Cachaça is a spirit exclusively produced in Brazil in the followings areas : São Paulo, Minas Gerais, Rio de Janeiro, Pernambuco, Ceará e Paraíba. There are various types of Cachaça depending on the process and aging: Aged, Premium, and Extra Premium.
Cachaça is obtained by the distillation of the fermented must of sugarcane juice. Due to specific sensorial characteristics, the minimum amount of congeners has to be 200 ppm. Sugars up to 6 g/litre expressed as sucrose may be added.
More information about the regulations can be found at the following web sites:
Production : In Cachaça production, yeast is either direct pitched into the fermenter or recycled. Contamination by bacteria and wild yeast, the recycle process and the added stress of high temperature result in the production of some characteristic congeners like 1-butanol, 2-butanol, 2-propenal and organic acids during fermentation. Yeast must be selected to meet these challenges.
To offer to the producers of Cachaça a strong and resistant yeast, Lallemand worked with the Universidade Federal de Minas Gerais to select CanaMax which performs well at high temperatures, displaying a good osmotic stress resistance with a low production of volatile acidity over the cycles of fermentation and producing high quality Cachaça. CanaMax is available in Brazil only; in the other territories, we recommend to use DistilaMax CN.
DistilaMax RM, selected from cane juice in the French Caribbean Isles, area of the AOC Rhum Agricole, is an interesting alternative of CanaMax.
Nutrition with DistilaVite in the early stages of fermentation helps to produce strong and healthy yeast which results in good fermentation kinetics and the expected aromatic profile.
Please, if you have any question, do not hesitate to contact our technical Team who will be happy to assist you.
DistilaMax® CN is a natural strain of Saccharomyces cerevisiae isolated by the Universidade Federal de Minas Gerais in Brazil. DistilaMax CN, due to its ability to work well on fresh sugar cane-juice and cane molasses is recommended in the production […]
The Alcohol Textbook
The Ethanol Technology Institute, led by Scientific Director Dr Graeme Walker, publishes The Alcohol Textbook and conducts both The Alcohol School and Biofuels Academy. The 6th Edition of The Alcohol Textbook is now available. There is no better tool for […]
During the process of alcoholic fermentation yeast, which is a complex living organism, is subject to various stressors: temperature, ethanol, pH, organic acids and others. In order to get a successful fermentation, yeast needs a balanced nutrient package which will maximize its potential […]
Yeast is a complex living organism and as such needs a balanced nutrient package to deliver high yield and a consistent congener profile. Lallemand Biofuels & Distilled Spirits studied the needs of yeast to propose a specific blended complex yeast […]
DistilaMax® SR has been selected by UNGDA (Union Nationale des Groupements de Distillateurs d’Alcool, France) in partnership with Lallemand. DistilaMax SR displays good osmotic stress resistance, performing well with high fermentable solids. DistilaMax SR demonstrates a good balance of glucose/ fructose […]
DistilaMax® RM has been selected by INRA (Institut National de la Recherche Agronomique, France) in partnership with Lallemand. DistilaMax RM is a yeast isolated in a tropical region and demonstrates good tolerance to high fermentation temperatures. DistilaMax RM has been […]