Alacsony teljesítményű mikrohullám hatása a must erjedésére
In our study, we were interested to see whether the impact of different treatments must in fermentation. To this end, experiments were set, yeast, or in which the microwave. Combination treatments were subjected to the must for starting feedstock. We compared the effects of different treatments on f...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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2013
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Természettudomány, Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/30831 |
| Tartalmi kivonat: | In our study, we were interested to see whether the impact of different treatments must in fermentation. To this end, experiments were set, yeast, or in which the microwave. Combination treatments were subjected to the must for starting feedstock. We compared the effects of different treatments on fermentation alcohol content, sugar content and acid content. The treated samples of both sugar content and the alcohol content in show a difference. The sugar content decreased more rapidly, the alcohol yield is increased, and the fermentation time is significantly shortened. |
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| Terjedelem/Fizikai jellemzők: | 73-78 |
| ISSN: | 1788-6392 |