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The effect of yeast strains used for...

Berg, Matthew Derek.

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The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies./
作者:	Berg, Matthew Derek.
面頁冊數:	70 p.
附註:	Adviser: Kris A. Berglund.
Contained By:	Masters Abstracts International41-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1409495
ISBN:	0493691162

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
Berg, Matthew Derek.

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies. - 70 p.

Adviser: Kris A. Berglund.

Thesis (M.S.)--Michigan State University, 2002.

The goal of this research was to demonstrate that different yeast strains produce varying amounts of flavor components when fermenting and distilling fruit to produce brandy. Five strains of yeast were used for fermentation of nine different fruits that are commonly grown in Michigan. The resulting distillates were analyzed using gas chromatography to identify ethanol, methanol, fusel alcohols, benzaldehyde, acetone, and acetaldehyde. Based on an objective ranking system, the five yeasts were compared to one another to determine which yeast was best for fermentation by analyzing the resulting distillates. These data will benefit distillers by increasing the predictability and quality of brandy production thus making the process more profitable.

ISBN: 0493691162Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
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502 $a Thesis (M.S.)--Michigan State University, 2002.
520 $a The goal of this research was to demonstrate that different yeast strains produce varying amounts of flavor components when fermenting and distilling fruit to produce brandy. Five strains of yeast were used for fermentation of nine different fruits that are commonly grown in Michigan. The resulting distillates were analyzed using gas chromatography to identify ethanol, methanol, fusel alcohols, benzaldehyde, acetone, and acetaldehyde. Based on an objective ranking system, the five yeasts were compared to one another to determine which yeast was best for fermentation by analyzing the resulting distillates. These data will benefit distillers by increasing the predictability and quality of brandy production thus making the process more profitable.
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