Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40-degrees-C in less ...

Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40-degrees-C in less ...

This work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance ...

Flavor compounds` formation and fermentative parameters of continuous high gravity brewing with yeasts immobilized on spent grains were evaluated at three different temperatures (7, 10 and 15 degrees C). The assays were ...

By reducing the fermentation temperature, the inhibitory effect of ethanol is also reduced, resulting in wines with higher ethanol contents, but with a significant decrease in ethanol productivity, due to the negative ...

Technologies developed in the last decade have made viable the use of lignocellulosic materials for the production of ethanol. However, to improve the fermentative yield some improvements are necessary, among them the ...

Medium chain fatty acids (MCFA) and long chain unsaturated fatty acids (LCUFA) have been studied in the process of alcoholic wine fermentation. The first being toxic for the yeast cells, and the second being necessary for ...

A major challenge for the national wine industry is to maintain good and reproducible quality in wines. Aroma is a key feature in wine quality and results from the presence of numerous volatile compounds in concentrations ...