PT Journal
AU Pietruszka, M
   Szopa, SJ
TI Agricultural distillates from Polish varieties of rye
SO Czech Journal of Food Sciences
PY 2014
BP 406
EP 411
VL 32
IS 4
DI 10.17221/490/2013-CJFS
DE by-products of fermentation; ethanol fermentation; higher alcohols; Secale cereale
AB We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dankowskie Zlote, Dankowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dankowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horynrye cv. Amilo the lowest concentration of higher alcohols was observed.
ER