Waldemar Gastoni Venturini Filho

• Abstract

  The objective of this study is to produce hard cider using one variety of apple and 4 strains of alcoholic yeast so as to identify sensory differences in the product resulting from the use of different strains. Yeasts to be used in the fermentation process are baker's yeast, top-fermenting beer yeast, white wine yeast and a strain used in sparkling wine for second fermentation. Sugar cont…

  Hard cider production from EVA apple and four strains of alcoholic yeasts, AP.R

• Abstract

  The aim of this project will be to produce beer using honey as malt adjunct. The treatments will be the extract concentration in wort (11, 13, 15 Brix) and the honey proportion on beer recipe (0, 20, 40%). The essays will be carried with two repetition. The beer will be analysed for alcohol, real and apparent extract, real and apparent fermentability, pH, acidity, colour, haze, bitter, CO…

  Honey as malt adjunct on beer production, AP.R

• Abstract

  The following project aims at the quantification of both aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms during the fermentation process in a sugarcane-based must (juice and molasses). There will be five essays: a) aerobic and anaerobic metabolisms from baker's yeast will be measured in sugarcane juice must; b) in molasses based must; c) in different strains of ba…

  Quantification of aerobic and anaerobic metabolisms by baker's yeast during the fermentation of molasses must , AP.R

• Abstract

  The aim of this work is to produce and analyze chemically and sensorially mead with orange, tangerine and acid lime. Two musts will be produced for each fruit and a traditional (only honey and water) must will also be made as standard. The musts with fruits will be elaborated with peel and fruits in pieces. The white wine yeast will be used in the fermentation process, which will be held …

  Production and physicochemical and sensorial anlysis of Mead with orange, tangerine and acid lime, BP.IC

• Abstract

  In the surroundings of Botucatu city there are organic apple producers of Eva and Julieta varieties which are sold in the local and regional market. Due to the organic cultivation, there is a greater discard of fruits (30%) that do not present the quality required for the home market, but are able to be processed for juices and related products. The objective of this work will be to produ…

  Physicochemical and sensorial characterization of apple juice and nectar from varieties Eva, Julieta and Gala, BP.IC

• Abstract

  This project will analyze physico-chemical characteristics of the main industrial Brazilian beer brands and its acceptability by sensorial analysis. Seven beers will be bought of different brands: Antártica, Brahma, Skol, Schin, Itaipava, Kaiser and Bavária, selected according with the Brazilian market share and belonging to breweries: AmBev, Brasil Kirin, Grupo Petrópolis and Heineken. I…

  Physico-chemical and sensorial analysis in industrial Brazilian beers, BP.IC

(Only some records are available in English at this moment)