Do campo ao copo: ciência, tecnologia e qualidade da cachaça

The eBook From Field to Glass: Science, Technology and Quality of Cachaça provides a comprehensive and scientifically grounded overview of the entire production chain of cachaça, integrating agronomic, microbiological, chemical, and technological aspects. The work examines the influence of sugarcane varieties, agricultural management, and maturation on juice composition and industrial performance, highlighting the impacts of pests, diseases, environmental conditions, and harvesting methods on raw material quality.

In the processing stage, the book details juice extraction, milling parameters, clarification techniques, microbiological control, and the physicochemical adjustments required for preparing the fermentation substrate. Fermentation is addressed with emphasis on yeast selection, metabolic efficiency, formation of volatile compounds, and factors that affect alcohol yield. Distillation is presented with focus on proper cuts, volatile congeners, and best practices for obtaining a high-quality spirit.

The book also covers storage and aging techniques in different woods, physicochemical quality standards required by legislation, and sensory evaluation methods. Finally, it discusses sustainable practices and residue management strategies aimed at reducing environmental impacts. This work serves as a robust and updated technical guide for producers, researchers, and professionals in the sugarcane and distilled beverage sectors.