Applied Sciences, Journal Year: 2025, Volume and Issue: 15(3), P. 1392 - 1392

Published: Jan. 29, 2025

The probiotic properties of the yeast Saccharomyces boulardii are fairly well recognised, and research into use this strain in fermentation processes has been ongoing for several years. In article, we have described results to evaluate distillery potential S. yeast. Compared Ethanol Red Thermosacc Dry yeast, formed slightly different amounts volatile compounds fermented available sugars less vigorously. final ethanol concentration by was close that observed strains. Rye distillates with an alcohol content 40% (v/v) obtained according sensory panel, were distinguished their delicately composed flavour rated better than after promising possibility production niche using

Language: Английский