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Hidromel:suplementação nutricional, efeito de leveduras e caracterização de"Moscato-Pyment"
(2019-07-01)
Mead is an alcoholic beverage produced by the fermentation of a diluted solution of honey and water or juices, which in recent years has seen a great increase in its demand as well as its derivatives. However, the elaboration ...
Caracterização e evolução aromática de espumantes moscatéis de Farroupilha (RS) durante o armazenamento e influência das leveduras nos vinhos moscatos
(31-07-18)
Farroupilha, located in the Serra Gaúcha region, is the county that owns the third largest production of grapes for processing in Brazil and the largest producer of muscat grapes, representing almost a half part of Brazilian ...
Determinação do potencial aromático de vinhos espumantes cujos vinhos base foram elaborados com leveduras Saccharomyces e Torulaspora delbrueckii
(2019-03-22)
This study had as an objective evaluate sparkling wines produced by the traditional method witch the base wine was made of Chardonnay grapes fermented with Saccharomyces and non-Saccharomyces yeasts, from the 2015 harvest ...
Adsorção de antocianinas por leveduras e sua influência na coloração de vinhos
(2022-07-01)
The intensity and color tone of red wines are among the main quality attributes of the final product. The color of red wines is dependent on the concentration of pigments, mainly anthocyanins, which are extracted from the ...
Estresse, comportamento das leveduras durante a segunda fermentação e diferenças entre os métodos Tradicional e Charmat na elaboração de espumantes
(2023-12-05)
Studies on the processes involved in the production of sparkling wines can contribute to the advancement of scientific knowledge in oenology and biotechnology. In this biotechnological context, the yeast Saccharomyces ...