Preliminary Studies on the Use of Reactive Distillation in the Production of Beverage Spirits
Distilled alcoholic beverages have been produced through fermentation and distillation for centuries but have not purposefully involved a chemical reaction to produce a flavoring. Introducing a microorganism to produce butyric acid along with the typical yeast ethanol fermentation sets up a reactive...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-04-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/5/2/29 |