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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| 主要な著者: | , , , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad de Sonora
2022
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| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576 |
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