Impactul adăugării unor nutrimenţi asupra procesului de obţinere a oţetului de mere
2020
Boiştean, Alina
Today, a wide variety of vinegars are produced in the world, such as apple vinegar, white wine vinegar, red wine vinegar, beer and malt vinegar, fruit vinegar, rice vinegar, etc. The rate of transformation of ethyl alcohol into acetic acid depends on the nature of the microorganisms and the substrate, the degree of aeration, the temperature which decreases with increasing concentration of acetic acid present in the given medium, etc. As a result of this study, the effect of nutrients on the fermentation rate was determined. Optimum conditions for alcoholic and acetic fermentation of apple concentrate respectively were established. Thus, the difference in the optimum conditions of the fermentation process with and without the use of different nutrients was revealed. However, in the samples of cider obtained from alcoholic fermentation it was found that for 32 days the minimum concentration of 4% was reached for the samples with nutrients, for the samples without nutrients the concentration did not exceed 2.3%. This indicates that the use of nutrients reduces the fermentation time twice.
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Publisher Technical University of Moldova
This bibliographic record has been provided by Technical University of Moldova