Abstract
Complementary and alternative technologies proposed provide then use of cereal and water mash (1:3 hydro module) and starch turning into simple sugars by industrial enzyme preparations and further processing by: Alcohol fermentation of fermentable sugars by yeast followed by recovery and refining of alcohol obtained; Syrup separation from glucose-dextrose, syrup purification and concentration for food purposes.
Cuvinte cheie
fermentation
processing
vinegar separation