria das Graças¹,Nelson David Lee²

Affiliation:

1. Department of Chemistry; Federal University of Lavras; C.P. 3037 37200-000 Lavras Minas Gerais Brazil

2. Pro-Rector of Research and Graduate Program; Federal University of the Jequitinhonha and Mucuri Valleys; Diamantina MG Brazil

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Sebrae 2008 Evolução histórica do mercado de cachaça http://www.sebrae.com.br

2. Sebrae 2014 Potencial da cachaça brasileira http://www.sebrae.com.br

3. Determinação de marcadores de envelhecimento em cachaças;Aquino;Cienc. Tecnol. Aliment.,2006

4. Brasil 2005 Ministério da Agricultura, Pecuária e Abastecimento

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