DOI: 10.11606/d.11.2010.tde-26112010-100814
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Composição química de aguardentes de cana-de-açúcar obtidas por fermentação com diferentes  cepas de levedura Saccharomyces cerevisiae

Abstract: The objective of this was to study the chemical components from sugar cane spirits, fermented by different commercial yeast strains of Saccharomyces cerevisiae and double distilled in pot still. Sugar cane juices were fermented by the yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled in simple still according to methodology used for Whisky production. Both distillates, from first and second distillation, was analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, high… Show more

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Cited by 2 publications
(2 citation statements)
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“…While the treatment did not show differences in the cachaças quality in this study, it is important to highlight that the elements of this spirits are resulted by the fermentation process (Monteiro, 2010). When the yeast is in a stage of stress (alcohol, acids, phenol, calcium, and other molecules), it could promote the sugars metabolization in molecules to keep the cell alive (glycerol, volatile acids, alcohols non-ethanol and excess of aldehydes) (Walker, 1998).…”
Section: Characterization Of Cachaçamentioning
confidence: 51%
“…While the treatment did not show differences in the cachaças quality in this study, it is important to highlight that the elements of this spirits are resulted by the fermentation process (Monteiro, 2010). When the yeast is in a stage of stress (alcohol, acids, phenol, calcium, and other molecules), it could promote the sugars metabolization in molecules to keep the cell alive (glycerol, volatile acids, alcohols non-ethanol and excess of aldehydes) (Walker, 1998).…”
Section: Characterization Of Cachaçamentioning
confidence: 51%
“…Não foram encontrados estudos que avaliaram ésteres totais entre bebidas provenientes de sistemas de cultivos convencionais e orgânicos. Há alguns estudos que investigaram as concentrações de ésteres totais em cachaça e as concentrações destes estudos estão na mesma faixa dos encontrados neste trabalho(MARRA 2008;ALCARDE;MONTEIRO; BELLUCO, 2012;OLIVEIRA FILHO, 2015). cachaça e evidenciou o mesmo comportamento dos aldeídos nas bebidas em relação as separações das frações da cachaça.…”
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