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.
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.
Not all products are available in all markets nor associated claims in all regions.