Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation
- DOI
- 10.3390/molecules31040633
- Published
- 2026-02-12
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.3390/molecules31040633,
title = {Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation},
author = {Amanda F. Reitenbach and Adriana Sturion Lorenzi and Nicole P. Catibe and Renata P. I. Tormena and Diego C. B. D. Santos and Ana Carolina Broch and Edgar A. Silveira and Talita Souza Carmo and Paulo Anselmo Z. Suarez and Grace F. Ghesti},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31040633},
url = {https://doi.org/10.3390/molecules31040633}
}RIS
TY - JOUR TI - Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation AU - Amanda F. Reitenbach AU - Adriana Sturion Lorenzi AU - Nicole P. Catibe AU - Renata P. I. Tormena AU - Diego C. B. D. Santos AU - Ana Carolina Broch AU - Edgar A. Silveira AU - Talita Souza Carmo AU - Paulo Anselmo Z. Suarez AU - Grace F. Ghesti PY - 2026 JO - Molecules DO - 10.3390/molecules31040633 UR - https://doi.org/10.3390/molecules31040633 ER -
APA
Reitenbach, A. F., Lorenzi, A. S., Catibe, N. P., Tormena, R. P. I., Santos, D. C. B. D., Broch, A. C., Silveira, E. A., Carmo, T. S., Suarez, P. A. Z., & Ghesti, G. F. (2026). Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation. Molecules. https://doi.org/10.3390/molecules31040633
Source records
- crossref · retrieved 2026-09-27T08:30:42.740Z