Influence of density of the distillery mash on the quality of the raw spirit
1997
Miecznikowski, A. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Zielinska, K.
Research of dynamic of changes of directly reducing sugars in fermenting mashes, dynamic of changes of alcohol and aldehydes concentration and also relation between density of the sweet mash and content of aldehydes in raw spirit was presented in this article. Research was carried out at the average initial density of corn mash amounting to 14.6 and 16.2 deg Blg and during alcohol fermentation
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书目信息
Przemysl Fermentacyjny i Owocowo-Warzywny (Poland)
卷
51
期
6
ISSN
0137-2645
页码
pp. 25-27
其它主题
Fermentacion alcoholica; Aldehidos; Matiere premiere; Aldehyde; Densite
语言
抛光
注释
Summaries (En, Pl)
17 ref.
翻译的标题
Wplyw gestosci zacierow gorzelniczych na jakosc spirytusu surowego
类型
Summary
1999-08-15
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