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Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
(Elsevier Sci LtdOxfordInglaterra, 2005)
Study of methods for the extraction of volatile compounds from fermented grape must
(Elsevier Sci LtdOxfordInglaterra, 2006)
Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo
(Editora da Universidade Federal de Lavras (UFLA), 2004-06-01)
O presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da adição de lecitina aos mostos de cana, laranja e uva sobre o rendimento e composição das aguardentes. O delineamento empregado para a análise ...
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica
(2013-12-31)
The objective of this work was to quantify aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms of yeasts during the fermentation of two musts made from sugarcane or molasses by using one simple ...
Adaptation of Niagara Rosada grape must to winemaking by partial cluster dehydrationAdequação do mosto de uvas Niagara Rosada para vinificação através de desidratação parcial dos cachos
(Associação Brasileira de Engenharia Agrícola, 2014)
Evaluation of fermented grape must
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Thermal degradation kinetics of sucrose, glucose and fructose in sugarcane must for bioethanol production
(Blackwell PublishingOxfordInglaterra, 2006)
El enfermo terminal
(Sociedad Médica de Santiago, 2000)
Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery
(2013-09-01)
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during ...