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How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?

Cauré B Portugal1, Arthur Paron de Silva1, Aline M Bortoletto1

  • 1Dept. Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, Brazil.

Food Research International (Ottawa, Ont.)
|March 15, 2017
PubMed

Keywords:
Distilled spiritHanseniaspora guilliermondiiMeyerozyma guilliermondiiNative yeastsPichia fermentansTerritory

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