SciELO Analytics (Beta)

publishing year	previous	first author	document title
2009	Food Science and Technology (Campinas)	Asquieri, Eduardo Ramirez	Jabuticaba fruit aguardiente made from skin and sediments resulting from the production of fermented jabuticaba
2012	Ciência Rural	Gabriel, Afra Vital Matos Dias	Efeito da fermentação natural e do envelhecimento sobre a qualidade química e sensorial de cachaça orgânica Brasileira
2016	Brazilian Journal of Food Technology	Santos, Vitor Rocha dos	The effect of sugar addition and the ageing process on the sensory quality of sugarcane spirit samples obtained traditionally and by redistillation
2017	Revista Ciência Agronômica	Duarte, Felipe Cimino	Cachaças orgânicas brasileiras: perfil físico-químico e cromatográfico
2020	Brazilian Journal of Food Technology	Silva, Arthur Paron de	Chemical composition of sugar cane spirit produced from different distillation methods
2011	Revista Brasileira de Engenharia Agrícola e Ambiental	Catão, Catarina G.	Quality of wood of five forestal species for aging of 'cachaça'
2010	Food Science and Technology (Campinas)	Alcarde, André Ricardo	Aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged in casks of different types of woods
2008	Food Science and Technology (Campinas)	Miranda, Mariana Branco de	Chemical profile of aguardente - Brazilian sugar cane alcoholic drink - aged in oak casks