Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorDato, MCF-
Autor(es): dc.creatorPizauro, J. M.-
Autor(es): dc.creatorMutton, MJR-
Data de aceite: dc.date.accessioned2022-02-22T00:07:05Z-
Data de disponibilização: dc.date.available2022-02-22T00:07:05Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2005-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/195843-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/195843-
Descrição: dc.descriptionThe aim of this study is to compare the composition of cachacas 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 cachaca.-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, Brazil-
Formato: dc.format70-74-
Idioma: dc.languageen-
Publicador: dc.publisherSoc Brasileira Microbiologia-
Relação: dc.relationBrazilian Journal Of Microbiology-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectcachaca-
Palavras-chave: dc.subjectdistillate composition-
Palavras-chave: dc.subjectaldehyde-
Palavras-chave: dc.subjecthigher alcohols-
Palavras-chave: dc.subjectsecondary components-
Palavras-chave: dc.subjectyeast-
Título: dc.titleAnalysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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