Kinetics of hydrocyanic acid origin in the fermentation process of the mash from sloe fruits
Balcerek, M. | Szopa, J. | Adamczyk, M.(Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii)
The aim of the researches were the influence of the fruit crushing, pasteurization, enzymatic processing, pH of the mash on the quickness of ethanol and hydrocyanic acid production, technological indicators of the process and chemical composition of the raw spirits
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