THE ACCUMULATION OF BY-PRODUCTS IN THE PROCESS OF ALCOHOLIC FERMENTATION
https://doi.org/10.20914/2310-1202-2013-3-183-185
Abstract
The influence of pH on the accumulation of by-products of fermentation in the mash was studied. Found that the acidification of musts to pH 4.5 created more favorable conditions for the yeast, reducing the duration of fermentation, increasing the amount of alcohol, improving indicators of mash, decreases the likelihood of infection mash, aldehyde content was reduced by 10-15%, higher alcohol – by 8-10%, 15-20% glycerol, and a slight reduction of acids and esters.
About the Authors
A. N. Yakovlev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
S. F. Yakovleva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
T. S. Kovaleva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. A. Peshkov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
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Review
For citations:
Yakovlev A.N., Yakovleva S.F., Kovaleva T.S., Peshkov A.A. THE ACCUMULATION OF BY-PRODUCTS IN THE PROCESS OF ALCOHOLIC FERMENTATION. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):183-185. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-183-185
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