• Version
• Download 5
• File Size 340.65 KB
• File Count 1
• Create Date 14 May 2023
• Last Updated 14 May 2023

TO PREPARE ALCOHOL FROM RICE

Prof. Ashwini Kharde Mr. Sahil Girme , Mr. Abhishek Bibe , Miss Ashwini Bhor ,

 Miss Sharayu Sable

Padmashri. Dr. VittalraoVikhePatil Collage of Technology & Polytechnic , loni

Tal. Rahata Dist. Ahmednagar

---------------------------------------------------------------------***---------------------------------------------------------------------

ABSTRACT:

Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs. Alcoholic fermentation is the basis for the manufacturing of alcoholic beverages such as wine and beer. Control of fermentation is generally considered as a prerequisite to determine the quality of the final product. In this context, fermentation monitoring is a growing need, which calls for fast, low-cost, and nondestructive methods providing real-time or online information in order to assure an effective control at all stages of the process. In this chapter, after a brief description of the main aspects of the alcoholic fermentation, an overview on the applicability of the electronic nose and the electronic tongue to the alcoholic fermentation monitoring has been presented and discussed.