Estudos de parâmetros de propagação de fermento (Saccharomyces cerevisiae) para produção de cachaça de alambique
=== Cachaça, a typical Brazilian product, has been prominent in the economy of the state of Minas Gerais. Traditionally, the propagation of yeast in distilleries of cachaça occurs directly in the vats of fermentation, which are not appropriate for the aerobic phase (yeast propagation), because they...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Minas Gerais
2006
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| Online Access: | http://hdl.handle.net/1843/MBSA-6XWFAD |