Agricultural distillates from Polish varieties of rye

Marta Pietruszka and Józef St. Szopa
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Marta Pietruszka: Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Józef St. Szopa: Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

Czech Journal of Food Sciences, 2014, vol. 32, issue 4, 406-411

Abstract: We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dańkowskie Złote, Dańkowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dańkowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horyńrye cv. Amilo the lowest concentration of higher alcohols was observed.

Keywords: by-products of fermentation; ethanol fermentation; higher alcohols; Secale cereale (search for similar items in EconPapers)
Date: 2014
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:490-2013-cjfs

DOI: 10.17221/490/2013-CJFS

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