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: . .
:
4881
4920
4890
1
. 1.5 ,
.
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VIII ,
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1400. Bazilus Valentinus
''spiritus vini'', . (6)
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( 1)
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Gay Lussac 1815. , .
, :
C6H12O6
2C2H5OH +
2CO2
energija
.(1)
1. (4)
, .
. (4)
,
. 32C 33C
. 32C, 36C 40C
3
, : ,
, . ,
1. (4)
1: (1)
[C] [] [%]
10
16,2
15
15,8
20
15,2
25
15,2
30
1,5
10,2
35
6,0
.
, . 25 - 28C.
, , ,
, 10C.
Drugi nazivi: ; ; ;
Molekulska formula: CH3CH2OH ( 2)
Molarna masa: 46.06844(232) g/mol
Agregatno stanje:
Gustina : 0.789 g/cm
Taka topljenja: 114.3 C (158.8 K)
Taka kljuanja: 78.4 C (351.6 K)
Rastvorljivost u vodi:
Opasnost: (5)
2.
,
3-40%
70%
25%
(5)
.
, ,
. , .
(7)
,
. ( Aspergillus,
Fusarium i Penicillium) ,
. (1)
Sacharomyces Zymomonas.
.
. ,
Clostridium thermocellum Clostridium
phytofermentans . (1)
, ,
Saccharomycetaceae ( Ascomycota).
Saccharomyces 30
,
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.
,
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. (1)
Saccharomyces ,
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.
,
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90% ,
5
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.
5% v/v,
. (1)
Sacharomyces
cerevisiae.
Sacharomyces cerevisiae
. Sacharomyces cerevisiae
, (,
.
. (1)
Sac. cerevisiae ( 3.) 1-7x5-10.
Zymomonas mobilis
,
5-10% 2.5
.
( 90%).
, . (2)
- ,
ATP EMP ,
, .
.
- .
y,
,
. (1)
,
,
.
. (1)
Zymomonas mobilis
( ) (
pulque).
( ) (1)
(, )
. (5)
Gy-Lssc,
1815. :
C6H12O6 = 2 CH3 CH2OH + CO2
Liebig je 1845.
, ,
. (5)
L. Paster- -
,
: . (5)
, 1895. Buchner,
,
.
,
. (5)
, .
.
,
. (5)
. ,
.
. (5)
() , 56
kcal/mol. (5)
,
.
,
.
C6H12O6 = 2 C2H5OH + 2 CO2 + 56 kcal
6 (,
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.
(, , .)
. (
.), ().
( ) . (5)
Gay-Lyssac-. (5)
:
(),
,
.
( 6) :
-3- ,
9
2 ATP.
4
ATP. , .
, , ,
().
, ,
(- ) .
(5)
CO2, H2O i 38 ATP.
6. (5)
10
.
, ,
NADH NAD, . (5)
+ CO2
+ NADH2 + NAD+
( 7),
NADH2 u NAD+, . ,
.
, NAD+
-3- 1,3
. (5)
. NAD+ ,
- 1,3 . (5)
7: (5)
11
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.
14%(w/v)
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22-35% (5)
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. (5)
13
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;
;
.
( 8).
,,
. (
55C) .
.
,
. (1)
,
.
Saccharomyces cerevisiae
. (1)
28-32 C. ,
.
. pH
4-5. T
, , 50-60
. Saccharomyces cerevisiae
18% , 15 16%. (1)
,
.
.
, ,
, 95% v/v .
,
99,8% . (1)
, :
(IV)-,
.
14
, , ,
.
,, 5-10% . ,,
, 25-50%
( 1).
, ,, .
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8. (9)
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.
2. (1)
15
9. (1)
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(1625%).
. (IV) ,
,
.
.
Sca.
cerevisiae elipsoideus ( 3), .
:
16
(10-15 C, )
( 15-18 C, ,
).
,, ,
.
,, 2 4 15 C.
,, ,
. (1)
(3-7% )
( 4). .
, .
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, . (1)
11.
17
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, :
,, Saccharomyces uvarum
6-12C 8-14 ( ,, ) 5.
,, Saccharomyces cerevisiae
14-23C, , 5-7 (
,, ) 6.
18
.
Sca. cerevisiae. , ,
:
(, , ),
(, , ),
( , ),
(, ).
,
, . (1)
19
:
1. , , , 2007
2. www.microbewiki.kenyon.com
3. http://ebookbrowse.com/4821-tehnologija-tehnologija-vina-i-alkoholnih-pica-srb15str-pdf-d85949996
4. http://diplomski-rad.com/201007243803/TEHNOLOGIJA/seminarski-diplomski-radtehnologija-alkoholna-fermentacija-vina.html
5. http://ebookbrowse.com/4815-tehnologija-alkoholna-fermentacija-vina-srb-14str-pdfd92663241
6. http://www.moj-restoran.info/novost/kombiniranje-piva-i-hrane
7. http://www.zavisnost.rs/tipovi/Alkohol/Alkohol.php#
8. http://www.vinogradarstvo.com/index.php?s=381
9. http://www.vinojablanica.site90.com/index.php?
option=com_content&view=article&id=4&Itemid=4
10. www.sciencediret.com
20