Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMenezes, Evandro Galvão Tavares-
Autor(es): dc.creatorAlves, José Guilherme Lembi Ferreira-
Autor(es): dc.creatorValeriano, Carolina-
Autor(es): dc.creatorGuimarães, Isabela Costa-
Data de aceite: dc.date.accessioned2026-02-09T12:23:34Z-
Data de disponibilização: dc.date.available2026-02-09T12:23:34Z-
Data de envio: dc.date.issued2014-12-04-
Data de envio: dc.date.issued2014-12-04-
Data de envio: dc.date.issued2012-09-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4769-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160369-
Descrição: dc.descriptionThe objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherInstituto de Tecnologia do Paraná - (TECPAR)-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceBrazilian Archives of Biology and Technology (Impresso)-
Palavras-chave: dc.subjectVinasse-
Palavras-chave: dc.subjectEthanol-
Palavras-chave: dc.subjectSugarcane spirits-
Palavras-chave: dc.subjectComposition-
Palavras-chave: dc.subjectPhysico-chemical sensory analysis-
Palavras-chave: dc.subjectSaccharomyces cerevisiae-
Título: dc.titlePhysico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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