EFFECT OF DIFFERENT LIPASES ON THE REDUCTION OF DRY MATTER DURING ALCOHOLIC FERMENTATION
Keywords:
The reduction of dry matter content is one of the important technological indicators for evaluating the progress of alcoholic fermentation. As fermentable carbohydrates and other components of the wort are consumed or transformed by microorganisms, the dry matter content generally decreases over time. Therefore, monitoring the dynamics of dry matter reduction can provide information about the intensity and approximate completion of fermentation [1,3].Abstract
Alcoholic fermentation is one of the key technological stages in the production of ethanol. During this process, fermentable carbohydrates are converted by yeast mainly into ethanol and carbon dioxide. The efficiency of fermentation depends on substrate composition, sugar concentration, temperature, pH, fermentation duration, yeast physiological state and other technological factors [1–3]. Previous studies have shown that optimization of fermentation conditions can significantly influence ethanol productivity and the overall efficiency of the process [1,2].
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