Monitoring of the Apple Ferment Parameters

Čierny Matúš; Macho Oliver; Gabrišová Ľudmila; Fekete Roman

doi:10.2478/scjme-2020-0019

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Monitoring of the Apple Ferment Parameters

Strojnícky časopis - Journal of Mechanical Engineering

Volume 70 (2020): Issue 2 (November 2020)

By: Čierny Matúš, Macho Oliver, Gabrišová Ľudmila and Fekete Roman

Open Access

|Dec 2020

Abstract

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.

References

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Articles in this issue

DOI: https://doi.org/10.2478/scjme-2020-0019 | Journal eISSN: 2450-5471 | Journal ISSN: 0039-2472

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Language: English

Page range: 49 - 54

Published on: Dec 12, 2020

Published by: Slovak University of Technology in Bratislava

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Fermentation,

Yeast,

Determination of ethanol

Related subjects:

Engineering,

Mechanical engineering,

Fundamentals of mechanical engineering,

Mechanics

© 2020 Čierny Matúš, Macho Oliver, Gabrišová Ľudmila, Fekete Roman, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 70 (2020): Issue 2 (November 2020)