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| Mutton,Márcia Justino Rossini; Garcia,Graciany; Teixeira,Vitor; Silva,Aline Ferreira; Costa,Gustavo Henrique Gravatim; Ferreira,Osania Emerenciano. |
| ABSTRACT Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling wine from fermented sugarcane must, and has an alcohol content of 38 to 48% (v/v) at 20 ºC. The quality of the drink is affected by the raw material used, the treatment of the juice, the type of yeast and the distillation process. The aim of this study was to evaluate the performance of two types of yeast (selected and pressed) and the prior physical and chemical treatment of the sugarcane juice on the quality of the cachaça. The experimental design was completely randomised with 9 replications. The primary treatment was represented by the must (obtained from clarified and non-clarified juice) and the secondary treatment by the types of yeast (CA-11 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality beverage; Liming; Selected yeast; Saccharomyces cerevisiae; Fermentation process. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000400408 |
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