Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2013-02-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016 |