Table of Contents
Table of Contents
Preface
Chapter 1. Technology of Cachaça
(Gustavo Henrique Gravatim Costa, Vitor Teixeira and Aline Ferreira Silva, Department of Exact and Earth Science, Minas Gerais State University [UEMG], Frutal Unit, Frutal, Minas Gerais, Brazil, and others)
Chapter 2. Cognac: A Technological, Chemical and Sensory Overview
(André Ricardo Alcarde and Aline Marques Bortoletto, Department of Agri-food Industry, Food and Nutrition, College of Agriculture “Luiz de Queiroz”, University of São Paulo, Piracicaba, SP, Brazil)
Chapter 3. Pisco: Model-Based Design of New Distillation Recipes
(Ricardo Luna, Pau Matias-Guiu, Francisco López and José R. Pérez-Correa, Center for Research and Innovation [CRI], Viña Concha y Toro, Pencahue, Chile, and others)
Chapter 4. Rum Aroma Compounds
(Jorge A. Pino, Department of Aromas, Food Industry Research Institute, Havana, Cuba)
Chapter 5. Mezcal and Tequila: Volatile Composition and Sensory Characteristics of Two Traditional Beverages
(Sergio Erick GarcĂa-BarrĂłn, Socorro Villanueva-Rodriguez and HĂ©ctor Escalona-BuendĂa, Centro de InvestigaciĂłn en AlimentaciĂłn y Desarrollo, Centro de InvestigaciĂłn y Desarrollo en AgrobiotecnologĂa Alimentaria, Santiago Tlapacoya, Hidalgo, Mexico, and others)
Chapter 6. Spirit of Manioc – Tiquira
(Francisco Albuquerque Bastos and Fernanda Carneiro Bastos, Department of Chemistry, Federal Institute of MaranhĂŁo, SĂŁo Luis, MaranhĂŁo, Brazil, and others)
Index