Maurício Bonatto Machado de Castilhos (Editor) – Universidade do Estado de Minas Gerais, Minas Gerais, Brazil
Vanildo Luiz Del Bianchi (Editor) – Professor and Researcher, São Paulo State University (UNESP), São José do Rio Pret, São Paulo, Brazil
Vitor Manfroi (Editor) – Professor and Researcher, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil

Series: Fermented Foods and Beverages in a Global Age
BISAC: TEC012000

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regarding distilled alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to offer evidence regarding the use of novel technologies in distilled alcoholic beverages and focuses on the importance of the relationship between chemical and sensory approaches. This information will be useful for distilled alcoholic beverage producers, scientists, professors, and as targeting material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters on the following subjects: cachaça, cognac, pisco, rum, mezcal and tequila, and tiquira (spirit of manioc), and provides information concerning the use of novel technologies in the distilled alcoholic beverage field, comparing them with the classical technologies used worldwide. Useful data is provided regarding the effects of these novel technologies on chemical properties and sensory wine acceptance, as well as on descriptive profiles aimed at assessing the changes promoted in the chemical profile of distilled alcoholic beverages as a result of the improvement of their quality and sensory uniqueness.