CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia Agronômica from Escola Superior de Agricultura "Luiz de Queiroz" (1993), master's at CIÊNCIA E TECNOLOGIA DE ALIMENTOS from Escola Superior de Agricultura "Luiz de Queiroz" (1996) and doctorate at ENERGIA NUCLEAR NA AGRICULTURA from CENTRO DE ENERGIA NUCLEAR NA AGRICULTURA (2000). Has experience in Agronomy, acting on the following subjects: aguardente, cana-de-açúcar, levedura, bactéria and fementação etanólica. (Source: Lattes Curriculum)
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The objectives of the present research are to test new strains of yeasts in the fermentation process, as well as the acid treatment of the ferment between recycles in order to maintain the yeast strain selected for cachaça production; to determine the chemical and sensorial quality of cachaça distilled in a three-body alembic; and to measure the maturation degree of cachaça aged in tropic…
In order to add quality to cachaça, aging in barrels of wood is essential aiming to increase the chemical and sensorial profile. The determination of the level of spirit maturation is influenced by several factors, such as species of wood used to manufacture the barrels, the application or the degree of internal burning, the number of uses of the barrel and the aging time. The level of ma…
In order to add quality to cachaça, aging in barrels of wood is essential aiming to increase the chemical and sensorial profile. The determination of the level of spirit maturation is influenced by several factors, such as species of wood used to manufacture the barrels, the application or the degree of internal burning, the number of uses of the barrel and the aging time. The level of ma…
(Only some records are available in English at this moment)
In order to add quality to cachaça, aging in barrels of wood is essential aiming to increase the chemical and sensorial profile. The determination of the level of spirit maturation is influenced by several factors, such as species of wood used to manufacture the barrels, the application or the degree of internal burning, the number of uses of the barrel and the aging time. The level of ma…
This project inteds to evaluate chemical and sensory influences on beer due to the aging process in barrels made of different woods. Additionally to physico-chemical analysis, GC_FID will be performed and GC-MS will contribute to determining beer fingerprint via SPME extraction. An aged beer aroma-wheel is intended to be developed to identify the contribution of the different woods employ…
(Only some records are available in English at this moment)
| 16 / 8 | Completed research grants |
| 15 / 10 | Completed scholarships in Brazil |
| 31 / 18 | All research grants and scholarships |
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