Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
| dc.contributor.author | Dato, MCF | |
| dc.contributor.author | Pizauro, J. M. | |
| dc.contributor.author | Mutton, MJR | |
| dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
| dc.date.accessioned | 2020-12-10T18:05:12Z | |
| dc.date.available | 2020-12-10T18:05:12Z | |
| dc.date.issued | 2005-01-01 | |
| dc.description.abstract | The aim of this study is to compare the composition of cachacas 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 Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca. | en |
| dc.description.affiliation | Univ Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, Brazil | |
| dc.description.affiliationUnesp | Univ Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, Brazil | |
| dc.format.extent | 70-74 | |
| dc.identifier.citation | Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005. | |
| dc.identifier.issn | 1517-8382 | |
| dc.identifier.uri | http://hdl.handle.net/11449/195843 | |
| dc.identifier.wos | WOS:000234802800014 | |
| dc.language.iso | eng | |
| dc.publisher | Soc Brasileira Microbiologia | |
| dc.relation.ispartof | Brazilian Journal Of Microbiology | |
| dc.source | Web of Science | |
| dc.subject | cachaca | |
| dc.subject | distillate composition | |
| dc.subject | aldehyde | |
| dc.subject | higher alcohols | |
| dc.subject | secondary components | |
| dc.subject | yeast | |
| dc.title | Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca | en |
| dc.type | Artigo | |
| dcterms.rightsHolder | Soc Brasileira Microbiologia | |
| unesp.department | Tecnologia - FCAV | pt |