Research of the influence of cereal crops on amino acid structure of spirit mash and biochemical process at its fermentation | Исследование влияния вида зерновой культуры на аминокислотный состав спиртового сусла и биохимические процессы при его сбраживании
2010
Vasilenko, Z.V. | Tsed, E.A. | Volkova, S.V. | Koroleva, L.M. | Mirontseva, A.A. | Myslitskaya, A.N., Mogilev State Univ. of Foodstuffs (Belarus)
Effectiveness of the alcohol mash fermentation depending on qualitative and quantitative amino acid content is analyzed. Regularities between alcohol formation and different amino acids concentration are evaluated. The results of the research of identifying the amino acid structure of spirit mash samples depending on the type of cereal crop (rye, filmy oat, bare oat) and the temperature of boiling (90 and 130 deg C) are shown. Physical and chemical indexes of the alcohol mash based on filmy oat, bare oat and rye raw material are presented. Amino acid composition of the mash under the different conditions of batch cooking is analyzed. Ethanol content in ripe mash depending on crop cultivar and cooking temperature is shown. General number of yeast cells in ripe mash depending on crop cultivar and cooking temperature is evaluated. Dead yeast cells number is shown. It is established that the optimum amino acid structure is formed in the process of oat bare processing which ensures a higher concentration of amino acid with high and average speed of absorption in spirit mash. It allows not only to intensify biochemical process at the fermentation of mash but also to exclude the use of expensive ferment preparations that are applied in the process of getting mash from other cereal crops.
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