The article investigates the effect of different degrees of wheat grinding on the fractional composition in alcohol production, the quality indicators of fermented wort, and the content of impurities. Using a centrifugal method, the ratios of fractions were determined in the initial, saccharified, and fermented states of the wort. A decrease in particle size led to the formation of an additional protein-rich fraction and a reduction in the proportion of the liquid fraction. It was found that, when clarified wort was used, fine grinding increased alcohol yield (up to 7.7%) and reduced the content of undissolved starch and by-products. The application of combined grinding reduced impurities by 15–20% and improved the efficiency of the fermentation process. The results demonstrate that optimizing the degree of grinding contributes to improving the quality of alcohol production.
| Mualliflar | Sattarov Karim Karshiyevich, Tuxtamishova Gulnoza Karshibayevna, Samatova Malika Ulug‘bek qizi |
|---|---|
| Jurnal | Innores |
| Nashr sanasi | 2026-01-31 |
| Jild | 2 |
| Son | 1 |
| Betlar | 54-63 |
| Til | Ingliz |
wheat grinding; degree of grinding; fractional composition; wort; saccharification; fermentation; mash; alcohol yield; impurities; protein fraction; starch degradation; clarified wort; ethanol production
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