Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked

In southern Brazil, colonial cheese is a very popular traditional dairy and plays significant economic and cultural roles. Innovation in traditional foods is crucial for continued market growth. Marinating cheeses in wine is a known practice, however the use of vinegar is traditional on informal sca...

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Veröffentlicht in:	International journal of gastronomy and food science 2024-12, Vol.38, p.101066, Article 101066
Hauptverfasser:	Azevedo, Gabriela Diersmann, Oliveira, Wemerson de Castro, Ströher, Jeferson Aloísio, Oliveira, Maria Beatriz Prior Pinto, Santos Richards, Neila Silva Pereira dos, Sant’Anna, Voltaire
Format:	Artikel
Sprache:	eng
Schlagworte:	Brazil CATA cheeses color gastronomy hardness marinating markets Maturation odors Soaking Texture vinegars wines
Online-Zugang:	Volltext
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