Kvasny Prum. 1960; 6(10): 226-229 | DOI: 10.18832/kp1960043

Sodium pentachlorphenolate as antiseptic at alcohol fermentation.Peer-reviewed article

M. ROSA

The article describes the results of laboratory experiments with suppressing the inflection caused by lactic fermentation bacteria by introducing into the fermenting substance small amounts of sodium pentachlorphenolate. The problem is important for distilleries manufacturing spirit from molasses. A new method is suggested for determining the maximum and minimum contractions of the antiseptic.
(In Czech, English summary only)

Keywords: alcohol fermentation, sodium pentachlorphenolate, antiseptic

Published: October 1, 1960