Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/11276
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dc.creatorSantiago, Wilder Douglas-
dc.creatorCardoso, Maria das Graças-
dc.creatorDuarte, Felipe Cimino-
dc.creatorSaczk, Adelir Aparecida-
dc.creatorNelson, David Lee-
dc.date.accessioned2016-06-17T13:38:17Z-
dc.date.available2016-06-17T13:38:17Z-
dc.date.issued2016-06-17-
dc.identifier.citationSANTIAGO, W. D. et al. Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels. Journal of the Institute of Brewing, London, v. 120, n. 4, p. 507-511, 2014.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1002/jib.158/pdfpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/11276-
dc.description.abstractThere are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented–distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging stepspt_BR
dc.languagept_BRpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of the Institute of Brewingpt_BR
dc.subjectEthyl carbamatept_BR
dc.subjectOakpt_BR
dc.subjectCachaçapt_BR
dc.subjectOrganic contaminantpt_BR
dc.subjectProduction stepspt_BR
dc.subjectAlcoholic beveragept_BR
dc.titleEthyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrelspt_BR
dc.typeArtigopt_BR
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