How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?

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• 作者：Cauré ; B. Portugal ; ^{caure.portugal@gmail.com} ; Arthur Paron de Silva ; Aline M. Bortoletto ; André ; R. Alcarde
• 关键词：Ethanol (PubChem CID ; 702) ; 1-propanol (PubChem CID ; 1031) ; Isoamyl alcohol (PubChem CID ; 31 ; 260) ; Isobutanol (PubChem CID ; 6560) ; 1-butanol (PubChem CID ; 263) ; Acetaldehyde (PubChem CID ; 177) ; Ethyl acetate (PubChem CID ; 8857) ; Acetic acid (PubChem CID ; 176) ; Methanol (PubChem CID ; 887) ; Ethyl carbamate (PubChem CID ; 5641) ; Furfural (PubChem CID ; 7362)
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：18-25
• 全文大小：735 K
• 卷排序：91

文摘

Impact of different native yeasts on the chemical profile of cachaça is shown. Dominant metabolism of wild yeasts leads to impairment on distillate's quality. Yeast clusters acting in balanced environments minimize off-flavor generation.