Doctoral Thesis / Dissertation from the year 2012 in the subject Biology - Genetics / Gene Technology, Federal Rural University of Pernambuco (Institut National des Sciences Appliquees), course: Genetics, language: English, abstract: During the fermentation process, the yeast Saccharomyces cerevisiae produces a series of organoleptic compounds of interest in the alcoholic beverages background, among which outstanding the higher alcohols. Its formation depends on many factors, being the source and nitrogen concentration one of the most important. Recently, in industrial and artisanal cachaca...