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| Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro. |
| The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple juice fermentated; Fermentation rate; Cider; Yeast. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017 |
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| Pietrowski,Giovana Arruda Moura; Bittencourt,Juliana Vitória Messias; Brandão,Luciana Rocha; Rosa,Carlos Augusto; Alberti,Aline; Nogueira,Alessandro. |
| ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apiculate yeast; Biodiversity; Fruity aroma; PCR analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500750 |
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| Pereira,Antonio Carlos Prestes; Judacewski,Priscila; Coelho,Gabriel; Salem,Renata Dinnies Santos; Marinho,Marina Tolentino; Alberti,Aline; Zielinski,Acácio Antonio Ferreira; Demiate,Ivo Mottin; Nogueira,Alessandro. |
| ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese quality; Chemometrics; Camembert-type cheese; Brie-type cheese. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100752 |
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