Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky

Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky

Ethanol content in fermented wort is the most important parameter for whisky production in terms of volume of distillate per unit of malt. Ethanol biosynthesis during wort fermentation depends on many factors; however, the initial concentration of fermentable carbohydrates significantly affects the...

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Detaylı Bibliyografya
Asıl Yazarlar:	Rivera Jiménez, María Teresa, Huerta Zurita, Ramon, Herrera Hernández, María Guadalupe, Herrera Enciso, Violeta, Flores Gómez, Carlos Alberto
Materyal Türü:	Online
Dil:	spa
Baskı/Yayın Bilgisi:	Universidad de Sonora 2022
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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