Fermentation Kinetics of Potato Liquor
Potato liquor is mainly produced through cooking, fermenting and aging of potatoes, plus some corn, sorghum and duck wheat. In this paper, activated dry yeast is adopted for constant temperature fermentation, and kinetic models are set up based on logistic function for the yeast growth, alcohol form...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bulgarian Academy of Sciences
2019-12-01
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| Series: | International Journal Bioautomation |
| Subjects: | |
| Online Access: | http://www.biomed.bas.bg/bioautomation/2019/vol_23.4/files/23.4_10.pdf |