Ethanol fermentation using oxidation reduction potential

Details Ethanol fermentation using oxidation reduction potential Ethanol fermentation using oxidation reduction potential

2006-07-18

2006-07-18

Lilling, Herbert J. (Department: 1651)

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

C435S029000, C435S162000, C435S163000

Reexamination Certificate

active

07078201

ABSTRACT:
A process to improve ethanol yield, decrease fermentation time and reduce byproduct formation by monitoring and controlling oxidation reduction potential (redox) of the fermentor is disclosed.

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“The Role of On-line Redox Potential Measurement in Sauvigon blan Fermentation”. Food Technology Biotechnology 2002 Article 40 Aleksandra Kurec,et al.

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