Search
Now showing items 1-5 of 5
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 ...
Utilização dos recursos genéticos de Enterobacter aerogenes ATCC 13048 para o desenvolvimento de enzima quimérica glicerol desidrogenase-acetoína redutase
(2019-08-05)
2,3-butanediol (BDO) is an organic compound with formula C4H10O2 which has three stereoisomers, and that has been widely used in the manufacture of 1,3-butadiene, antifreeze additives, polyurethane foams, plastic polymers, ...
Produção de 2,3-butanodiol por Klebsiella oxytoca e Enterobacter aerogenes a partir de diferentes fontes de carbono e regime de operação
(2019-06-07)
Different carbon sources have been used in fermentation processes for 2,3-butanediol (2,3- BDO) and acetoin (acetyl methyl carbinol; AMC) production. These substrates can be obtained from agro-industrial by-products, ...
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 ...