Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

por Różański, Mateusz, Pielech-Przybylska, Katarzyna, Balcerek, Maria
Publicado 2020

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

por Dziugan, Piotr, Balcerek, Maria, Pielech-Przybylska, Katarzyna, Patelski, Piotr
Publicado 2013

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

por Dziekońska-Kubczak, Urszula, Pielech-Przybylska, Katarzyna, Patelski, Piotr, Balcerek, Maria
Publicado 2020

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Star...

por Balcerek, Maria, Pielech-Przybylska, Katarzyna, Dziekońska-Kubczak, Urszula, Patelski, Piotr, Strąk, Ewelina
Publicado 2016

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

por Balcerek, Maria, Pielech-Przybylska, Katarzyna, Dziekońska-Kubczak, Urszula, Patelski, Piotr, Różański, Mateusz
Publicado 2019

Ethanolic Fermentation of Rye Mashes: Factors Influencing the Formation of Aldehydes and Process Efficiency

por Pielech-Przybylska, Katarzyna, Balcerek, Maria, Klebeko, Maciej, Dziekońska-Kubczak, Urszula, Hebdzyński, Mariusz
Publicado 2022

Simultaneous Saccharification and Fermentation of Sugar Beet Pulp for Efficient Bioethanol Production

por Berłowska, Joanna, Pielech-Przybylska, Katarzyna, Balcerek, Maria, Dziekońska-Kubczak, Urszula, Patelski, Piotr, Dziugan, Piotr, Kręgiel, Dorota
Publicado 2016

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

por Pielech-Przybylska, Katarzyna, Balcerek, Maria, Nowak, Agnieszka, Wojtczak, Maciej, Czyżowska, Agata, Dziekońska-Kubczak, Urszula, Patelski, Piotr
Publicado 2017

The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Me...

por Pielech-Przybylska, Katarzyna, Balcerek, Maria, Dziekońska-Kubczak, Urszula, Pacholczyk-Sienicka, Barbara, Ciepielowski, Grzegorz, Albrecht, Łukasz, Patelski, Piotr
Publicado 2019

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

por Pielech-Przybylska, Katarzyna, Balcerek, Maria, Ciepielowski, Grzegorz, Pacholczyk-Sienicka, Barbara, Albrecht, Łukasz, Dziekońska-Kubczak, Urszula, Bonikowski, Radosław, Patelski, Piotr
Publicado 2019

Ozonation as an effective way to stabilize new kinds of fermentation media used in biotechnological production of liquid fuel additives

por Dziugan, Piotr, Balcerek, Maria, Binczarski, Michal J., Kregiel, Dorota, Kucner, Marcin, Kunicka-Styczynska, Alina, Pielech-Przybylska, Katarzyna, Smigielski, Krzysztof, Witonska, Izabela A.
Publicado 2016