Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols
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Vergel-Alfonso, A.A.; Acosta-Martínez, D.R.; Arencibia-Sánchez, J.A.; Rodríguez-Félix, F.; Reyes-Delgado, Y.; González-Morales, R.V.; Benítez-Sánchez, R.; Gonzalez-Bravo, A.L.; Tapia-Hernández, J.A. Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols. Processes 2024, 12, 1064. https://doi.org/10.3390/pr12061064
Vergel-Alfonso AA, Acosta-Martínez DR, Arencibia-Sánchez JA, Rodríguez-Félix F, Reyes-Delgado Y, González-Morales RV, Benítez-Sánchez R, Gonzalez-Bravo AL, Tapia-Hernández JA. Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols. Processes. 2024; 12(6):1064. https://doi.org/10.3390/pr12061064
Chicago/Turabian StyleVergel-Alfonso, Ariel Alain, Delvis Rafael Acosta-Martínez, José Ariel Arencibia-Sánchez, Francisco Rodríguez-Félix, Yosviel Reyes-Delgado, Rosa Virginia González-Morales, Rosbel Benítez-Sánchez, Ana Liz Gonzalez-Bravo, and José Agustín Tapia-Hernández. 2024. "Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols" Processes 12, no. 6: 1064. https://doi.org/10.3390/pr12061064