Improvement of ethyl alcohol biosynthesis when ferrying apple wort, obtained on the basis of innovative solutions for processing secondary raw materials
https://doi.org/10.47612/2073-4794-2021-14-3(53)-41-50
Abstract
The article studies the effect of introducing an intermediate fraction of fruit distillate into the wort sent for fermentation in order to prevent the development of extraneous microflora, activate the fermentation process and reduce the loss of anhydrous ethyl alcohol in the production cycle of fruit distillates. The optimal technological modes of apple wort fermentation have been established.
About the Authors
E. P. Kulagova
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Kulagova Ekaterina Petrovna, postgraduate student, junior researcher of the laboratory of microbiological research
220037, Minsk, Kozlova st., 29
A. A. Pushkar
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Pushkar Alexander Alexandrovich, Ph.D. (Technical), Head of the threonine and tryptophan production Department of the Biotechnological
production Department of BNBC
222860, Minsk region, Pukhovichi district, Dukorsky s/s, 27
O. N. Yudenko
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Yudenko Olga Nikolaevna, Ph.D. (Technical), Head of the Group for Wine and Beer and Non-alcoholic Industry ofthe Department of Technologies
for Alcoholic and Non-alcoholic Products
220037, Minsk, Kozlova st., 29
О. L. Zubkouskaya
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Zubkovskaya Oksana Leonidovna, Senior researcher of the group on wine and beer and nonalcoholic industries of the Department of Technologies of alcoholic and non-alcoholic products
220037, Minsk, Kozlova st., 29
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Review
For citations:
Kulagova E.P., Pushkar A.A., Yudenko O.N., Zubkouskaya О.L. Improvement of ethyl alcohol biosynthesis when ferrying apple wort, obtained on the basis of innovative solutions for processing secondary raw materials. Food Industry: Science and Technology. 2021;14(3):41-50. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-3(53)-41-50
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