Bebidas funcionais fermentadas de cascas de frutas ricas em compostos antioxidantes

Coutinho, Lairy Silva

doi:10.14393/ufu.te.2019.2189

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Formation Of Compounds During Alcoholic and Acetic Fermentation1

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“…In the stage of alcoholic fermentation, higher alcohols, glycerol, aldehydes, esters, and acetates are components that are formed in less quantity than ethanol. However, these compounds are of great importance for the aroma of fermented alcoholic beverages, such as wine (Coutinho, 2019;Lurton et al, 1995;Marques & Pastore, 1999).…”

Section: Formation Of Compounds During Alcoholic and Acetic Fermentationmentioning

confidence: 99%

Use of biotechnology to produce alcoholic and acetic fermentation: A review

Machado,

Viana

2023

RSD

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Biotechnology enables numerous processes, such as fermentation, which uses desirable microorganisms to add value to commercial importance products. Alcoholic fermentation, a type of chemical reaction carried out by microorganisms (yeasts) in sugars, yields ethanol and carbon dioxide. Fermented acetic acid has been defined as the product obtained from the acetic fermentation of alcoholic liquid from fruit must, cereal, vegetable, honey, mixtures of vegetables, and hydroalcoholic mixtures. This review aimed to introduce alcoholic and acetic fermentation concepts and highlight the importance of several research types in the fermentation of different raw materials.

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Section: Formation Of Compounds During Alcoholic and Acetic Fermentationmentioning

confidence: 99%