Fermentation of grain mash obtained from activated water
DOI:
https://doi.org/10.15587/1729-4061.2014.27593Keywords:
electrochemically activated water, catholyte, anolyte, spelt, mash, fermentation, brew, alcoholAbstract
The paper proposes using the electrochemically activated water (catholyte and anolyte) in producing alcohol from starch raw materials, namely spelt, which possesses various functional properties. Catholyte and anolyte with the pH values of 10.7-11.1 and 2.1-2.8 respectively, were used at the batching stage. For the control sample, tap water with pH 7.4-7.8 was used. Batches were prepared with different spelt and water ratios - 1: 3 and 1: 2.2.
Conditions of hydro-enzymatic batch treatment were as follows: dilution was conducted at 86-89oC for 2.5 h, saccharification - at 55-60°C for 30 min. Dry alcohol yeast Saccharomyces cerevisiae were used as alcoholic fermentation activators. Mash fermentation was carried out at 33°C.
As a result of the research, the expediency of batch preparation from spelt based on catholyte and anolyte was proved since solids content in the mash increases by 2.1-4.3%. Brew, obtained from this mash has good technical and chemical characteristics. The alcohol content in it increases by 3.7-11.4%, so does the alcohol yield.
References
- Shyian, P. L., Sosnytskyi, V. V., Oliinichuk, S. T. (2009). Innovatsiini tekhnolohii spyrtovoi promyslovosti. Teoriia i praktyka: monohr. Kiev: Vydavnychyi dim «Askaniia», 424.
- Rymareva, L. V., Overchenko, M. B., Yhnatova, N. Y., Ostanyna, E. V., Pohorzhelskaia, N. S. (2006). Povyshenie jeffektivnosti spirtovogo proizvodstva s ispol'zovaniem termotolerantnyh i osmofil'nyh ras drozhzhej. Teoreticheskie i prakticheskie aspekty razvitija spirtovoj, likerovodochnoj, fermentnoj, drozhzhevoj i uksusnoj otraslej promyshlennosti: sbornik nauchnyh trudov, Moscow: VNIIPBT, 39–43.
- Erdei, B., Barta, Z., Sipos, B., Réczey, K., Galbe, M., Zacchi, G. (2010). Research Ethanol production from mixtures of wheat straw and wheat meal, 3, 16. http://dx.doi.org/10.1186/1754-6834-3-16
- Palianytsia, L. Ia., Berezovska, N. I., Kosiv, R. B., Shvabiuk, O. V., Pankiv, N. O. (2013). Hidrofermentatyvne obroblennia spelty. Visnyk Natsionalnoho universytetu "Lvivska politekhnika". Khimiia, tekhnolohiia rechovyn ta yikh zastosuvannia, 761, 104–107.
- Lacko-Bartosova, M., Korczyk-Szabo, J., Razny, R. (2010). Triticum spelta - a specialty grain for ecological farming systems. Research Journal of Agricultural Science, 42 (1), 143–147.
- Al-Haq, M., Sugiyama, J., Isobe, S. (2005). Applications of Electrolyzed Water in Agriculture & Food Industries. Food Sci. Technol. Res., 11 (2), 135–150. http://dx.doi.org/10.3136/fstr.11.135
- Priluckij, V. I., Bahir, V. M. (1997). Jelektrohimicheski aktivirovannaja voda: anomal'nye svojstva, mehanizm biologicheskogo dejstvija. Moscow. VNIIIMT, 244.
- Aider, M., Gnatko, E., Benali, M., Plutakhin, G., Kastyuchik, A. (2012). Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology. Innovative Food Science & Emerging Technologies, 15, 38–49. http://dx.doi.org/10.1016/j.ifset.2012.02.002
- Hung, Y.-C., Hsu, S.-Y., Huang, Y.-W., Hwang, D.-F. (2008). Application of electrolyzed water in the food industry. Food Control, 19 (4), 329–345. http://dx.doi.org/10.1016/j.foodcont.2007.08.012
- Plutahin, G. A., Fedorenko K. P., Molchanov, Ja. D. (2014). Vlijanie sposoba aktivacii vodnyh rastvorov i koncentracii v nih kisloroda na skorost' prorastanija jachmenja. Nauchnyj zhurnal KubGAU, 06 (100), 760–771.
- Fedorenko, K. P., Plutahin, G. A., Besedina, N. V., Javorstkaja, E. S. (2014). Ocenka kachestva pshenichnogo soloda, vyrashhennogo s ispol'zovaniem jelektroaktivirovannyh vodnyh rastvorov. Nauchnyj zhurnal KubGAU, 06 (100), 1494–1505.
- Kozlov, I. V. (2009). Razrabotka sposoba primenenija jelektrohimicheski aktivirovannoj vody v tehnologii piva i bezalkogol'nyh napitkov. Biotehnologija pishhevyh produktov (pivobezalkogol'naja, spirtovaja i vinodel'cheskaja promyshlennosti). MGUPP. Moscow, 25.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2014 Наталія Олегівна Паньків, Любов Ярославівна Паляниця, Руслана Богданівна Косів, Наталія Іванівна Березовська
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
