Monitoring of the Apple Ferment Parameters
The aim of this study was to describe an experimental process, of which the main part is the preparation of apple batches and monitoring of the fermentation process. The batch was created from pulped apples to which special yeast cultures were added. Different process parameters of the fermentation...
Saved in:
| Published in: | Strojnícky casopis - Journal of Mechanical Engineering Vol. 70; no. 2; pp. 49 - 54 |
|---|---|
| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Sciendo
01-11-2020
|
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The aim of this study was to describe an experimental process, of which the main part is the preparation of apple batches and monitoring of the fermentation process. The batch was created from pulped apples to which special yeast cultures were added. Different process parameters of the fermentation were monitored during the experiments, depending on the yeast type and the fermentation temperature conditions. The fermented batch was later used in the distillation process of apple yeast. |
|---|---|
| ISSN: | 2450-5471 2450-5471 |
| DOI: | 10.2478/scjme-2020-0019 |