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
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
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: 08 abr. 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 abr. 08 ] 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 abr. 08 ] Available from: https://doi.org/10.1002/jib.213 - Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
- Composição química de aguardente de cana obtida por diferentes métodos de destilação
- 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
- Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort
- Maturation related phenolic compounds in cachaça aged in new oak barrels
- Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species
- Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça)
- Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort
- Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit)
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
2967144-Chemical_and_micr... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
