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Capim-elefante pré-tratado por explosão a vapor como matéria-prima para produção de enzimas, hidrólise enzimática e fermentação alcoólica
(2015-06-02)
With the growing demand for sources of renewable energy as alternatives to petroleum, the use of lignocellulosic biomasses, such as Pennisetum purpureum (elephant grass), may provide a viable alternative to second generation ...
Evolução aromática e autofagia/autólise durante a segunda fermentação de espumantes
(2015-02-24)
The Serra Gaucha region shows an excellent oenological aptitude for the production of high quality wines and sparkling wines. Sparkling wines process involves a second fermentation with gas and ethanol production, and ...
Emprego do glicerol como fonte de carbono na produção fermentativa de 2,3-Butanodiol por Enterobacter aerogenes ATCC 13048
(2015-02-24)
In this work, the use of glycerol as carbon source for cell growth and 2,3-butanediol/acetoin production in the in cultivation of Enterobacter aerogenes ATTT 13048 was studied. The influence of initial substrate concentration ...
Produção de 2,3-Butanodiol a partir de glicerol por klebsiella oxytoca ATCC 8724
(2015-02-24)
Glycerol is a by-product of biodiesel production, which accounts for approximately 10% of the biofuel. Since a large volume of it is formed in industry, glycerol could be used as a substrate to obtain other compounds, such ...
Seleção de bactérias para fermentação malolática de vinhos
(2018-06-18)
Brazilian wines, mainly from Rio Grande do Sul, often have high acidity due to the different maturation of the grapes. This acidity is determined by high concentrations of malic acid. In order to attenuate the fixed acidity ...
Desenvolvimento de biorreator de tambor rotativo em escala de bancada
(2014-06-02)
In this work, details on the assembling of a solid state cultivation system, whose main component is a bench scale rotating-drum bioreactor, are described. The bioreactor was built in refractory glass and has an approximate ...
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 ...
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 ...