Cinética e caracterização físico-química do fermentado do pseudofruto do caju (Anacardium occidentale L.)

Química Nova

Alberto B. Torres Neto¹  Moacir Epifânio Da Silva¹  Wagner Barros Silva¹  Ramdayal Swarnakar¹  Flávio Luiz Honorato Da Silva¹ 

[1] ,Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Departamento de Engenharia QuímicaCampina Grande PB ,Brasil

关键词: cashew apple wine;    fermentation;    physico-chemical characterization;   

DOI  :  10.1590/S0100-40422006000300015

来源: SciELO

【 摘 要 】

The production of cashew apple wine has the purpose of minimizing the wastage in the Brazilian cashew production. Knowing that the cashew apple fermentation produces a good cashew wine, a study of alcoholic fermentation kinetics of the cashew apple and the physico-chemical characterization of the product were made. The cashew wine was produced in an stirred batch reactor. The results of the physico-chemical analysis of volatiles, residual sugars, total acidity and pH of cashew wine showed that their concentrations were within the standard limits established by the Brazilian legislation for fruit wines.

【 授权许可】

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