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Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae
| Content Provider | Scilit |
|---|---|
| Author | Alcarde, André Ricardo Monteiro, Bruno Miguel dos Santos de Souza Belluco, André Eduardo |
| Copyright Year | 2012 |
| Description | The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still. Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production. The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol. The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions |
| Related Links | http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0100-40422012000800022&lng=pt&nrm=iso&tlng=en |
| Ending Page | 1618 |
| Page Count | 7 |
| Starting Page | 1612 |
| ISSN | 01004042 |
| e-ISSN | 01004042 |
| DOI | 10.1590/s0100-40422012000800022 |
| Journal | Química Nova |
| Issue Number | 8 |
| Volume Number | 35 |
| Language | English |
| Publisher | FapUNIFESP (SciELO) |
| Publisher Date | 2012-01-01 |
| Access Restriction | Open |
| Subject Keyword | Química Nova Food Science and Technology Chemical Composition |
| Content Type | Text |
| Resource Type | Article |
| Subject | Chemistry |
