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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 ...
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 ...
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, ...
Bioprodução de 2,3-butanodiol eem meio mineral contendo glicerol derivado da indústria de biodiesel
(2018-09-11)
2,3-butanediol (2,3-BDO) is a compound with potential to be used in different industrial segments, that can be obtained by traditional chemical synthesis or via fermentative processes from different carbon sources. Among ...