| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538525 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠In cachaça industry the supplementation with ammonium sulfate is common. ⺠Increased nitrogen reduces transcription levels of keto-acid decarboxylases, alcohol dehydrogenases and higher alcohols. ⺠An intermediate nitrogen supply augmented levels of IAH1 gene and acetate esters. ⺠A high nitrogen supply augmented levels of EEB1 and IAH1 genes and ethyl octanoate. ⺠Nitrogen has a great influence on the fermentation and aroma profile of cachaça.
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Authors
Esteban Espinosa Vidal, Gustavo M. de Billerbeck, Diogo Ardaillon Simões, Alexandre Schuler, Jean Marie François, Marcos Antonio Jr.,