Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort (2021)
- Authors:
- USP affiliated authors: ALCARDE, ANDRE RICARDO - ESALQ ; SILVELLO, GIOVANNI CASAGRANDE - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jib.640
- Subjects: BEBIDAS DESTILADAS; CALDO DE CANA; CEVADA; COMPOSTOS FENÓLICOS; ENVELHECIMENTO; FERMENTAÇÃO ALCOÓLICA; MALTE; MOSTO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Institute of Brewing
- ISSN: 0046-9750
- Volume/Número/Paginação/Ano: v. 127, 189–195, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CORRÊA, Ana Carolina et al. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, v. 127, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.640. Acesso em: 31 dez. 2025. -
APA
Corrêa, A. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, 127. doi:10.1002/jib.640 -
NLM
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2025 dez. 31 ] Available from: https://doi.org/10.1002/jib.640 -
Vancouver
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2025 dez. 31 ] Available from: https://doi.org/10.1002/jib.640 - Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça)
- Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
- Tecnologia da fabricação de cerveja
- Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça
- The barrel aged beer wheel: a tool for sensory assessment
- Composição química de aguardente de cana obtida por diferentes métodos de destilação
- Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry
- Development of an electronic nose for characterizing the level of maturation of cachaça
- Maturation related phenolic compounds in cachaça aged in new oak barrels
- New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça
Informações sobre o DOI: 10.1002/jib.640 (Fonte: oaDOI API)
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