Production of an Alcoholic Beverage by Fermentation of whiey Permeate with Kluyveromyces fragilis II: Aroma Composition

摘要

Whey permeate was used for an alcoholic fermentation with Kluyveromyces fragilis (CECT 1123). The aim of the present study was the production of an alcoholic beverage of low alcoholic proof With acceptable concentrations of fusel alcohols. The effects of temperature and agitation on the Concentration of volatile compounds was assayed in batch cultures. In addition, the production Of acetaldehyde, ethyl acetate and fusel alcohols was studied in continuous culture because of Interest in a continuous industrial process.