Directory of Open Access Books (DOAB)
Jackie Malton Detective Inspector, Tom Griffiths and Richard Knight, Lotie Moggach, Jon Ashworth, Barney Spender, Stella Shamoon, Joanna Hunter, Robert Cole, Brian Greer, Andrew Pierce, Patricia Davies, Adrian Lee, Grace Bradberry, Rob Hughes, Sarah Potter, Valerie Steele, Lewis Reed, Jane MacQuitty, Simon Barnes, Gary Neville, John Morgan, howard spooner, Miranda Innes, Garath Grundy, Walter Harris, Christopher Somerville, Bernard Kaukas, Mark Souster, Ambar Cowan, David Rhys Jones, Martin Richards, Richard Hobson, Stephaine Billen, Karen Woolfson, John Diamond, Ivo Tennant, Robert Lea, Kasha Harmer Hirst, Philip Howard, ray main, Caroline Quentin, Caroline Merrell, Banking Correspondent, Chris Beazer, Michael Binyon, James Bone, Kathie Killingley, Sharon Maxwell Magnus, Clive Davis, Kate Reardon, Edward Welsh, Elizabeth Judge, Anne Robinson, James Landale, Political Correspondent, Nick Nuttall, Environment Correspondent, Robert Wilkinson, Dennis Rose, Marion Cleary, Tony Patrick, Roland Watson, Chief Political Correspondent, Frank Bonnett, Clare Stewart, Miranda Sawyer, Michael Johnson, Jerry Sadowitz, Mick Graham Police Constable, J. Sykes, Andrew Harvey, Pat Gibson, Stephen McClarence, John O'leary Education Editor, Henry Harris, Chandos Elletson, Robert Sheehan, D. R., Steve Keenan, Thrasy Petropoulos, John Hopkins, Golf Correspondent, Ruth Gledhill, Jerome Boyd Maunsell, Shirley English, David Kettie, Alasdair Reid, Rebecca Jenkins, Roger Watkins, Debra Craine, Toby Walne, Jonathan Gornall, Candida Crewe, Robin Young, Sally Rogers, T. P., Donald Berry, John O'Leary, Michael Pinto-Duschinsky, Rob Newman, seamus murphy, John Goodbody and Tim Reid, Roland Watson, Frances Bissell, Charles Bremner, Shaun Hutson, Michael Cable, Martin Symington, Jana Shilling, Peter Barnard, Liz Bailey, Tim Teeman, Anthea Lawson, Caroline Merrell Banking Correspondent, Derwent May, Alan Cathcart, Lynne Harris Chief Inspector, Salman Rushdie, Amanda Burlon, Andy Wilman, Russell Kempson, Paula Hawkins, Daniel McGrory, Henry McKenzie Johnston, Paul Armstrong, Stephen Anderton, Amber Cowan, Lisa Grainger, Nevile Robinson, Ryan Giggs, Terence Wynn, Carol Midgley Media Correspondent, Boothby Graffoe, Ian Adcock, Zac Goldsmith Editor, Dave Thomas, alan jackson, Jasper rees, Christopher Martin-Jenkins, Chief Cricket Correspondent, Rob Wright, Geoffrey Dean, Mike Gayle, Nick Paget-Brown, Chairman, Charlotte Black, Adam Jones, Steven Titchard, Fiona Caldicott, Principal, David Brady Police Constable, Raymond Keene, Michael Evans and Paul Wilkinson, Andrew Pierce and Tim Reid, Joanna Lumley, David Robinson, Peter Davalle, Matthew Pryor, John Russell Taylor, Peter Gordon, Britain's Jonathan, Kate muir, Abby Aron, Mark MacGregor, Chairman, Lucy Pinney, patrick cooney, Paul Wilkinson, James Allcock, tom Walker, Francis Gilbert, Marc Aspland, David Lister and James Bone, Nigel Hawkes, Clive Petty, Malcolm Hurwitt, Chair, elspeth thompson, Ron Aitken, Chairman, Carl Mortished, International Business Editor, David Powell, Athletics Correspondent, Oliver Holt, Katie Wood, Stephen Hughes, Damian Whitworth, David Kettle, sarah sims, Sarah Cunningham, Nigel Hawkes, Science Editor, A. N. Wilson, John Stern, Oliver August, Carol Mortished, Nick Hasell, Chloë Bryan-Brown, Philip August, Stephanie Billen, S. M. Grant, Richard Morrison, Ben Hammersley, Graham Postles Chairman, Richard Duce, A. H. Lee, Steve Jelbert, BN, John Goodbody, Jerry Seinfeld, Christopher Walker, Saeed Shah, Jason Nissé, William Oddie, Deborah King, Matthew Parris, William Harber Police Constable, Angus Clarke, Mike Rosewell, Yvonnoe Thomas, Richard Miles Deputy Personal Finance Editor, Chris McGrath, Elizabeth Rowlands, Vivian Linacre, Tim Wapshott, Russell Jenkins, Ronald Gribble, Michael Austin, Alan Lee, Jane Owen, Daniela Nardini, Ben MacIntyre, A. J. Tipping, Jeremy Hart, P. D., Ian Brodie, Cath Urquart Travel Editor, Jeremy Gibson Honorary Research Adviser, Josa Young, Richard Miles, Graham Searjeant, Jason Cowley, Tim Jones, Albert Hall, Mark Henderson, Justin Powell Tuck, Director, Damian Garrido, Chairman, Ms. J. Chappell, Lisa Verrico, Danny Baker, Carl Mortished International Business Editor, Mark Baldwin, Perry Cleveland-Peck, Seb Janiak, Benedict Nightingale, Jonathan Meades, Jill Crawshaw, Amy Mowati, Russell Celyn Jones, David Powell, Chris Moore, Alyson Rudd, Jack Bailey, Tom Chesshyre, Arthur Leathley, Valerie Grove, Adam Sherwin, Paul Connolly, Fred Dellar, Jarvis Cocker, Alex O'connell, Andrew Finkel, Jessica Haymond Gorlov, Alasdair Murray, Robert Whymant, Jay McInerney, Alan Jackson, Susie Steiner, Stephen Wood and Russell Kempson, Fraser Nelson Retail Correspondent, Alasdair Murray and Roland Watson, David Hands, Rugby Correspondent, Johnny Morgan, Henrietta Lake, Gill Hornby, Christopher Irvine, Susan Emmett, Eleanor Patrick,
... She was born on July 4,1910 Carlos Cachaca Carlos moreira de Castro, King of Samba, died ...
1999 - Gale Group | TDA
Produção Nacional
Revisado por pares
Joel R. Karp, Fabiane Hamerski, Vítor Renan da Silva, Adriane Bianchi Pedroni Medeiros,
... articleFree Access Membrane processing of the Brazilian spirit Cachaça Joel R. Karp, Graduate Program in Mechanical and ... As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic ... One example is the Brazilian sugar cane spirit – cachaça – the world's third most consumed distilled beverage, after vodka and soju 3-5. Cachaça has an ethanol content of 38–48% (v/ ... Currently, Brazil produces 1.4 billion litres of cachaça, of which <8% is exported 7. Therefore, this ...
Tópico(s): Nanocomposite Films for Food Packaging
2019 - Wiley | Journal of the Institute of Brewing
Produção Nacional
Revisado por pares
Marta Ferreira Bastos, Giovanna Lima Dore Gaag, José Renato Romero, Joel José Megale Gabrili, Marcelo Rocha Marques, Poliana Mendes Duarte,
... to assess the impact of chronic consumption of Cachaça on alveolar bone loss (BL) induced by ligature ... one of the following groups:non-ingestion of Cachaça (n=15); Cachaça: ingestion of ascending concentrations of Cachaça during 100 days (n=15). 70th day after the beginning of Cachaça ingestion, one first mandibular molar received a ligature ... of the ligated and unligated mandibular molars.The Cachaça group presented greater BL (0.75±0.1mm(2) for Cachaça and 0.66±0.1mm(2) for control ... and lower BD (60.3±4.2% for Cachaça and 76.8±3.8% for control group, ...
Tópico(s): Bone and Dental Protein Studies
2013 - Elsevier BV | Archives of Oral Biology
Produção Nacional
Revisado por pares
João de Deus Souza Carneiro, Valéria Paula Rodrigues Minim, José Benício Paes Chaves, Carlos Henrique Osório Silva, Adair José Regazzi,
... consumidores em relação a embalagens e rótulos de cachaça. Objetivou-se gerar informações para os produtores do setor de cachaça e aumentar a competitividade desse produto no mercado. ... com oito participantes em cada. Quatro embalagens de cachaça foram apresentadas, separadamente e, para cada apresentação, foi ... igual à da garrafa de cerveja) para acondicionar cachaça, porém preferem a garrafa de vidro incolor com ... que estejam relacionadas com o processo produtivo de cachaça. A marca, selos de qualidade, premiações recebidas e ...
Tópico(s): Agricultural and Food Sciences
2010 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Produção Nacional
Revisado por pares
Whasley Ferreira Duarte, Márcio Vinícius Ferreira de Sousa, Disney Ribeiro Dias, Rosane Freitas Schwan,
... Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co‐inoculation ... 22.07 mg/100 mL anhydrous alcohol) in cachaça produced by co‐inoculation. Analysis of volatile compounds using GC‐FID demonstrated that cachaça produced by co‐inoculation had higher concentrations of ... 2,3‐butanedione (170.39 μ/L), while cachaça produced by UFLA CA11 contained higher concentrations of ... acetic acid measured by HPLC was found in cachaça obtained with UFLA CA11. The sensory analysis, performed ...
Tópico(s): Sensory Analysis and Statistical Methods
2011 - Wiley | Journal of Food Science
Produção Nacional
Revisado por pares
Maria Djiliah Camargo Alvarenga de Souza, Pablo Vásquez, Nélida L. del Mastro, Terry E. Acree, Edward H. Lavin,
Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its ... 1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas ... to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were ... a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, ... caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds ...
Tópico(s): Fermentation and Sensory Analysis
2005 - American Chemical Society | Journal of Agricultural and Food Chemistry
Produção Nacional
Revisado por pares
João Henrique do Nascimento e Silva, Marta Regina Verruma-Bernardi, Alessandra Lopes de Oliveira,
... Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments ... certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at ... high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0. ... on EC formation at different stages of the cachaça production process. Most studies refer to EC formation ... however, in discontinuous distillation, the bottling fraction of cachaça reduced EC concentration. Although this review describes the ...
Tópico(s): Fermentation and Sensory Analysis
2019 - UNIVERSIDADE DE SÃO PAULO | Scientia Agricola
Produção Nacional
Revisado por pares
Aline Marques Bortoletto, Giovanni Casagrande Silvello, André Ricardo Alcarde,
Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during ... made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in ... involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, ... Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça ...
Tópico(s): GABA and Rice Research
2018 - UNIVERSIDADE DE SÃO PAULO | Scientia Agricola
Produção Nacional
Revisado por pares
Dirk W. Lachenmeier, Maria CP Lima, Ian C. C. Nóbrega, José A.P. Pereira, Florence Kerr-Corrêa, Fotis Kanteres, Jürgen Rehm,
... plants. In Brazil this concerns the sugarcane spirit cachaça and the manioc (cassava) spirit tiquira, which both ... the EC contents of the different beverage groups cachaça, tiquira, other spirits, beer, wine, and unrecorded alcohol ( ... Considering differences between pot-still and column-still cachaça, its average EC content would be 0.38 ... 100 to 200 ng/kg bw/day, with cachaça and unrecorded alcohol as the major contributing factors. ... higher risk may exist for binge-drinkers of cachaça and tiquira with MOEs of up to 80 ...
Tópico(s): Cannabis and Cannabinoid Research
2010 - BioMed Central | BMC Cancer
Produção Nacional
Revisado por pares
Carol L. C. Silva, Cristina Roscoe Vianna, Raquel M. Cadete, Renata Santos, Fátima C. O. Gomes, Evelyn S. Oliveira, Carlos A. Rosa,
... 233 Saccharomyces cerevisiae isolates, originating from traditional Brazilian cachaça fermentation, were evaluated under laboratory conditions to select ... two large-scale fermentation experiments in a traditional cachaça distillery. One non-flocculent H2S-producing S. cerevisiae ... yeasts was observed prior to day 21 of cachaça fermentation; Pichia membranifaciens and Hanseniaspora guilliermondii were the ... in lower densities throughout the whole process. The cachaça produced by the selected strains contained concentrations of ...
Tópico(s): Sensory Analysis and Statistical Methods
2009 - Elsevier BV | International Journal of Food Microbiology
Produção Nacional
Revisado por pares
Cássia Roberta Campos, Cristina Ferreira Silva, Disney Ribeiro Dias, Luiz Carlos Basso, Henrique Vianna de Amorim, Rosane Freitas Schwan,
... of sugar cane fermentation for the production of cachaça and to analyse the microbial compounds produced in ... final-aged beverages were within the legal limits.Cachaça produced by select yeast strains exhibits analytical differences. ... the ideal strains for the artisanal production of cachaça in Brazil.The use of select yeast strains can improve the quality and productivity of cachaça production. Our findings are important for the appropriate ... UFLA CA 1162, the ideal yeast strains for cachaça production, are maintained at a high population density. ...
Tópico(s): Horticultural and Viticultural Research
2009 - Oxford University Press | Journal of Applied Microbiology
Produção Nacional
Revisado por pares
Rafaella Hilda Zaniti Souza, María das Graças Cardoso, Ana Maria Resende Machado, Wilder Douglas Santiago, Márcio Pozzobon Pedroso, Rafaela Magalhães Brandão, Renan E. S. Oliveira, Richard Bispo Barbosa, Gabriela Fontes Alvarenga, Alex Rodrigues Silva Caetano, David Lee Nelson,
Abstract Cachaça is a beverage of great cultural and economic importance for Brazil. It is made up of several ... human health. The PAHs can be formed in cachaça during different stages of processing. In this work, ... plastic containers. Thus, samples from five producers of cachaça in the state of Minas Gerais were stored ... and quantified. An increase in PAH concentration in cachaça samples with the storage time in plastic containers ... different packages contributed to the contamination of the cachaça samples with different PAHs. The highest concentration (approximately ...
Tópico(s): Toxic Organic Pollutants Impact
2022 - Wiley | Journal of Food Science
Produção Nacional
Revisado por pares
Mariana Costa de Castro, Aline Marques Bortoletto, Giovanni Casagrande Silvello, André Ricardo Alcarde,
Aging cachaça in wooden barrels is essential to improve its quality. The level of maturation of distillates can be ... study aimed to characterize the aging process of cachaça by analyzing the mechanism of lignin degradation during ... all the identified phenolic compounds were found in cachaça aged in barrels made from American oak. The ... considered for predicting the level of maturation of cachaça aged in barrels made from both oak species. ... maturation-related congeners, it is likely that for cachaça each year of aging in new oak barrels ...
Tópico(s): Lignin and Wood Chemistry
2020 - Elsevier BV | Heliyon
Produção Nacional
Revisado por pares
Edilene Alves Barbosa, Magalhães Teixeira Souza, Raphael Hermano Santos Diniz, Fernanda Godoy-Santos, Fábio Faria‐Oliveira, Lygia F. M. Correa, Florencia Álvarez, Maurício Xavier Coutrim, Robson José de Cássia Franco Afonso, Ieso M. Castro, Rogélio Lopes Brandão,
... in Salinas city (the Brazilian region of quality cachaça production).Seven thousand and two hundred yeast colonies ... their fermentative behaviour and the physicochemical composition of cachaça. Molecular polymorphic analyses were performed to characterize these ... 680) showed appropriate characteristics to use in the cachaça production: low levels of acetaldehyde and methanol, and ... from Salinas.The application of selected yeast to cachaça production can contribute for the improvement of the ... selected yeast strains could contribute to obtain a cachaça similar to those produced traditionally, while getting wide ...
Tópico(s): Phytochemicals and Antioxidant Activities
2016 - Oxford University Press | Journal of Applied Microbiology
Produção Nacional
Revisado por pares
Cauré Barbosa Portugal, Arthur Paron de Silva, Aline Marques Bortoletto, André Ricardo Alcarde,
Cachaça is the typical Brazilian spirit, obtained by distillation of fermented sugarcane must, whose production is closely ... other commercial strains, on the chemical profile of cachaça. Fermentations were performed with four different wild species, ... to the distinctive chemical quality and flavor of cachaça. Spontaneous fermentation are still the traditional method used for the production of cachaça, and our results indeed suggest that higher diversity, ... of the native microbiota and its influence on cachaça's chemical and sensory profiles, besides demonstrating the ...
Tópico(s): Wine Industry and Tourism
2016 - Elsevier BV | Food Research International
Produção Nacional
Revisado por pares
Aline Marques Bortoletto, André Ricardo Alcarde,
Cachaça is the most important distilled spirit in Brazil and the fourth most consumed in the world. Aging is not mandatory for cachaça. When aging is carried out, casks generally do ... chips on the profile of aging markers in cachaça. Staves of oak wood from the forests of ... heavy toasting. The toasted chips were added to cachaça (1 g/L) and kept in a closed ... enhanced the content of the aging markers in cachaça, especially syringic acid, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde. ...
Tópico(s): Biochemical and biochemical processes
2015 - Wiley | Journal of the Institute of Brewing
Produção Nacional
Revisado por pares
Fernanda Paula Carvalho, Whasley Ferreira Duarte, Disney Ribeiro Dias, Roberta Hilsdorf Píccoli, Rosane Freitas Schwan,
... culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA ... slight decrease. Considering parameters higher alcohols and aldehydes, cachaça produced by pure culture of S. cerevisiae was similar to cachaça produced by mixed culture. Cachaça produced by mixed culture showed high values of ... the attribute aroma was observed in samples from cachaça produced by mixed culture.
Tópico(s): Food Quality and Safety Studies
2014 - Editora da Universidade Estadual de Maringá (Eduem) | Acta Scientiarum Agronomy
Produção Nacional
Revisado por pares
Patterson P. de Souza, Daniella Vasconcellos Augusti, Rodrigo Ramos Catharino, H.G.L. Siebald, Marcos N. Eberlin, Rodinei Augusti,
Abstract Rum and cachaça are sugarcane distillates produced on large scales and of similar composition, and their differentiation is currently a subject of ... were collected for some samples of Brazilian artisan cachaça, aged in two types of wooden casks, i. ... for each type of sample, i. e. (1) cachaça aged in amburana ( m / z 271, 313, 377) ... analysis and hierarchical cluster analysis split rum and cachaça samples into well‐defined groups. Moreover, the two types of cachaça samples aged in wooden casks of amburana or ...
Tópico(s): Isotope Analysis in Ecology
2007 - Wiley | Journal of Mass Spectrometry
Produção Nacional
Revisado por pares
Carlos Alexandre Galinaro, Daniel R. Cardoso, Douglas Wagner Franco,
Cachaça may be contaminated by a remarkable presence of polycyclic aromatic hydrocarbons (PAHs) when the sugar cane ... chromatography coupled to a fluorescence detector in 131 cachaça samples from burned and nonburned sugar cane crops ... benzo[a]pyrene, which is more abundant in cachaça produced from burned sugar cane crops (4.54 × 10-2 μg L-1) than in cachaça produced from nonburned crops (9.02 × 10-3 ... of benzo[a]pyrene in both classes of cachaça are lower than the legal limit established by ... with a certainty of 98.1%. Keywords: PAHs; cachaça; burned sugar cane crop; multivariate analysis
Tópico(s): Natural Products and Biological Research
2007 - American Chemical Society | Journal of Agricultural and Food Chemistry
Produção Nacional
Revisado por pares
Patterson P. de Souza, H.G.L. Siebald, Daniella Vasconcellos Augusti, Waldomiro Borges Neto, Vanessa M. Amorim, Rodrigo Ramos Catharino, Marcos N. Eberlin, Rodinei Augusti,
... ESI(−)-MS, to differentiate representative samples of artisan cachaça, a Brazilian sugar cane distillate of large production, ... time on the ESI(−)-MS fingerprints of the cachaça samples stored in oak casks was also established. ... 2 years. The chemical structures of the major cachaça components were proposed on the basis of the ... rapid, simple, and accurate way to distinguish among cachaça samples stored in different wood casks but also ... time. Keywords: Electrospray ionization; mass spectrometry; fingerprinting; aged cachaça samples; wood casks; principal component analysis; hierarchical cluster ...
Tópico(s): Isotope Analysis in Ecology
2007 - American Chemical Society | Journal of Agricultural and Food Chemistry
Produção Nacional
Revisado por pares
Sheila Catarina de Oliveira, Ellen Souza de Almeida Duarte, Mirelly Gomes, Noemi Nagata, David Fernandes, Germano Véras,
Cachaça is a Brazilian beverage obtained from the fermentation of sugarcane juice (sugarcane spirit) and is considered ... rapid and non-destructive methods is advantageous for cachaça producers and production chain. Thus, in this work commercial cachaça samples using near-infrared spectroscopy (NIRS) were classified ... reliable models for identifying the geographical origin of cachaça samples for predicting quality parameters in cachaça samples.
Tópico(s): Natural Products and Biological Research
2023 - Elsevier BV | Food Research International
Produção Nacional
Revisado por pares
Mathews de Oliveira Krambeck Franco, Willian Toito Suarez, Gustavo Rodrigues Penha Pereira, Castelo Bandane Vilanculo, Maria Carolina Robaina Vieira, Vagner Bezerra dos Santos, João Paulo Barbosa de Almeida,
... for the colorimetric determination of volatile acidity in cachaça using digital image. Cachaça is the most widely consumed beverage in Brazil ... and rapid tool for the quality control of cachaça, especially for small producers of the beverage who ... analysis allowing to measure this parameter along the cachaça are produced being useful to monitor the volatile ...
Tópico(s): Identification and Quantification in Food
2023 - Elsevier BV | Microchemical Journal
Produção Nacional
Revisado por pares
Ana Paula Jacobus, Timothy G. Stephens, Pierre Youssef, Raúl A. González‐Pech, Michael M. Ciccotosto-Camp, Katherine E. Dougan, Yibi Chen, Luiz Carlos Basso, Jeverson Frazzon, Cheong Xin Chan, Jeferson Gross,
... draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference ... Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) ... yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis ... alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry ...
Tópico(s): Horticultural and Viticultural Research
2021 - Frontiers Media | Frontiers in Microbiology
Produção Nacional
Raquel Barbosa, Ana Pontes, Renata Santos, Gabriela Montandon, Camila M de Ponzzes-Gomes, Paula B. Morais, Paula Gonçalves, Carlos A. Rosa, José Paulo Sampaio,
... comparative genomics a set of strains used for cachaça fermentation, a Brazilian beverage based on the fermentation ... bread, and sake yeasts. Our results show that cachaça yeasts derive from wine yeasts that have undergone ... we define as secondary domestication. As a consequence, cachaça strains combine features of wine yeasts, such as ... yeasts, but also secondary domestications like those of cachaça yeasts.
Tópico(s): Biochemical Analysis and Sensing Techniques
2018 - Oxford University Press | Genome Biology and Evolution
Produção Nacional
Revisado por pares
Bruna Inez Carvalho Figueiredo, Margarete Alice Fontes Saraiva, Paloma Patrick de Souza Pimenta, Míriam Conceição de Souza Testasicca, Geraldo Magela Santos Sampaio, Aureliano Claret da Cunha, Luís Afonso, Marisa Vieira de Queiroz, Ieso M. Castro, Rogélio Lopes Brandão,
... mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the ... to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of ... a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production ... new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose ...
Tópico(s): Wine Industry and Tourism
2017 - American Society for Microbiology | Applied and Environmental Microbiology
Produção Nacional
Revisado por pares
Florencia Álvarez, Lygia Fátima da Mata Correa, Thalita Macedo Araújo, Bruno Eduardo Fernandes Mota, Luís Eduardo F Ribeiro da Conceição, Ieso M. Castro, Rogélio Lopes Brandão,
In cachaça production, the use of yeast cells as starters with predictable flocculation behavior facilitates the cell recovery at ... this work was to explain the behavior of cachaça yeast strains in fermentation vats containing sugarcane through ... parameters associated with flocculation phenotypes. By analyzing thirteen cachaça yeast strains isolated from different distilleries, our results ... q-PCR), were sufficient to distinctly classify the cachaça yeast strains according to their flocculation behavior. It ...
Tópico(s): Fungal and yeast genetics research
2014 - Elsevier BV | International Journal of Food Microbiology
Produção Nacional
Revisado por pares
Wilder Douglas Santiago, María das Graças Cardoso, Felipe Cimino Duarte, Adelir Aparecida Saczk, David Lee Nelson,
... are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate ... distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was ... steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining ...
Tópico(s): Coffee research and impacts
2014 - Wiley | Journal of the Institute of Brewing
Produção Nacional
Revisado por pares
Denise Castro Parente, Esteban Espinosa Vidal, Fernanda Cristina Bezerra Leite, Will de Barros Pita, Marcos Antônio de Morais,
... made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent ... it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a ... simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic ... to play a role in the production of cachaça. Copyright © 2014 John Wiley & Sons, Ltd.
Tópico(s): Horticultural and Viticultural Research
2014 - Wiley | Yeast
Produção Nacional
Revisado por pares
Ana Maria de Resende Machado, María das Graças Cardoso, Elissandro Soares Emídio, Vanessa de Menezes Prata, Haroldo Silveira Dórea, Jeancarlo Pereira dos Anjos, Zuy M. Magriotis, David Lee Nelson,
Abstract Seeking to improve the quality of cachaça, the Ministério da Agricultura, Pecuária e Abastecimento (Ministry of Agriculture, Livestock and Supply - MAPA), the body responsible for setting and approving regulations governing ... Standards (PIQs) for distilled sugar cane spirits and cachaça, through the Normative Instruction No. 13 of 2005 ... L−1, respectively. The recoveries for samples of cachaça containing 10.0 and 80.0 µg L− ... The concentrations of EC in the samples of cachaça examined were well below the limits required by ...
Tópico(s): Pesticide Residue Analysis and Safety
2012 - Taylor & Francis | Analytical Letters