Data/hora: 11/06/2024 02:28:08

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Effects of corn meal and sulphuric acid on the production of cachaça	
Autores: 	Cleto,Francisco Vicente Gaiotto; Ravaneli,Gisele Cristina; Mutton,Márcia Justino Rossini.	
Data: 	2009-10-01	
Ano: 	2009	
Palavras-chave: 	Yeast treatment; Ethanolic fermentation; Contaminating bacteria; Beverage.	
Resumo: 	This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/S1413-70542009000500026	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.33 n.5 2009	
Fonte: 	info:eu-repo/semantics/openAccess