Carvalho , Luisa, Tatiane Ribeiro, Marcelle Almeida, Maryse Bolzon, and André Alcarde. 2026. “Terminology for the Descriptive Sensory Analysis of cachaça Produced Using Cell Recycling of Commercial Yeasts”. Journal of the Institute of Brewing 132 (3):xxx-xxx. https://doi.org/10.58430/jib.v132i3.103.