METHOD OF ALCOHOL-RAW PRODUCTION FROM THE WHEY Russian patent published in 1996 - IPC

Abstract RU 2057798 C1

FIELD: alcohol and wine-making industry. SUBSTANCE: cleared concentrated whey (lactose content is 18-22%) is heated to 85 C, cooled to 32-34 C. Fermentation process is carried out at intensive stirring for 24 hr at substrate pH 4.0-4.5. For whey fermentation ferment is used that is prepared by using yeast strain Saccharomyces lactis Sk₂₀. Preliminary yeast is adopted to the high concentration of lactose, mineral salts and alcohol by multiply sowing culture and selection of improved variants of active cells during their cultivation. After fermentation process termination mash is distilled without removal of yeast biomass and alcohol-raw. Alcohol-raw is subjected for rectification or fractionation. Alcohol-rectificate is used in alcohol industry. EFFECT: improved method of alcohol-raw production. 1 tbl

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RU 2 057 798 C1

Authors

Cheremisina Larisa Fedorovna

Akhremchik Tamara Dmitrievna

Dates

1996-04-10—Published

1992-01-09—Filed