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1. Abordagem microbiológica da fermentação oxidativa, alcoólica e malolática no processamento da sidra
In the Europe the fermentation process of apple juice for cider obtention comprehend 3 phases distinct, oxidative and alcoholic fermentation phase (synthesis of aromas and ethanol release respectively) and the malolatic phase (reduction of the acid). In the Brazil the process occurs in temperatures of 25-35C, presence of sulfite and with addition of yeast, r
Publicado em: 2008