THE INFLUENCE OF YEAST RACE ON THE FERMENTATION OF CHERRY PULP FOR PRODUCING DISTILLATE
Fermentation processes are crucial in the formation of the organoleptic properties of fruit distillates. They are based on the activity of cultural yeasts of Saccharomyces type. During their metabolism in addition to ethanol, the main part of volatile components is formed representing secondary and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/40/4.pdf |