Data/hora: 11/06/2024 07:36:36

Provedor de dados: | 58
País: | Brazil
Título: | Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"
Autores: | Dato,Maria Cecília Fachine; Pizauro Júnior,João Martins; Mutton,Márcia Justino Rossini.
Data: | 2005-03-01
Ano: | 2005
Palavras-chave: | Distillate composition; Aldehyde; Higher alcohols; Secondary components; Yeast.
Resumo: | The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça".
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1590/S1517-83822005000100014
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.36 n.1 2005
Fonte: | info:eu-repo/semantics/openAccess