**Acknowledgements**

amounts of higher alcohols found were about 0.7 g/L, while the values for these in wines ranging from 0.1 to 0.3 g/L [104]. Sensory analysis showed a good acceptance by the tasters [103].

In another study, it was evaluated the quality of fruit spirits produced through different treatments [105]. Mango, grape, and passion fruit were used as raw materials, and the fermentation was performed using *S. cerevisiae* cultures. Distillation was performed in copper still with controlled temperature between 85°C and 90°C, and the amount of alcohol in beverage was standardized at 40°GL. After that, oak chips and umburana chips were added to the spirits for 60, 90, and 120 days. At the end of this period, the samples were conducted to sensory analysis using 10 trained panelists, using the quantitative descriptive analysis method. All three products obtained were well accepted by the tasters, being the passion fruit distillate the best evaluated. Additionally, 90 days was the best period of aging for those

As noted in these studies, alcoholic beverages obtained from tropical fruits were well accepted in sensory tests, demonstrating the potential application of these substrates in the production

Another study had as objective to obtain and characterize a new spirit from the fermentation of cheese whey. The cheese whey is a by-product of the dairy industry that has a high impact in the environment. The researchers used the yeast *Kluyveromyces fragilis*, due to its ability to grow in medium containing lactose, in high yields, and without the production of toxins. In order to achieve that objective, the whey powder was acidified and deproteinized, and the resulting supernatant was used for fermentation [106]. The fermentation of the whey with a high concentration of lactose (200 g/L), after 92 hours, obtained a final product with an ethanol content of 9.6% (v/v). After distillation of the fermented beverage, the heart fraction was diluted to 40% (v/v) ethanol content. The chemical analysis revealed that the higher alcohols were the most abundant group of volatile compounds present in this fraction, containing isoamyl, isopentyl, isobutyl, and 1-propanol, all present in large quantities. Among the esters, the ethyl acetate was found the highest concentration. This compound has a significant effect on the organoleptic characteristics of wines and spirits. Furthermore, the authors concluded that it was possible to obtain a spirit with pleasant smell and taste from cheese whey, containing high concentration of lactose, this being an alternative to by-product of dairy industry [106]. From these studies, we can see distinct possibilities for the production of new beverages, by changing the yeast strain/species, or using blends of different microorganisms, such as yeast and LAB. Moreover, it is possible to use several different substrates for the production of these

Studies on South American beverages are scarce when compared to other beverages like wine, beer, or even sake. This is mainly due to years of neglect to research in these countries. Until recently, the economic difficulties of the South American countries prevented investments in scientific research. Nowadays, with the economic stability, these countries increased the scientific funding, and a new reality seems to arise. In this context, the understanding of the

particular spirits [105].

beverages, such as fruit and cheese whey.

**4. Conclusion**

of new beverages.

126 Food Production and Industry

The authors were supported by grants from the following Brazilian agencies: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoa‐ mento de Pessoal de Nível Superior (CAPES), and Fundação de Amparo à Pesquisa do Estado de Minas Gerais.
