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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 ...
Processos de filtração por membranas aplicados na filtração de kombuchas
(2022-05-17)
Healthy eating is a growing trend among the population. As a healthy and functional drink, kombucha has great potential due to its many beneficial properties. Kombucha is prepared from the fermentation of add sugars in ...
Contribuição de Torulaspora delbrueckii nas características de vinho da variedade BRS-Lorena
(2022-10-11)
The widespread use of commercial strains of Saccharomyces cerevisiae in wine production has ensured control of the fermentation process but has led to the production of more uniform wines with less organoleptic complexity. ...