Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça Efeito da fermentação natural e do envelhecimento sobre a qualidade química e sensorial de cachaça orgânica Brasileira

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça Efeito da fermentação natural e do envelhecimento sobre a qualidade química e sensorial de cachaça orgânica Brasileira

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/w...

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Bibliographic Details
Main Authors: Afra Vital Matos Dias Gabriel, Marta Regina Verruma-Bernardi, Luiz Antônio Corrêa Margarido, Maria Teresa Mendes Ribeiro Borges, Renata Tieko Nassu, Norberto Antonio Lavorenti, Sandra Regina Ceccato-Antonini
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2012-05-01
Series:Ciência Rural
Subjects:
bebida alcoolica
qualidade sensorial
qualidade físico-quimica
fermento
alcoholic beverage
sensorial quality
physico-chemical quality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026

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