Optimization of honey wort fermentation in double mead technology
1993
Wzorek, W. | Konieczna, E. | Szymanska, K. | Bugajewska, A. (Agricultural University, Warsaw (Poland). Dept. of Fermentation and Fruit and Vegetable Technology)
Yeasts S. bayanus and S. cerevisiae were selected as the most useful for honey worts fermentation. They produced alcohol in the amount ranging from 14.8 to 16.2 percent at 10 or 5 percent mother yeasts upon optimal fermentation conditions which were: total sugar content at the start 300-320 g/l, honey sweetening during fermentation up to the total sugar content 350-370 g/l, temperature not exceeding 22 degrees C
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
卷
2
期
1
ISSN
1230-0322
页码
pp. 57-65
其它主题
Fermentacion alcoholica; Boisson alcoolisee; Bebidas alcoholicas; Tecnologia de los alimentos
语言
英语
注释
Summary (Pl)
3 fig., 4 tables; 10 bibliography
类型
Summary
1994-08-15
AGRIS AP