[Influence of the hydrogen ions on the yeasts metabolism in the process of alcoholic fermentation of molasse wort]
2000
Tkachenko, L. | Olinychuk, S. | Levandovska, L.
The study is conducted on using various sources of hydrogen for acidifying a molasse wort. The results of the study have shown that at close magnitudes of indices of active (pH) and titred acidity, of visible concentration of dry matters, unfermented sugars in a fermented wash of all the variants of the experiments concentration of alcohol, biomasse and byproducts of fermentation are different. While acidifying with the use of lactic acid bacteria (LAB) the amount of volatile acids and ethers will increase correspondingly by 25.9 and 19.7 %. The amount of aldehydes remains approximately identical in all the variants of the experiment. The results also testify that that using various sources of ions of hydrogen for acidifying the wort influences metabolism of yeasts-saccharomyces in the process of alcoholic fermentation. The method proposed have advantages over the traditional technology due to the exclusion of an inorganic acid from the process, improving postalcoholic molasse wash as a feed additive to feeds and condiditions of labour at the site of acidifying the molasses
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