Influence of yeast and enzyme race of the potato spirit quality
1996
Czuprynski, B. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Bydgoszcz (Poland). Samodzielna Pracownia Gorzelnicza) | Klosowski, G.
Studies on technological process were carried out on the industry scale for 4 combinations of fermentation conditions with 5 repeat. In distillery in spirit production dried yeast D-2 and AS-4 were used together with the amylolitical preparates from China and Holland. Fermentation of the potato mash were carried without any interference regardless of the type of yeast and enzymes being used. In tested samples of the raw spirit was no exceed of contamination content confirmed in the Polish Norm. The smallest amount of contaminations have spirits produced when dried yeast D-2 are used regardless type of enzymes used during mashing and saccharification
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