Abstract
Cachaça de alambique is a Brazilian beverage composed mainly of ethyl alcohol, water and a mixture of natural substances formed in the production process that add the sensory characteristics responsible for the quality of this product. However, production is still largely artisanal and has little technology to manage and control the preparation of the beverage on an industrial scale, since the process variables are generally considered “immeasurable and intangible”. Due to this scenario, one way to achieve quality control is to use sensory analyses in all stages of the production process, which are passed on through simple training to all employees on the “factory floor”. This study aims to analyze the importance of using sensory analyses in the production of cachaça in an industry located in the district of Galante, Campina Grande/PB, through daily monitoring of its production. After three months of qualitative evaluation, it was seen that sensory analysis is an easily disseminated and efficient tool to assist in the quality control of the final product, mainly because it is simple and applied by all employees.
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