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| Silva,Jane E. S.; Jesus,Paulo C.. |
| In the present work, the ester synthesis in organic media catalyzed by lipases immobilized on chrysotile was studied. Lipases of different sources (Mucor javanicus, Pseudomonas cepacia, Rhizopus oryzae, Aspergillus niger and Candida rugosa) were immobilized on chrysotile, an inexpensive magnesium silicate, and used for esterification of hexanoic, octanoic and lauric acid with methanol, ethanol, 1-butanol and 1-octanol at 25ºC in hexane as solvent. The best results were obtained with Mucor javanicus lipase and lauric acid giving yields of 62-97% of ester. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chrysotile; Lipases; Esters. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652003000200003 |
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| Joshi,Vinod K.; Sandhu,Danwant K.. |
| The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015 |
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