| Journal: | Quimica nova |
| Database: | PERIÓDICA |
| System number: | 000313236 |
| ISSN: | 0100-4042 |
| Authors: | Torres-Neto, Alberto B1 Silva, Moacir Epifanio da Silva, Wagner Barros Swarnakar, Ramdayal Silva, Flavio Luiz Honorato da |
| Institutions: | 1Universidade Federal de Campina Grande, Centro de Ciencias e Tecnologia, Campina Grande, Paraiba. Brasil |
| Year: | 2006 |
| Season: | Jun |
| Volumen: | 29 |
| Number: | 3 |
| Pages: | 489-492 |
| Country: | Brasil |
| Language: | Portugués |
| Document type: | Artículo |
| Approach: | Experimental |
| English abstract | 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 |
| Keyword: | Química de alimentos, Bebidas alcohólicas, Fermentación, Anacardium occidentale, Características fisicoquímicas |
| Keyword: | Chemistry, Fermentation, Food chemistry, Alcoholic beverages, Anacardium occidentale, Physicochemical characteristics |
| Full text: | Texto completo (Ver HTML) |
