Banana Brandy
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. AvaliaÃÃo da produÃÃo artesanal da aguardente de banana utilizando Saccharomyces cerevisiae CA-1174 / Evaluation of the artisanal production of the banana brandy by utilizing Saccharomyces cerevisiae CA-1174
Banana is the fruit of greatest production and all over the world commercialization, nevertheless, the loss indices are high, reaching 40% in Brazil, the second greatest worldwide producer. One of the procedures to avoid losses is the use of the fruit in the composition of a number of produces, among these the banana brandy. In several countries, the manufac
Publicado em: 2003
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2. Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl
American Society for Microbiology.