Kvasny Prum. 1957; 3(4): 81-84 | DOI: 10.18832/kp1957016

The evaluation of current methods of fermentation and the use of yeast in distilleries.Peer-reviewed article

S. ZELENKA

The author describes the methods of fermentation in distilleries, especially the fermentation of parts of wort by means of fresh yeast and the acid sulphuric fermentation. Basing on his own experimental work the author describes the use of brewer9s, baker9s and distiller9s yeast, as well as of pure yeast cultures. He concludes, that it is necessary to stop the use of unsuitable yeast in distilleries and to induce only the right distiller9s yeast and pure yeast cultures.
(In Czech, English summary only)

Keywords: yeast, fermentation, distillery, sulphuric acid

Published: April 1, 1957