Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça (2015)
- Authors:
- USP affiliated authors: ALCARDE, ANDRE RICARDO - ESALQ ; SILVELLO, GIOVANNI CASAGRANDE - ESALQ ; BORTOLETTO, ALINE MARQUES - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jib.213
- Subjects: CACHAÇA; CALDO DE CANA; COMPOSTOS VOLÁTEIS; CONTAMINAÇÃO DE ALIMENTOS; MICROBIOLOGIA DE ALIMENTOS; UREIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Institute of Brewing
- ISSN: 0046-9750
- Volume/Número/Paginação/Ano: v. 121, p. 251-256, 2015
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BORTOLETTO, Aline Marques e SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, v. 121, p. 251-256, 2015Tradução . . Disponível em: https://doi.org/10.1002/jib.213. Acesso em: 15 fev. 2026. -
APA
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2015). Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. Journal of the Institute of Brewing, 121, 251-256. doi:10.1002/jib.213 -
NLM
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1002/jib.213 -
Vancouver
Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça [Internet]. Journal of the Institute of Brewing. 2015 ; 121 251-256.[citado 2026 fev. 15 ] Available from: https://doi.org/10.1002/jib.213 - Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
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- The barrel aged beer wheel: a tool for sensory assessment
- New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça
- Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species
- Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort
- Maturation related phenolic compounds in cachaça aged in new oak barrels
- Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort
- Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça)
- Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit)
Informações sobre o DOI: 10.1002/jib.213 (Fonte: oaDOI API)
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