Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics-Reference-Cited by-同舟云学术

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Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics

Published:2016-07 Issue: Volume:85 Page:76-83
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Amorim Juliana Cunha,Schwan Rosane Freitas,Duarte Whasley Ferreira^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior)

FAPEMIG (Fundação de Amparo à Pesquisa do Estado de Minas Gerais)

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. Effect of mixed culture fermentations on yeast populations and aroma profile;Andorrà;LWT - Food Science and Technology,2012

3. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n°. 13,de 29 de junho de 2005;Brazil,2005

4. Bruker BioTyper user manual version 2.0;Bruker,2007

5. Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems;Cacho;Food Research International,2012

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1. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process;Comprehensive Reviews in Food Science and Food Safety;2023-12-31

2. Cachaça production: from sugar cane to spirit;Journal of the Institute of Brewing;2023-12-14

3. An Overview of Spirits Made from Sugarcane Juice;Molecules;2023-09-26

4. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement;Foods;2023-09-04

5. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores;Scientific Reports;2023-05-15

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