Data/hora: 01/06/2024 04:51:47

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