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Ethanol tolerance of thermotolerant yeasts cultivated on mixtures of sucrose and ethanol
(1998-01-01)
The final levels of ethanol (levels of ethanol produced plus that added initially to the media) reached by the thermotolerant yeasts were highest (16.5-20.3%, v/v) at 8% initial ethanol. The thermotolerant yeasts were found ...
Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
(Inst Brewing, 2012-01-01)
In this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a ...
Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
(2013-01-01)
Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans ...
Caracterização físico-química de cervejas elaboradas com melPhysicochemical characterization of beer produced with honey
(Instituto de Tecnologia de Alimentos - ITAL, 2014)
Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
(Canadian Institute of Food Science and Technology (CIFST), 2014)
Fermentação alcoólica de substrato amiláceo e hidrolisado enriquecido com melaço de cana
(Editora da Universidade Federal de Lavras (UFLA), 2007-04-01)
A farinha constitui um dos principais produtos da mandioca, e seu uso é muito difundido em todo o País. Durante o processamento da mandioca para a obtenção da farinha é gerado um resíduo sólido proveniente da decantação ...
Damages of spittlebug on sugarcane quality and fermentation process
(Universidade de São Paulo (USP), Escola Superior de Agricultura Luiz de Queiroz (ESALQ), 2010-10-01)
A qualidade da matéria-prima define o potencial de produção da indústria. A colheita de cana sem queima proporcionou um ambiente favorável ao aumento da infestação da Mahanarva fimbriolata (Stål, 1854), que suga a planta ...
The chemistry and sensory characteristics of new herbal tea-based kombuchas
(Institute of Food Technologists, 2022)