| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"
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| Autores: |
Dato,Maria Cecília Fachine
Pizauro Júnior,João Martins
Mutton,Márcia Justino Rossini
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| Data: |
2005-03-01
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| Ano: |
2005
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| Palavras-chave: |
Distillate composition
Aldehyde
Higher alcohols
Secondary components
Yeast
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| 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".
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-83822005000100014
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.36 n.1 2005
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| Direitos: |
info:eu-repo/semantics/openAccess
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