Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/151167
Research center of Embrapa/Collection: Embrapa Semiárido - Artigo em anais de congresso (ALICE)
Date Issued: 2009
Type of Material: Artigo em anais de congresso (ALICE)
Authors: AZEVEDO, L. C.
DANTAS, R. S.
SÁ, A. G. B. de
M. FILHO, A.
AZOUBEL, P. M.
Additional Information: Luciana C. Azevedo; Reinaldo S. Dantas; Antonio G. B. de Sá; Adalberto M. Filho; Patrícia Moreira Azoubel, CPATSA.
Title: Optimization of methods for development of fermented-distillate of passion fruit beverage.
Publisher: In: WORLD ACADEMY OF SCIENCE,ENGINEERING AND TECHNOLOGY, 54., 2009, Paris. Proceedings... Paris: WASET, 2009.
Pages: p. 192-196.
Language: en
Keywords: Bebida destilada.
Description: This study aimed to develop a distilled beverage from passion fruit, and assess, by sensory tests and chromatographic profile, the influence of different treatments (FM1- spirit with pulp addictjon and FM2 - spirit with bigger ratio of pulp in must) in the setting of volatiles in the fruit drink, and performing chemical characterization taking into account the main parameters of quality established by the legislation.
Thesagro: Maracujá.
Data Created: 2009-07-14
Appears in Collections:Artigo em anais de congresso (CPATSA)

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