| microbiology and physiology of cachaça (aguardente) fermentations. | cachaça (aguardente) is a rum-style spirit made from sugar cane juice by artisanal methods in brazil. a study was made of the production, biochemistry and microbiology of the process in fifteen distilleries in sul de minas. identification of 443 yeasts showed saccharomyces cerevisiae to be the predominant yeast but rhodotorula glutinis and candida maltosa were predominant in three cases. bacterial infection is a potential problem, particularly in older wooden vats, when the ratio of yeasts:bacte ... | 2001 | 11392489 |