Preparação e caracterização do vinho de laranja
| Data(s) |
01/08/2001
|
|---|---|
| Resumo |
A simple method of home made preparation and physical-chemical characterization of orange wine was investigated. Saccharomyces cerevisiae was used as inoculum for wine-making by fermentation. Chemical compositions related to the aroma components seems to be very similar between grape and orange wines. |
| Formato |
text/html |
| Identificador |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400004 |
| Idioma(s) |
pt |
| Publicador |
Sociedade Brasileira de Química |
| Fonte |
Química Nova v.24 n.4 2001 |
| Palavras-Chave | #fermentation #orange wine #chemical characterization |
| Tipo |
journal article |
