Carvalho , L., Ribeiro, T., Almeida, M., Bolzon, M. and Alcarde, A. 2026. Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts. Journal of the Institute of Brewing. 132, 3 (Sep. 2026), xxx-xxx. DOI:https://doi.org/10.58430/jib.v132i3.103.