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Traditional and new raw materials for spirit beverage production

dc.contributor.authorŁugowoj, Szymon
dc.contributor.authorBalcerek, Maria
dc.date.accessioned2021-09-30T17:13:08Z
dc.date.available2021-09-30T17:13:08Z
dc.date.issued2021-09-29
dc.identifier.issn1730-2366
dc.identifier.urihttp://hdl.handle.net/11089/39295
dc.description.abstractThe ethanol production industry is a fast growing branch of the economy in many countries, and there is a rich tradition of spirit beverage production of many unique drinks such as Polish vodka and Starka or Irish and Scotch whisk(e)y, all of which have unique organoleptic features. This variety is possible thanks to different raw materials used for production such as rye, barley or corn and potatoes, as well as technological solutions developed over the generations of manufacturing. Rye deserves a closer look due to its low growth requirements and many different uses as well as its long tradition of cultivation, especially in Poland. On the other hand, manufacturers are currently interested in using new, original raw materials for the production of so-called craft alcohols. Buckwheat is an example of a raw material that can be successfully used in the production of original spirits.en
dc.language.isoen
dc.publisherWydawnictwo Uniwersytetu Łódzkiegopl
dc.relation.ispartofseriesActa Universitatis Lodziensis. Folia Biologica et Oecologicaen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectcereal grainen
dc.subjectpseudo-cerealsen
dc.subjectstarchen
dc.subjectfermentationen
dc.subjectagricultural distillateen
dc.subjectvodkaen
dc.titleTraditional and new raw materials for spirit beverage productionen
dc.typeArticle
dc.page.number70-78
dc.contributor.authorAffiliationŁugowoj, Szymon - Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Polanden
dc.contributor.authorAffiliationBalcerek, Maria - Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Polanden
dc.identifier.eissn2083-8484
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dc.contributor.authorEmailŁugowoj, Szymon - szymon.lugowoj@dokt.p.lodz.pl
dc.contributor.authorEmailBalcerek, Maria - szymon.lugowoj@dokt.p.lodz.pl
dc.identifier.doi10.18778/1730-2366.16.17
dc.relation.volume17


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