<b>Development and characterization of the tangerine peel liquor with different alcoholic bases</b> - doi: 10.4025/actascitechnol.v33i1.7873

<b>Development and characterization of the tangerine peel liquor with different alcoholic bases</b> - doi: 10.4025/actascitechnol.v33i1.7873

This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samp...

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Bibliographic Details
Main Authors: Letícia Fleury Viana, Cláudia Leite Munhoz, Adriana Régia Marques Souza, Lorena Martins Santana, Vitor Maciel, Márcio Caliari
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2011-03-01
Series:Acta Scientiarum: Technology
Subjects:
Liquor
sugar cane spirit
tangerine spirit
grain alcohol
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873

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