Revista: | Quimica nova |
Base de datos: | PERIÓDICA |
Número de sistema: | 000313236 |
ISSN: | 0100-4042 |
Autors: | Torres-Neto, Alberto B1 Silva, Moacir Epifanio da Silva, Wagner Barros Swarnakar, Ramdayal Silva, Flavio Luiz Honorato da |
Institucions: | 1Universidade Federal de Campina Grande, Centro de Ciencias e Tecnologia, Campina Grande, Paraiba. Brasil |
Any: | 2006 |
Període: | Jun |
Volum: | 29 |
Número: | 3 |
Paginació: | 489-492 |
País: | Brasil |
Idioma: | Portugués |
Tipo de documento: | Artículo |
Enfoque: | Experimental |
Resumen en inglés | The production of cashew apple wine has the purpose of minimizing the wastage in the Brazilian cashew production. Knowing that the cashew apple fermentation produces a good cashew wine, a study of alcoholic fermentation kinetics of the cashew apple and the physico-chemical characterization of the product were made. The cashew wine was produced in an stirred batch reactor. The results of the physico-chemical analysis of volatiles, residual sugars, total acidity and pH of cashew wine showed that their concentrations were within the standard limits established by the Brazilian legislation for fruit wines |
Disciplines | Química |
Paraules clau: | Química de alimentos, Bebidas alcohólicas, Fermentación, Anacardium occidentale, Características fisicoquímicas |
Keyword: | Chemistry, Fermentation, Food chemistry, Alcoholic beverages, Anacardium occidentale, Physicochemical characteristics |
Text complet: | Texto completo (Ver HTML) |