2018
DOI: 10.1590/1678-992x-2017-0040
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Abstract: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane har… Show more

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Cited by 18 publications
(13 citation statements)
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“…In addition, the implementation of new technology built on industry 4.0 foundations may also consider four aspects described by Lu and Weng (2018), namely, sensors, integration, intelligent and response systems. Considering cachaça is a market that suffers from competition from internationally established spirits like whiskey and gin, coupled with rudimentary industrial practices that, in a myriad of low tech producers, can generate contaminants (Bortoletto, et al, 2018), the few modernized Brazilian producers of cachaça are eager to adopt solutions that can address such specific and complex issues (Martins, et al, 2018). Additionally, government schemes are now coming online, with the Ministry for Agriculture engaged in a myriad of programs to support the development of this industry through new regulations, supply chain, marketing, R&D and innovation support initiatives (MAPA, 2011).…”
Section: Innovative Technologies Suitable For It Beverages: Industry mentioning
confidence: 99%
“…In addition, the implementation of new technology built on industry 4.0 foundations may also consider four aspects described by Lu and Weng (2018), namely, sensors, integration, intelligent and response systems. Considering cachaça is a market that suffers from competition from internationally established spirits like whiskey and gin, coupled with rudimentary industrial practices that, in a myriad of low tech producers, can generate contaminants (Bortoletto, et al, 2018), the few modernized Brazilian producers of cachaça are eager to adopt solutions that can address such specific and complex issues (Martins, et al, 2018). Additionally, government schemes are now coming online, with the Ministry for Agriculture engaged in a myriad of programs to support the development of this industry through new regulations, supply chain, marketing, R&D and innovation support initiatives (MAPA, 2011).…”
Section: Innovative Technologies Suitable For It Beverages: Industry mentioning
confidence: 99%
“…In addition to the focus on monitoring EC precursors in the process and storage of beverages, the identification of critical control points (CCPs) for good cachaça handling practices and the implementation of Hazard Analysis Critical Control Points (HACCP) in small plants (Bortoletto et al, 2018) are both imperative. Furthermore, the use of low-contamination cachaça in the production of cachaça has been the subject of recent research.…”
Section: Ethyl Carbamate (Ec)mentioning
confidence: 99%
“…DA is a valuable technique when one seeks to obtain information regarding appearance, aroma, flavor, or texture of different foods and beverages (Heymann & Ebeler, 2016). Sensory analysis is a tool that has been widely used to evaluate the effects of different processes on the quality of cachaça (Amorim, Schwan, & Duarte, 2016), to determine the drink's sensory characteristics (Barbieri da Silva Cruz et al, 2020), to evaluate hedonic and preference indexes (Odello et al, 2009), subside studies regarding the impact of different packaging and labels (Carneiro, Minim, Chaves, Silva, & Regazzi, 2010), evaluate the drink's quality based on sensory and physical–chemical parameters and evaluate the drink's acceptance by the customer (Bortoletto, Silvello, & Alcarde, 2018). However, although alcoholic beverages were the most represented category of products used for sensory descriptive analysis, there is still no description in the literature for DA of artisanal cachaça (Heymann & Ebeler, 2016; Lestringant et al, 2019; Piggott, 2011).…”
Section: Introductionmentioning
confidence: 99%