Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue-Reference-Cited by-同舟云学术

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

Published:2013-02 Issue:1 Volume:56 Page:121-126
ISSN:1516-8913
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Menezes Evandro Galvão Tavares¹,Alves José Guilherme Lembi Ferreira¹,Valeriano Carolina¹,Guimarães Isabela Costa¹

Affiliation:

1. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v56n1/16.pdf

Reference27 articles.

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2. Instrução Normativa nº 13, 29 jun. 2005; 2005

3. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaca in Brazil;Campos CR;Adv Appl Microbiol.,2010

4. Produção de aguardente de cana;Cardoso MG,2006

5. Cinética da fermentação e balanço de massa da produção de cachaça artesanal;Carvalho W;Braz J Food Technol.,2008

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