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The effect of yeast strains used for...

Berg, Matthew Derek.

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The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies./
Author:	Berg, Matthew Derek.
Description:	70 p.
Notes:	Adviser: Kris A. Berglund.
Contained By:	Masters Abstracts International41-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1409495
ISBN:	0493691162

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
Berg, Matthew Derek.

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies. - 70 p.

Adviser: Kris A. Berglund.

Thesis (M.S.)--Michigan State University, 2002.

The goal of this research was to demonstrate that different yeast strains produce varying amounts of flavor components when fermenting and distilling fruit to produce brandy. Five strains of yeast were used for fermentation of nine different fruits that are commonly grown in Michigan. The resulting distillates were analyzed using gas chromatography to identify ethanol, methanol, fusel alcohols, benzaldehyde, acetone, and acetaldehyde. Based on an objective ranking system, the five yeasts were compared to one another to determine which yeast was best for fermentation by analyzing the resulting distillates. These data will benefit distillers by increasing the predictability and quality of brandy production thus making the process more profitable.

ISBN: 0493691162Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
LDR:01643nam 2200277 a 45 001 937159
005 20110511
008 110511s2002 eng d
020 $a 0493691162
035 $a (UnM)AAI1409495
035 $a AAI1409495
040 $a UnM $c UnM
100 1 $a Berg, Matthew Derek. $3 1261026
245 1 0 $a The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
300 $a 70 p.
500 $a Adviser: Kris A. Berglund.
500 $a Source: Masters Abstracts International, Volume: 41-01, page: 0264.
502 $a Thesis (M.S.)--Michigan State University, 2002.
520 $a The goal of this research was to demonstrate that different yeast strains produce varying amounts of flavor components when fermenting and distilling fruit to produce brandy. Five strains of yeast were used for fermentation of nine different fruits that are commonly grown in Michigan. The resulting distillates were analyzed using gas chromatography to identify ethanol, methanol, fusel alcohols, benzaldehyde, acetone, and acetaldehyde. Based on an objective ranking system, the five yeasts were compared to one another to determine which yeast was best for fermentation by analyzing the resulting distillates. These data will benefit distillers by increasing the predictability and quality of brandy production thus making the process more profitable.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
690 $a 0359
690 $a 0542
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 41-01.
790 $a 0128
790 1 0 $a Berglund, Kris A., $e advisor
791 $a M.S.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1409495