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Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation

Amanda F Reitenbach1, Adriana Sturion Lorenzi2, Nicole P Catibe3

  • 1Laboratory of Bioprocesses, Materials and Fuels, Institute of Chemistry, University of Brasília, Brasilia 70904-970, DF, Brazil.

Molecules (Basel, Switzerland)
|February 27, 2026
PubMed

Keywords:
Brazilian distilled spiritBrazilian woodsartificial intelligencecachaçamaturationwood toasting

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