Publications

TitleAbstractYear
Filter
PMID
Filter
yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in pernambuco, brazil.both the taste and aroma of cachaça, an alcoholic beverage produced by yeast fermentation of sugar cane, are influenced by yeast metabolites and volatiles. the knowledge of yeast population dynamics during the fermentation process will help to establish the basis for quality control of alcoholic beverage. in the present work, the population dynamics of three fermentation processes, with differing levels of technological sophistication, were studied. saccharomyces cerevisiae was found to be the d ...200919465241
Displaying items 1 - 1 of 1