Influence of density of the distillery mash on the quality of the raw spirit

Miecznikowski, A.; Zielinska, K.

Influence of density of the distillery mash on the quality of the raw spirit

1997

Miecznikowski, A. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Zielinska, K.

Research of dynamic of changes of directly reducing sugars in fermenting mashes, dynamic of changes of alcohol and aldehydes concentration and also relation between density of the sweet mash and content of aldehydes in raw spirit was presented in this article. Research was carried out at the average initial density of corn mash amounting to 14.6 and 16.2 deg Blg and during alcohol fermentation

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AGROVOC Keywords

aguardientes alcoholic fermentation aldehydes densidad density eau de vie etanol ethanol fermentation alcoolique materias primas raw materials spirits

Bibliographic information

Published in

Przemysl Fermentacyjny i Owocowo-Warzywny (Poland)

Volume 51 Issue 6 ISSN 0137-2645

Pagination

pp. 25-27

Other Subjects

Fermentacion alcoholica; Aldehidos; Matiere premiere; Aldehyde; Densite

Language

Polish

Note

Summaries (En, Pl)

17 ref.

Translated Title

Wplyw gestosci zacierow gorzelniczych na jakosc spirytusu surowego

Type

Summary

In AGRIS since: 1999-08-15

Format: AGRIS AP

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Influence of density of the distillery mash on the quality of the raw spirit

1997

AGROVOC Keywords

Bibliographic information