Addition of proteic nitrogen during alcoholic fermentation for the production of cachaça Adição de nitrogênio protéico durante a fermentação alcoólica de caldo de cana para produção de cachaça
Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
2008-04-01
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| Series: | Scientia Agricola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009 |