Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça" Análise dos componentes secundários produzidos por Saccharomyces cerevisiae e leveduras selvagens durante a produção de cachaça

The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in J...

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Hauptverfasser: Maria Cecília Fachine Dato, João Martins Pizauro Júnior, Márcia Justino Rossini Mutton
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Microbiologia 2005-03-01
Schriftenreihe:Brazilian Journal of Microbiology
Schlagworte:
cachaça
composição do destilado
aldeídos
álcoois superiores
componentes secundários
distillate composition
aldehyde
higher alcohols
secondary components
yeast
Online Zugang:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014
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