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dc.creatorMenezes, Evandro Galvão Tavares-
dc.creatorAlves, José Guilherme Lembi Ferreira-
dc.creatorValeriano, Carolina-
dc.creatorGuimarães, Isabela Costa-
dc.identifier.citationMENEZES, E.G.T. et al. Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue. Brazilian Archives of Biology and Technology, Curitiba, v. 56, n. 1, p. 121-126, Jan./Feb. 2013.pt_BR
dc.description.abstractThe 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 was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.pt_BR
dc.publisherInstituto de Tecnologia do Paraná - (TECPAR)pt_BR
dc.rightsacesso abertopt_BR
dc.sourceBrazilian Archives of Biology and Technology (Impresso)pt_BR
dc.subjectSugarcane spiritspt_BR
dc.subjectPhysico-chemical sensory analysispt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.titlePhysico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residuept_BR
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DNU - Artigos publicados em periódicos

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