Cauré Barbosa Portugal

CV Lattes ResearcherID ORCID Google Scholar Citations

Birthplace: Brazil

Graduate in Biology at Univ. Estadual Paulista "Júlio de Mesquita Filho" - Rio Claro (2002). MSc in Biology at Universidade Estadual Paulista "Júlio de Mesquita Filho" - Rio Claro (2005). "Diploma de Estudios Avanzados" (DEA) in Enology at Universidad de La Rioja, Spain (2008). PhD with "International PhD" mention in Enology at Universidad de La Rioja, Spain (2012). Post-doctoral at Escola Superior de Agricultura "Luiz de Queiroz" - USP (actual). (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher

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Research grants

Completed (most recent)

Abstract
The beverage industry is one of the most promising of the Brazilian economy, including a broad network in growing consumer segments, and the development of innovative, added value products. Technology investments are increasingly guided by innovative approaches on fermentation processes for peculiar and more complex products. Recent studies denote the opportunities on accessing local micr…
Research and development of a selection program on customized native yeasts for quality distilled spirits and fermented beverage production, AP.PIPE

Scholarships in Brazil

Completed (most recent)

Research and development of a selection program on customized native yeasts for quality distilled spirits and fermented beverage production, BP.PIPE
Abstract
The beer is a low-calorie beverage, rich in minerals, organic acids, vitamins and proteins, proving to be a high nutritional value product. Its importance in the socio-economic scenario is notorious, and Brazil is currently the world's third largest producer. The demand for quality beers with differentiated profiles has grown exponentially; however, this scenario is not in agreement with …
Performance evaluation of non-Saccharomyces yeasts in the fermentation of brewing wort, BP.IC
Abstract
On cachaça's production, one of the intrinsic and essential steps for its quality is the fermentation of sugar cane juice, traditionally performed for yeasts from the same juice and also from the named "fermento caipira." The diversity and ecology of yeasts in this stage are very important to ensure greater control over the process and minimize possible organoleptic changes arising from m…
Survey and characterization of yeast diversity associated to the production of artisanal "cachaça", and selection of native starter cultures, BP.PD

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1 / 1	Completed research grants
5 / 3	Completed scholarships in Brazil
6 / 4	All research grants and scholarships

Associated processes

Most frequent collaborators in research granted by FAPESP

Keywords used by the researcher

Agronomical Sciences Biological Sciences Food Science and Technology Microbiology

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