Cauré B. Portugal
University of Sao Paulo, Brazil
Biography
Caure Barbosa Portugal has completed his PhD in Enological Microbiology at the University of La Rioja, Spain (2012), following his Postdoctoral studies in the College of Agriculture ‘Luiz de Queiroz’ (ESALQ, University of São Paulo) in Piracicaba, Brazil. He is currently responsible for fermentation microbiology researches in the Laboratory of Technology and Quality of Beverages of ESALQ. He has published papers regarding fermentation processes in wine, beer and cachaca, focused in spontaneous fermentations, non-conventional yeasts and microbial control of beverages.
Abstract
Abstract : achaça: a brief scenario of spontaneous fermentation of the Brazilian distilled spirit