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

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boilin...

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Detalles Bibliográficos
Autores principales: Pielech-Przybylska, Katarzyna, Balcerek, Maria, Ciepielowski, Grzegorz, Pacholczyk-Sienicka, Barbara, Albrecht, Łukasz, Dziekońska-Kubczak, Urszula, Bonikowski, Radosław, Patelski, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479555/
https://www.ncbi.nlm.nih.gov/pubmed/30987119
http://dx.doi.org/10.3390/ijms20071659

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479555/
https://www.ncbi.nlm.nih.gov/pubmed/30987119
http://dx.doi.org/10.3390/ijms20071659

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