Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates
Abstract
The effect of conditions of rye cultivation (conventional and organic) and method of mash preparation and fermentation, as well as supportive enzyme and yeast strains on the alcoholic fermentation efficiency and chemical composition of the obtained distillates was assessed. The conditions of rye cultivation did not affect the chemical composition of the tested rye grain; however the differences in the fermentation efficiency were observed. The supplementation of mashes from both conventional and organic rye grain with protease had a positive effect on ethanol biosynthesis. The rye distillates contained low concentrations of acetaldehyde (from 22.25 to 34.07 mg/L of 100% v/v alcohol and met the recommendations for agricultural distillates (
Fields of Study & Subjects
Probiotics and Fermented Foods
Fermentation and Sensory Analysis
Biofuel production and bioconversion
Publication details
- Journal / source
- Molecules
- Publisher
- MDPI AG
- Volume
- 31
- Issue
- 1
- Pages
- 157–157
- Publication date
- 1 January 2026
- Language
- EN