Trial on the determination of correlation between acrolein contents in high wines and microbial purity during processing
1999
Badocha, E. (Instutut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Zbiec, M. | Piasecka-Jozwiak, K. | Mois, A. | Szkudzinska-Rzeszowiak, E.
Determination of the influence of microbial purity during processing, carried on in the domestic distilleries, on the acrolein contens in high wines was the aim of carried out work. Presence of the acrolein producing bacteria (bacteria producing 3-hydroxypropionaldehyde) in distillery raw materials (rye, triticale, maize), sweet mashes, distillery beers and distillery yeast was analysed. Contents of acrolein in the high wines obtained from examined distillery beers was detected. On the basis of research results it was stated that the acrolein contents in high wines is influenced both by the microbial purity of raw materials and by the proper management of processing
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