Wplyw szczepow drozdzy gorzelniczych na zawartosc zwiazkow zanieczyszczajacych spirytus surowy - doswiadczenia prowadzone w warunkach modelowych.
1994
Zielinska K. | Miecznikowski A. | Witkowska E.
It was found that the highest level of carbonyl compounds (aldehydes) in raw spirit occurred after about 10 hours of fermentation, after about 24 hours of the process the level of these compounds was several times lower and then, during the secondary-fermentation phase, systematic slow decrease of their content occurred. Levels of the other compounds determined in raw spirit, i.e. organic acids, esters and methanol, were not changing significantly during fermentation carried on with use of the following yeast strains: B sub (4), D sub (2), Bc16 and As4.
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Библиографическая информация
Эту запись предоставил Wolters Kluwer