Wood Casks
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. Avaliação sensorial de cachaça
The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classi
Química Nova. Publicado em: 2009
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2. Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar / Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit
It was studied the influence of storage time in wood casks, in amber glass containers and in transparent glass bottles in the formation of ethyl carbamate in cachaça. It was also verified the occurrence of ethyl carbamate, volatile acidity and alcoholic degree levels in cachaça and in industrial sugar cane spirit, relating them to the Brazilian State where
Publicado em: 2006