Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management Avaliações microbiológicas e físico-químicas do caldo extraído de diferentes partes do colmo de cana-de-açúcar de três variedades cultivadas sob manejo orgânico

Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management Avaliações microbiológicas e físico-químicas do caldo extraído de diferentes partes do colmo de cana-de-açúcar de três variedades cultivadas sob manejo orgânico

The artisanal production of cachaça, a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment ("fermento caipira") which consists of sugar cane juice with crushed corn, powdered rice, or citr...

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Bibliographic Details
Main Authors: Cristina Martini, Luiz Antonio Correia Margarido, Sandra Regina Ceccato-Antonini
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010-09-01
Series:Food Science and Technology
Subjects:
cana-de-açúcar
leveduras
fermentação
cana orgânica
sugar cane juice
yeasts
fermentation
organic management
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037

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