Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains.
E A BarbosaM T SouzaR H S DinizF Godoy-SantosF Faria-OliveiraL F M CorreaF AlvarezM X CoutrimRobson José de Cássia Franco AfonsoI M CastroR L BrandãoPublished in: Journal of applied microbiology (2016)
This study suggests that the use of selected yeast strains could contribute to obtain a cachaça similar to those produced traditionally, while getting wide acceptation in the market, yet presenting more homogeneous organoleptic characteristics, and thus contributing to the PDO implementation.