Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Duarte, Whasley Ferreira ^a   Amorim, Juliana Cunha ^a   de Assis Lago, Lilian ^a   Dias, Disney Ribeiro ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Alcoholic beverages; Fermentation biotechnology; Saccharomyces cerevisiaeUFLA CA 11; Volatile compounds

Indexed keywords

ISOPENTYL ALCOHOL; PENTANOL; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; BRAZIL; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; MYRTACEAE; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; TASTE;

ALCOHOLIC BEVERAGES; BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD HANDLING; FRUIT; MYRTACEAE; PENTANOLS; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS;

MYRCIARIA CAULIFLORA; MYRTACEAE; SACCHAROMYCES; VITACEAE;

EID: 79957923289     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02169.x     Document Type: Article

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