CARVALHO , L.; RIBEIRO, T.; ALMEIDA, M.; BOLZON, M.; ALCARDE, A. Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts. Journal of the Institute of Brewing, [S. l.], v. 132, n. 3, p. xxx-xxx, 2026. DOI: 10.58430/jib.v132i3.103. Disponível em: https://jib.cibd.org.uk/index.php/jib/article/view/103. Acesso em: 30 sep. 2026.