Details
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 García-Barrón, Socorro Villanueva-Rodriguez and Héctor Escalona-Buendía, Centro de Investigación en Alimentación y Desarrollo, Centro de Investigación y Desarrollo en Agrobiotecnología 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 Maranhão, São Luis, Maranhão, Brazil, and others)
Index