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标题：An Investigation on the Use of Rye in the Production of Ethanol for Beverage
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作者：İsmail Yavaş ; Müge Kaya
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this study, ethanol has been made in order to determine, the possibilities of using rye as a raw material for ethanol production in Turkey by using samples brought from İstanbul and Erzincan and the yeast strain “ S. cerevisior Rasse XII ” with the rates of 5% and 10%. Dry malt were used for the liquefaction of starch the rye sample from İstanbul. On the rye sample from Erzincan, with the same amount of dry malt, acid was used and so the effect of acid treatment on the mixtures activity was investigated. The obtained raw spirit samples were distilled and separated into three parts as head, medium and tail samples by fractioned distillator and by the help of gas chromatography the following results were obtained (over 100% alcohol) methanol (levels of samples were found between 108.8-193.6 mg/l, the levels of n-Propanol, i-Butanol, n-Butanol, i-Amyl alcohol, Active amyl alcohol, n-Hexanol were found between 451.6-737.8 mg/l, 391.7-933.8 mg/l, 5.2-12.7 mg/l, 901.6-1893.5 mg/l, 139.8-441.1 mg/l, 1.2-3.9 mg/l respectively and addition six types of esters were determined. In addition, flavor components of molasses spirit and rye spirit were compared and it was found that when methanol and fusel oils and esters were considered, rye spirit can be a more qualified spirit than of all.