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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 ...
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 ...