Effect of starch liberation method and initial pH of sweet mashes on higher alcohols content in distillates obtained from different starchy raw materials
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DOI: 10.1016/j.procbio.2018.08.014
Abstract: Abstract The qualitative and quantitative profile of volatile compounds in agricultural distillate depends on numerous factors. Many such compounds, including higher alcohols, occur naturally, due to the metabolism of yeast during ethanol fermentation. Some are… read more here.
Keywords: distillates obtained; raw materials; starch liberation; method ... See more keywords