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…
The objective of this study is to compare the aging process of sugar cane spirit (Cachaça) in oak barrels from different species and number of uses. American oak (Quercus alba) and European oak (Quercus petraea) barrels from first and second uses will be compared with barrels of extensive use. The evaluation of aging process will be conducted by chromatography analysis that indicate quali…
(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…
Combinations of raw materials for musts of barley and sugar cane juice will be used to seek a ratio that display chemical and sensorial complexity and characterise an inovative product. This project aims to obtain a new spirit having sensory and chemical characteristics similar to both of cachaça and whiskey. Greater complexities of favorable chemical compounds to the quality of the spiri…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 15 / 7 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 14 / 9 | Completed scholarships in Brazil |
| 31 / 18 | All research grants and scholarships |
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CV Lattes
ORCID