DON CHIQINDILARINING BIOTEXNOLOGIK QAYTA ISHLANISHI UCHUN OPTIMAL POMOL DISPERSLIGINI ANIQLASH
Keywords:
wheat grinding; degree of grinding; fractional composition; wort; saccharification; fermentation; mash; alcohol yield; impurities; protein fraction; starch degradation; clarified wort; ethanol productionAbstract
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.
