Currently, low quality spirits are diluted and distilled again to eliminate undesirable compounds and thus to obtain a free distillate of compounds responsible for the main sensorial defects present in distilled cachaças, particularly aroma and flavor.
The proposed invention describes an improvement in beverage disintegration processes such as cachaça, which allows the recovery and increase of the sensorial quality of large volumes of distilled spirits. In addition, the present technology generates applications more efficient than the processes currently available for recovery of low quality cachaças.
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