English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this paper was ethanol content determination in kombucha products   obtained by fermentation of effluent from white wine production. Used   substrate contained 5% of total sugars and production process was conducted   at 20, 25 and 30?C. Ethanol was determined by volumetric method common for   ethanol determination in refreshing non-alcoholic beverages. Winery effluent   was successfully applied in kombucha fermentation process. Results indicated   that the produced kombucha beverages are suitable for human consumption as   non-alcoholic beverages. Only products obtained at 30?C (the sixth day) and   at 20?C (the sixth and the ninth day) do not belong to the group of   non-alcoholic beverages. Certain process parameters were established in   order to produce suitable kombucha product.

Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent