The accumulation of by-products in the process of alcoholic fermentation

The influence of pH on the accumulation of by-products of fermentation in the mash was studied. Found that the acidification of musts to pH 4.5 created more favorable conditions for the yeast, reducing the duration of fermentation, increasing the amount of alcohol, improving indicators of mash, decreases the likelihood of infection mash, aldehyde content was reduced by 10-15%, higher alcohol – by 8-10%, 15-20% glycerol, and a slight reduction of acids and esters.