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	Provedor de dados 116 (1) 63 (1) Autor Alcarde,André Ricardo (1) Bortoletto,Aline Marques (1) Brito,José Otávio Otávio (1) Leão,Marcelo Machado (1) Silvello,Giovanni Casagrande (1) Spoto,Marta Helena Fillet (1) Mais... Palavra-chave Sugar cane spirit (2) Aging (1) Amburana (1) Aroma (1) Balsam (1) Chemical hazards (1) Microbiological hazards (1) Oak (1) Quality (1) Thermal treatment (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of thermal treatment of wood on the aroma of a sugar cane spirit (cachaça) model-solution 116 Spoto,Marta Helena Fillet; Leão,Marcelo Machado; Brito,José Otávio Otávio. The aging process of alcoholic beverages is generally conducted in wood barrels made with species from Quercus sp. Due to the high cost and the lack of viability of commercial production of these trees in Brazil, there is demand for new alternatives to using other native species and the incorporation of new technologies that enable greater competitiveness of sugar cane spirit aged in Brazilian wood. The drying of wood, the thermal treatment applied to it, and manufacturing techniques are important tools in defining the sensory quality of alcoholic beverages after being placed in contact with the barrels. In the thermal treatment, several compounds are changed by the application of heat to the wood and various studies show the compounds are modified,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Amburana; Aroma; Sugar cane spirit; Balsam; Oak; Aging; Sugar cane spirit; Thermal treatment. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200022 Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça 63 Bortoletto,Aline Marques; Silvello,Giovanni Casagrande; Alcarde,André Ricardo. ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point... Tipo: Info:eu-repo/semantics/article Palavras-chave: Quality; Microbiological hazards; Chemical hazards; Sugar cane spirit. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000500432 Registros recuperados: 2 Primeira ... 1 ... Última

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