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...

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Bibliographic Details
Main Authors: Evandro Galvão Tavares Menezes, José Guilherme Lembi Ferreira Alves, Carolina Valeriano, Isabela Costa Guimarães
Format: Article
Published: Instituto de Tecnologia do Paraná (Tecpar) 2013-02-01
Series:Brazilian Archives of Biology and Technology
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