Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

Author:

Resende Oliveira ÉricaORCID,Caliari Márcio,Soares Soares Júnior Manoel,Ribeiro Oliveira Aryane,Cristina Marques Duarte Renata,Valério de Barros Vilas Boas Eduardo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference53 articles.

1. AFRIS (Animal Feed Resources Information System of FAO) (2015) Sugarcane juice. http://www.feedipedia.org/node/560 . Accessed 25 July 2017

2. AOAC (2016) Official methods of analysis of the Association of Official Analytical Chemists International, 20th edn. AOAC International, Gaithersburg

3. APHA (American Public Health Association) (2015) Compendium of methods for the microbiological examination of foods, 5th edn. American Public Health Association, Washington

4. Asquieri ER, Damiani C, Candido MA, Assis EM (2004) Wine of jabuticaba (Myrciaria cauliflora Berg): determination of physical and chemical and sensorial characteristics of the wines dry red and sweet, processing with the integral fruit. Alimentaria 355:123–146

5. Berenguer M, Vegara S, Barrajón E, Saura D, Valero M, Martí N (2016) Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chem. doi: 10.1016/j.foodchem.2015.06.027

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