Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça

Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça

Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the f...

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Bibliographic Details
Main Authors: Fátima de Cássia Oliveira Gomes, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani, Carlos Augusto Rosa
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2009-04-01
Series:Brazilian Archives of Biology and Technology
Subjects:
cachaça
Saccharomyces cerevisiae
starter strains
fermentation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000200023

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