Kvasny Prum. 1959; 5(5): 112-119 | DOI: 10.18832/kp1959011

New methods of preparing ferments in alcohol distilleries.Peer-reviewed article

G. I. FERTMAN

The methods based upon the use of fermenting mash instead of fresh ferments have definitive advantages and should be therefore introduced everywhere, if the plant in question is so equipped that necessary amounts of fermenting mash can be introduced into the propagating vats by gravity or by some simple pumping set, which can be easily installed without undue costs. If no such facilities are provided, the ferments should be prepared by using sweet mash without additional malt feeding. It is necessary to check the quality of ferment periodically and introduce malt feeding later - if required - to improve its fermenting activity. From various methods suggested of preparing ferment on sweet mash, priority should be given to those, where greater volume of initiating yeast was used for accelerating the fermenting process.(In Czech, English summary only)

Keywords: distillery, ferments, pitching yeast

Published: May 1, 1959